Cold bitter gourd needs blanching, mainly because there is also an oxalic acid component in bitter gourd, which has a relatively high content. If this ingredient is ingested in large quantities in human physical strength, it will form a combination of calcium oxalate and human calcium, which will directly affect health. Therefore, in order to avoid this situation, it is necessary to blanch the bitter gourd in boiling water when it is cold, so that most of these oxalic acids can disappear, and the cold bitter gourd will not be so bitter, so this way of eating is actually beneficial to human health.