The purpose of blanching spinach is to remove the oxalic acid, which is higher in spinach, and to reduce the oxalic acid content. If the spinach is added immediately to the egg broth, the oxalic acid is simply dissolved. So we do egg soup is best spinach first nickel. After the egg soup is ready to add blanched spinach. But the vast majority of good friends cooking vegetables is not nicked water immediately into the egg flower soup cooked. There is no great harm, because you do not eat spinach every meal. The water must be nicked and cooked well, spinach blanched can be. Not too cooked and did not do the purpose of nickeling, too much, spinach brown. After that nickel spinach, can be used directly into the egg soup, this spinach and egg soup flavor without immediate cooking spinach bitter taste, taste stronger, but also more healthy.

Do spinach case, proposed that we are nicked water. Spinach, no matter what you do, must be nicked and then used. The fundamental reason for blanching spinach is that spinach has a high content of oxalic acid, and nickeling the water can assist in removing oxalic acid. Therefore, no matter whether you use spinach to cook vegetables or soup, you have to nickel water first. Some ingredients must be nicked to stir up all its nutritional value, can make this ingredient itself contains a part of the endotoxin chemical substances outflow, reduce their harm to the human body. Spinach is essential to nickel water, both to remove residual fertilizer, but also to remove the oxalic acid in spinach, we only need to blanch with boiling water, you can remove the oxalic acid up and down seven percent.

If you take too much fruits and vegetables with high oxalic acid, it is very likely to raise the risk of urinary stones, and may make my body reduce the absorption of calcium and zinc and other minerals, which will cause the occurrence of osteoporosis, and our physical and mental health has a very bad direct impact. Therefore, for better peace of mind and safety, or proposed blanching once! Blanching or not blanching in fact, if not too much trouble, it is recommended to blanch, spinach belongs to a planting acid, tannins, dietary fiber rich in food, which also contains a lot of oxalic acid.

These ingredients may make spinach some astringent mouth, but also some nourishing teeth, if you want to make a more delicious soup, especially to ensure that the eggs eat more tender and delicious, then it is still recommended to blanch a little bit of water; on the other hand, we can reduce more oxalic acid ions are incorporated into the soup, if long-term intake of excessive oxalic acid ions, if, for the health of the person may also be unfavorable;Spinach Blanching doesn't have to be too long, in hot water for a minute or two is actually OK, oxalate ions are very soluble in water, phytic acid tannins and other components are also very easy to be softened by hot water.