Many vegetables if not properly handled, eat when you can feel the obvious bitter flavor, such as spinach is one of them, and spinach itself with oxalic acid, not only need to remove the bitter taste but also remove oxalic acid, so that eating will be tasty and healthy, the following I share is to cope with the method.

How to get rid of oxalic acid and astringency in spinach

Spinach itself has a strong astringent flavor, and if the cooking time is too long, it will become bitter, so many people dare not eat. The newest addition to the lineup is a new version of the original, which was created by the company and is now available on the market in the United States.

Boil the water for about 2 minutes, then add the water to the pot and boil the water for about 2 minutes. The first thing you need to do is to get rid of all the stuff that you've been doing, and you'll be able to get rid of all the stuff that you've been doing, and you'll be able to get rid of all the stuff that you've been doing. The same can be done for amaranth and kale, which also contain oxalic acid!

Stir-fry method: Add a little water to the spinach and stir-fry it to eliminate the astringent flavor. Or add a little shredded meat to the pan and sauté with spinach, the meat's own fat flavor can also remove astringency.

Using seasonings:

Olive oil: When sautéing spinach, you can use olive oil to sauté it together, as the aroma of olive oil helps neutralize the astringent taste.

White vinegar: Add a little white vinegar to the spinach a few seconds before starting to remove the astringency.

Common vegetables to remove astringency

Burdock: After washing, peel and shred burdock or cut it into pieces, and then put it into vinegar water with a concentration of about 3-4% to remove the astringency of burdock by soaking it a little.

You can also use a peeler to peel the burdock directly into the vinegar water to avoid oxidization and blackening.

Bitter melon: Use a spoon to dig out the seeds and melon capsule in the center of the bitter melon, prepare a pot of boiling water of about 1 liter, add 0.5g of salt, put the bitter melon into the quick boil for about 1 minute, and then soak it in cold water after the pot is boiled to get rid of the bitterness and retain the crispy texture.

The first thing you need to do is to cut off the ends of the beans, prepare a pot of boiling water, add a little bit of salt, and then boil the beans for about 3 minutes, then place them in a strainer, rinse them with clean, filtered cold water, and then drain them, so that the astringent flavor of the beans is removed and the color is maintained.

White radish: Nutritional white radish is often with a bitter taste, you can leave the rice water, in the boiling water to add a little rice water used to boil white radish, white rice starch can help eliminate radish astringent. The starch in the rice will help to eliminate the astringent flavor. When you finish boiling the radish, you can add a little sugar to make the sweetness of the radish more prominent. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how to use it.

The first thing you need to do is to make sure that you have a good idea of what you're getting into.

The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it, and how you are doing it.

Before cooking, prepare a pot of boiling water, add a little salt and rice wine to the water, put the vegetables into the boiling water and boil them quickly, and then drain them after cooking.