Blanched is a Cantonese cooking technique that involves boiling raw food in boiling water or soup, which many people consider to be the healthiest way of cooking. However, some people also use a lot of oil and salt when white burning, which not only increases the burden on the body, but also more loss of nutrients.

Song Xin, a dietitian at Chaoyang Hospital Nutrition Department, said many vitamins are water-soluble, while susceptible to high-temperature damage, blanching for too long will destroy the nutrients, so the white burn may not be the best. The use of very little oil to fry quickly than white burning better, can shorten the heating time, reduce the loss of nutrients.

Experts said that no matter which way of cooking, the key is to control the amount of oil, salt and other seasonings. Now many restaurants to pursue the color, aroma and taste of the dish, even if it is white, before serving a spoonful of oil, so that the dish "good-looking", but at the expense of consumer health. When cooking at home, in order to avoid excessive intake of fat, available in a small amount of olive oil, peanut oil, etc. to "burn".

Song Xin reminded, vegetable food is best cold, but not any food is suitable for cold, such as amaranth and other wild vegetables or to blanch, in order to completely remove the dust and insects; and beans, mushrooms, etc. is not suitable for cold, easy to cause food poisoning, even if you want to mix must be cooked. (Reporter Yezhou)