The vegetables that need to be blanched are string beans, cauliflower, spinach, parsnips, wild rice.

1, four season beans

Four season beans are considered to be more difficult to cook a kind of ingredients, often have to cook for a long time, and it contains a large number of saponins, this substance with toxicity, with boiling water blanching four season beans blanch to the break, and then the latter process, can accelerate the speed of cooking, but also make the The color of the beans is more crispy green and attractive.

2, cauliflower

Another cauliflower here refers to broccoli and white cauliflower, this kind of flower intensive exposed ingredients, very easy to contact with bacteria dust and other dirt, if only rely on the water to wash, it is not able to remove the pesticide residue on the face of the ingredients and harmful substances to wash.

The right way to do this is to soak in salted water for 10 minutes or more and then blanch in boiling water with a little cooking oil for 5 minutes, which will also make the cauliflower taste more crispy and crisp, and the color is also more oily.

3, spinach

Spinach as the most common vegetables in winter, a variety of nutrients are very high, but because it contains oxalic acid, directly fried to eat, taste with astringent. Whether you use spinach to cook soup, stuffing, stir-fry vegetables, it is best to blanch, spinach is particularly tender, blanching time is only 20-30 seconds is enough.

4, toon

Toon is a unique food in the spring, it is particularly strong flavor, often used in scrambled eggs, note that Oh, toon is also necessary to blanch, that is because the toon contains a large number of nitrites and nitrates, blanching can be removed from most of the harmful substances, but also to make can it's color is more green, the fragrance is more rich.

5, wild rice

Wild rice is also known as bamboo shoots, it is the autumn and winter seasons the most popular white vegetables, crispy sweet and moist, but also low-fat and low-calorie dietary fiber containing a moderate amount of it, it is with spinach is a large amount of oxalic acid, before cooking is also to blanch, blanched wild rice eat up more soft and tender.