Beans are fine. It is non-toxic if you stir-fry the beans directly without blanching them. You don’t need to blanch the beans. As long as they are completely fried, they will not contain toxins.

Most raw beans contain certain toxins, but as long as they are fried, the toxins will disappear. The step of blanching only shortens the cooking time.

Introduction:

1. It can make the color of vegetables brighter, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and it can also sterilize and disinfect. For example, spinach, celery, and rapeseed become more vivid green through blanching. Blanching bitter melon and radish can reduce the bitterness. The hemagglutinin contained in lentils can be released by boiling it.

2． It can remove blood stains, fishy mutton and other odors from meat raw materials. For example, blanching beef, sheep, pork and their internal organs can reduce odors.

3. The ripening time of several different ingredients can be adjusted to shorten the actual cooking time. Due to the different properties of the raw materials, the heating and maturation times are also different. Several different raw materials can be matured uniformly by blanching. For example, if meat slices and vegetables are stir-fried at the same time, and the vegetables are half-cooked after being blanched, then after the meat slices are stir-fried, add the blanched vegetables and it will be ready soon. If they are cooked together without blanching, the raw materials will be different in rawness, cookedness, softness and hardness.