Vegetables with high oxalic acid include spinach, bitter gourd, fresh bamboo shoots, etc. These vegetables must be blanched in water. Because oxalic acid can combine people's intestines with calcium, precipitation will form at this time, thus inhibiting the absorption of calcium. When people excrete, it will make the urinary tract and calcium form a kind of stone, which is still quite harmful. Therefore, this kind of vegetables must be boiled in the water, so that a large number of vegetables can be removed and the impact will be reduced.
Vegetables containing natural toxins include lentils, long beans and so on. This kind of vegetables will contain more saponin and plant hemagglutinin. Once these vegetables are not cooked, people will cause symptoms of food poisoning such as nausea and vomiting after eating them. Therefore, when cooking this kind of vegetables, it is better to soak them in water first and then blanch them in water.
Some vegetables that are not easy to clean can be blanched to remove the residual pesticides on these vegetables, so that people will feel more at ease when cooking, and there will be no big problems after eating them. Meat also needs to be blanched, and different types of meat have different blanching methods. For example, fish and shrimp, it is best to blanch them in boiling water for a minute or two, and then marinate them with salt. Those whose meat is not so tender are put in cold water first and then boiled until boiling. ?