1 Amaranth before eating with a blanch

Amaranth and spinach are the same as high oxalic acid content of vegetables, so it is best to blanch before eating, if not blanched may make the taste partial bitter, but also affect the absorption of nutrients.

2 amaranth how to blanch

will amaranth after cleaning can be ready to blanch, to amaranth blanching remember to short time, speed to fast. Therefore, after boiling hot water in the pot will be washed amaranth to join the blanching, this time do not have to wait for the water to open, directly see the amaranth soften can be fished out directly, and then over cold water after draining can be used, cooking soup have a very good taste. In the blanching of the water to pay attention to the water to add salt, which can be very good to ensure that the color of amaranth, but also to enhance the human appetite.

Amaranth blanching points of attention

1, blanching water must be boiled, so that amaranth can quickly blanch, and reduce the loss of nutrients.

2, amaranth blanching must not be too long, too long will make the amaranth become soft and rotten, directly affecting its taste.

3, blanched amaranth need to be timely over cold water, and then let it quickly cool down, so as to effectively reduce the loss of amaranth nutrients.

4, the most important blanching is to prepare enough water in the pot, so that the amaranth is more complete into, but also better blanching.

3 What vegetables to blanch before frying Vegetables with more oxalic acid

Similar to spinach, wild rice, bamboo shoots, etc. contain more oxalic acid, if not blanched will affect the body's absorption of calcium.

Cruciferous vegetables

The more famous cruciferous vegetables are broccoli, cauliflower, etc. If blanched it will taste better, but also better absorption of fiber.

Vegetables with insect soil

Wild vegetables like amaranth grow in environments that are basically on the side of the road or in places where there is a lot of dirt, and blanching them not only removes the toxins better, but also prevents some allergic reactions.

Colchicine-containing vegetables

The more common colchicine vegetable is cauliflower, if not blanched, the human body absorbs it will become dicolchicine, which will greatly jeopardize human health.