Ten vegetables that must be blanched, we know that many meats need blanching, but some vegetables also need blanching because of high oxalic acid or for better taste, so we need to pay more attention when processing. Let's take a look at the top ten vegetables that must be blanched.
Ten vegetables that must be blanched 1 broccoli
Broccoli has a high nutritional value, but because of its dense flowers, it is difficult for people to find bugs after they get in, even if they are soaked and cleaned. Therefore, it is necessary to blanch with water before cooking, which is more beneficial to sterilization and can remove the residual pesticides inside.
wood ear
Auricularia auricula tastes crisp and delicious, and it is one of the dry goods that many people like. But fried fungus is easy to fry, so we blanch it with boiling water before frying, and then there will be no oil explosion when cooking. Auricularia auricula will absorb a lot of water when soaking hair, and blanching is beneficial to the discharge of water. It is worth noting that it is best to fry Auricularia auricula for 2 minutes before frying.
purslane
Portulaca oleracea has the functions of clearing away heat and promoting diuresis, dispelling liver fire, sterilizing and diminishing inflammation, lowering blood pressure and delaying aging. It can be seen that although Portulaca oleracea is unremarkable, it is still of great benefit to the human body if eaten frequently. However, purslane contains more oxalic acid, so it needs to be blanched to remove most of the oxalic acid, which is not astringent and healthier.
spinach
Spinach is rich in iron, which can effectively supplement the human body with iron, but spinach also contains a lot of oxalic acid. Direct frying will combine oxalic acid absorbed into the body with calcium ions, which is easy to form kidney calculi. Therefore, in order to remove oxalic acid from spinach, it is necessary to blanch it, which can effectively remove oxalic acid.
snow pea
The nutritional value of Dutch bean is extremely high. It contains substances such as acid, gibberellin and phytohemagglutinin, which have antibacterial and anti-inflammatory functions and enhance metabolism. In addition, it is rich in dietary fiber, which can clear the intestines, so people with long-term constipation can eat more. Dutch beans must be blanched first to keep bright green, and they are easier to ripen and taste better when fried.
bitter gourd
Bitter gourd can clear away heat and detoxify, stimulate appetite and promote digestion, but every100g of bitter gourd contains 459 mg of oxalic acid. These oxalic acids combine with calcium in the body to form calcium oxalate, which is easy to form stones in the human body. Blanching bitter gourd with boiling water before cooking can not only remove most oxalic acid from bitter gourd, but also reduce its bitterness.
Fresh bamboo shoots
The amino acids in fresh bamboo shoots are higher than those in other vegetables. Eating it can improve human immunity, and it is also rich in dietary fiber, which can help intestinal detoxification and effectively prevent intestinal cancer. But bamboo shoots have to be blanched when cooking, because this step is to remove oxalic acid from bamboo shoots and eat healthier.
houttuynia cordata
Houttuynia cordata Thunb. Many people only know that Houttuynia cordata Thunb. is a medicine, but they don't know that it can also be used as a dish to stir-fry meat, which can not only neutralize the heavy taste of meat, but also make the meat slices more tender and delicious, and also have the effect of clearing away heat and detoxifying. Houttuynia cordata has a strong fishy smell. If it is cold, you can not blanch it, but if you fry it, you can blanch it again to get rid of the fishy smell.
shepherd's purse
Spring has come, and you can see clumps of short and lush shepherd's purse everywhere in Tanobe. Shepherd's purse contains more protein, calcium and vitamin C, and the calcium content exceeds that of tofu. Shepherd's purse also contains a lot of dietary crude fiber, which can enhance the peristalsis of large intestine. Shepherd's purse is a wild vegetable, and its oxalic acid content is also relatively high. It is safer to eat after blanching, and it can also remove pesticide residues or other pollutants.
Chinese toon
There is no doubt that the most famous wild vegetable in spring is Toona sinensis. Although it is delicious, it must be eaten correctly. Because Toona sinensis contains more nitrate and nitrite, it is easy to cause physical discomfort. The purpose of blanching Toona sinensis is to remove nitrite from Toona sinensis belt. Generally, it is better to blanch 1 min, and it can be appropriately extended for cold dishes, which will not affect the flavor and taste.
Top ten vegetables that must be blanched 2 The first one is all kinds of kidney beans, including green beans and cowpeas. Blanching these vegetables before frying can remove toxins harmful to the body, reduce cooking time and ensure complete cooking.
The second is Toona sinensis, also known as Toona sinensis. Fresh Toona sinensis is on the market in spring, and scrambled eggs and mixed tofu are delicious. Toona sinensis is rich in nutrients, especially vitamin C and calcium. Blanching with boiling water before cooking can reduce the content of nitrite, remember.
The third is spinach, which is also on the market in large quantities. It is very fresh and tender and has high nutritional value. Spinach has a very high iron content and is a vegetable for iron supplementation. But spinach also contains a lot of oxalic acid, which will affect the absorption of calcium. Oxalic acid can be removed by blanching, usually for half a minute.
The fourth is purslane, which I thought was a weed when I was a child, but I didn't know it was edible until I grew up. Cold salad tastes the best, and it can also be stir-fried, but no matter what you do, you must blanch it first, because it contains oxalic acid.
The fifth is cabbage, which is cabbage. Because it contains a substance, it can be transformed after blanching. Eating it can promote digestion and is better for the gastrointestinal tract.
The sixth is cauliflower, including broccoli. Because this kind of cauliflower grows very closely, it is inconvenient to clean, and there are many impurities and pesticides left inside. After cutting into small flowers, it is soaked in light salt water and then blanched with boiling water, which is very clean and can be cooked quickly.
The seventh is garlic moss. Many people fry garlic bolts without taste, because it contains pectin, which is destroyed after blanching. The taste is easy to get in and tastes better.
The eighth is the day lily. The day lily in the supermarket is all dry goods, so it is difficult to buy fresh day lily. This dish contains some toxins and can be removed by blanching.
The ninth kind is boiled water, which tastes fresh and tender, can remove oil and relieve boredom and sober up, but it also contains a lot of oxalic acid, which affects the absorption of calcium. You must blanch it before frying.
The tenth kind is bitter gourd. Its taste is unacceptable to many people, but its nutritional value is high. It can clear away heat and detoxify, nourish skin and nourish the liver. However, its oxalic acid content is higher than other dishes, so it must be blanched, which not only removes oxalic acid, but also greatly weakens the bitterness and is more acceptable. Whether it is cold salad, hot fried or stewed soup, it is better. Be sure to remember that when cooking by yourself, you should first blanch these 10 kinds of vegetables, so don't be lazy for your family.
Ten vegetables that must be blanched are 3 1, bean products, kidney beans, beans, lentils, green beans, etc. Before formal cooking, this vegetable must be blanched, which can not only shorten the cooking time, but also ensure its maturity and avoid diarrhea!
2, Toona sinensis, a unique ingredient in spring, has very high nutritional value, and most of them have no pesticide residues! Before cooking, be sure to blanch with boiling water. Whether it's cold salad or stir-fry, you need blanching!
3, spinach, as we all know, spinach in spring is very high in taste and nutrition, but it must be blanched before cooking to remove calcium oxalate! Pay attention, don't take too long to blanch, and take it out immediately after it changes color!
4, purslane, this vegetable can only be eaten in spring, mostly cold, whether it is cold or hot-fried, you must blanch to reduce the oxalic acid content!
5, kohlrabi, because it contains a certain substance, after scalding in boiling water, it can promote digestion and absorption!
6, broccoli, cauliflower, cauliflower, because it is not convenient to clean, contains a lot of pesticide residues, after changing the knife, soak it in light salt water 15 minutes, and then blanch it with boiling water to meet the cooking needs!
7, garlic moss, garlic moss after scalding, can destroy the pectin it contains, and it is easier to taste when it is fried, and it is safer to eat, rest assured!
8, daylily, we generally use dried, of course, fresh can also be eaten, picked daylily contains a certain toxicity, so whether it is dry or fresh, it must be blanched!
9, Zizania latifolia, which contains a lot of oxalic acid, also has the effect of hangover! The calcium oxalate contained in it is not easily absorbed by the human body, so it must be scalded with boiling water before cooking!
10, bitter gourd, which contains the highest content of calcium oxalate among all vegetables, whether it is cold salad or stew, be sure to blanch it to remove calcium oxalate and reduce bitterness!