Many vegetables have the problem of pesticide residues, such as celery leaves. Blanching water can reduce these health-threatening factors. At the same time, blanched celery can also remove oxalic acid and astringency, and keep vegetables green, which will increase appetite. Of course, some tips are needed to solve the problem of nutrient loss caused by blanching celery. Under normal circumstances, blanching should not take too long. In addition, when blanching, you can add some edible salt to the water, which can effectively slow down the loss of nutrients in vegetables! If you add this step, you won't worry too much about nutrient loss when you blanch!