Asparagus need to blanch, because asparagus with natural astringent flavor, can be removed by blanching, but also can remove the residual pesticides are not washed away; asparagus texture is relatively crunchy, but belongs to the hard vegetables, directly fried, to fry for a long time to taste cooked, and the taste is not crisp enough. Through blanching, cook the asparagus into half-cooked in advance, and then through the cool water to cool, can make the asparagus more crispy and refreshing.

Asparagus needs to be blanched for the following reasons:

1, asparagus with a natural astringent flavor, you can blanch to get rid of the odor, but also remove the residual pesticides that are not washed away.

2, asparagus texture is more crispy, but belongs to the hard vegetables, direct fry, to fry a long time to taste cooked, cut feeling is not crisp. Through blanching, cook the asparagus into half-cooked in advance, and then through the cool water over the cool, can make the asparagus more crispy and refreshing.

3, asparagus contains oxalic acid, oxalic acid affects the body's absorption of calcium, you can blanch the method, remove part of the oxalic acid.