A, blanching a toxin.
Kidney beans, lentils and other vegetables contain saponin and phytohemagglutinin, which can easily cause food poisoning symptoms such as nausea, vomiting and numbness of limbs. Fresh day lily contains colchicine, which can cause nausea and diarrhea after eating. Blanching water can remove the toxin.
Green beans, bracken, cowpea, Dutch bean, day lily.
Soak in water for 5 minutes and then blanch in boiling water of100 C for 5 minutes.
Second, blanching to remove oxalic acid
A large amount of oxalic acid intake will affect the absorption of calcium by human body, resulting in calcium deficiency. Spinach, cabbage, horse teeth, fresh bamboo shoots, bitter gourd, water chestnut and other vegetables have high oxalic acid content, which can be reduced by 30%~87% after blanching.
Spinach, water chestnut, amaranth, leek, bamboo shoots, bitter gourd.
Using100 c boiling water for 5- 10 seconds for a long time affects other nutritional solutions.
Third, blanching removes bacterial impurities.
Some vegetables are difficult to clean, and there are many uneven corners on the surface, which are easy to breed bacteria. Blanching can eliminate bacteria and remove impurities more thoroughly.
Yuba, kelp, crab mushroom, black fungus, mushroom.
70°C water blanching 1-2 minutes is clean without losing nutrition and mouthfeel.
Fourth, after drowning, the pesticide residue will go away.
Vegetables with flower-shaped tops are prone to pesticide residues, and blanching can help remove some organophosphorus pesticides sprayed on the surface of vegetables.
Broccoli, cauliflower, spinach.
Boiling water with100 c 1-2 minutes should not be used for too long.
Five, blanching a smell of sediment.
Blanching water can reduce the salivation of meat, and people with gout and high uric acid should pay special attention to this. Blanching water can discharge blood and foreign bodies in meat, and remove odor and taste better.
The drowning of marine mussels can help to remove sediment.
Clams, mutton, beef, razor clam, pork.
Blanch the shellfish100 c 1-2 minutes, and blanch the meat in cold water until the water boils to remove floating foam.