1 spinach
Spinach has high nutritional value, high iron content, and a large amount of garlic. The stir-fried spinach is very good for cooking or cooking noodles, and it is also a good side dish. However, the spinach should be blanched before cooking, and the blanching time should not be too long. Remove the calcium oxalate inside and remove it immediately after discoloration.
2, all kinds of beans
All kinds of beans represented by raw beans, kidney beans, lentils and green beans must be blanched with water before cooking, and the blanching time can be longer.
3. Toona sinensis
It is best to use boiling water for the blanching of Toona sinensis, because Toona sinensis contains nitrite. Whether it is cold or hot-fried, Toona sinensis can be safely eaten after boiling water.
4. Broccoli
Broccoli, cauliflower, these vegetables are difficult to clean, and they can't remove bugs and pesticides hidden in them for a long time. The best way is to boil a pot of hot water, cut off the dense part at the top and put it in the pot to burn.
5, bitter gourd
The bitter taste of bitter gourd should be disliked by many people, and the badly fried bitter gourd tastes astringent. This is because bitter gourd contains calcium oxalate. After scalding with hot water, most of the bitter taste of bitter gourd can be removed, and calcium oxalate can be scalded off. Therefore, before cooking bitter gourd dishes, you must blanch it.
6. Day lily
Daylily is delicious, but fresh daylily can't be eaten casually. Common sun-dried daylily, because it has been treated, does not need to be blanched, but fresh daylily contains colchicine, which is a very powerful toxin, so fresh daylily must be blanched for a while to ensure that colchicine is removed.
Baidu Encyclopedia-Spinach
Reference to the above content: Baidu Encyclopedia-Toona sinensis