Spring buds contain more nitrate and nitrite, and blanching can remove more than 2/3 of nitrite and nitrate, making them healthier to eat. It can also remove the residual oxalic acid in spring buds, making the taste better and the color brighter.

Why does Spring Bud need to be blanched? Toona sinensis is what we often say, because Toona sinensis contains more nitrate and nitrite, which will affect health after eating. Water washing can remove more than 2/3 of nitrite and nitrate.

After blanching, the taste of Toona sinensis has also changed to some extent, because Toona sinensis contains certain oxalic acid. If you don't blanch, it's easy to feel bitter. Blanching can remove the residual oxalic acid and taste better.