1. Theoretically, Pleurotus eryngii does not need to be blanched. Of course, it depends on your personal taste and the type of food. Generally speaking, as long as Pleurotus eryngii is cooked and fried, it doesn't matter whether it is blanched or not, and it won't affect eating.

2. Mushroom ingredients like Pleurotus eryngii are best cooked and then boiled. Although it will lose some nutrients and umami flavor, it is more reassuring to eat, and blanching can improve the taste and taste of Pleurotus eryngii.

3. Pleurotus eryngii has a thick texture. Generally, it is scalded to make Pleurotus eryngii mature faster. However, after scalding, the umami taste of Pleurotus eryngii will be reduced, and at the same time it will be greatly lost, and the taste will no longer be so fresh and fragrant. If you don't bother to clean Pleurotus eryngii more cleanly, you can take blanching, which is the most suitable from the perspective of food safety.

4. If you just fry Pleurotus eryngii, it is no problem to blanch it, but if you stew it, you don't need to blanch it. Long stewing gives Pleurotus eryngii enough time to mature. If cooked again, Pleurotus eryngii will not taste good.

If it's cold, it's necessary to blanch it, which makes it easier to cook Pleurotus eryngii. It is also best to blanch Pleurotus eryngii quickly to avoid that Pleurotus eryngii stays in the pot for a short time and is not completely cooked.