In the process of cooking, many vegetables need to be blanched before they can be eaten. Some people think that blanched vegetables are very nutritious, and it would be a pity to throw them away. They will keep them to make soup. However, some people say that vegetables that have been blanched are not very clean and cannot be used again. So can the water after blanching the vegetables be used? How to deal with the water after blanching vegetables?

1. What to do with the water used to blanch vegetables

Many vegetables need to be blanched with water during the cooking process before they can be eaten. Many people think that the water used to blanch vegetables is very nutritious, and it is a pity to throw it away. They use it to make soup or drink it. In fact, the water used to blanch leafy vegetables cannot be reused. Because leafy vegetables tend to have pesticide residues that have not been cleaned or nitrites that have increased due to long storage. Therefore, drinking the water used for blanching vegetables will definitely do more harm than good.

Considering that during the process of blanching vegetables, some water-soluble vitamins, such as B vitamins, vitamin C, etc., will be lost in the blanching water. Here is a method to introduce to you. When blanching vegetables, be sure to use high heat. When the water is boiling, blanch the vegetables in batches and for a short period of time. This can shorten the blanching time, thereby reducing the loss of nutrients in the vegetables, and at the same time remove harmful substances from the vegetables.

Of course, some water that has been used to blanch vegetables can be used, such as the water used to blanch radishes. Radish is known as "little ginseng". Not only is eating radish beneficial, but boiling radish water has extraordinary medicinal effects. Boiling radish water can be used for people with indigestion, food accumulation and internal heat dissipation. It is also good for people with excessive phlegm and asthma. Therefore, the water after blanching the radish can be drunk again. Although it is not better than the water specially used to boil the radish, it is always beneficial and harmless to the human body. It is recommended to use it to cook porridge.

2. Vegetable cooking skills

1. Potato vegetables:

The reason why potato vegetables should not be eaten raw is because they contain toxic glycosides. Cassava roots with high starch content contain cyanogenic glycosides. If they are not soaked and cooked, hydrogen cyanide poisoning will occur after eating. As for solanine (solanine) contained in potato tubers, the content in the green cortex of potatoes is extremely high (up to 10 times higher than that of normal tubers). It will not be destroyed even after being cooked and cannot be eaten at all.

2. Legumes and vegetables:

Bean grains of leguminous vegetables such as edamame, broad beans, kidney beans, and lentils, as well as potato tubers, contain a substance that can agglutinate red blood cells in the blood. of toxic proteins called hemagglutinins. Eating these vegetables that are not cooked thoroughly can often cause nausea, vomiting and other symptoms, and can lead to death in severe cases. These vegetables also contain antitrypsin, a toxic protein whose toxicity manifests itself by inhibiting protease activity and causing pancreatic enlargement. The seeds (and pollen) of broad beans contain a kind of nidogen called favistoxin, which can destroy red blood cells. When eating broad beans that are not cooked thoroughly, it will induce hemolytic anemia, which is the famous "bava bean neck." Suggestions: The toxic substances contained in legumes and vegetables lose their activity after being heated, so they must be fried and cooked thoroughly before eating.

3. Vegetables containing more oxalic acid:

Spinach. Vegetables that contain a lot of oxalic acid, such as vegetables such as vegetables, bamboo shoots, and wild rice, must be blanched in boiling water first to remove most of the oxalic acid contained in the vegetables. Oxalic acid will combine with calcium in the intestines to form calcium oxalate, which is difficult to absorb and interferes with the body's ability to absorb calcium. Absorption may lead to calcium deficiency in the body. Eating them raw may put you at risk of poisoning. Therefore, when you eat these vegetables, be sure not to eat them raw. Different types of ingredients are also eaten in different ways. Some vegetables are suitable for eating raw, and some vegetables are not suitable for eating raw. If you want to eat healthily, it is still important to understand and master the correct ways to eat various vegetables.