I don't know if you have eaten bitter spinach. Some friends have no experience in cooking. When frying spinach, they wash it directly and put it in the oil pan. Spinach made in this way is often bitter, but many people don't know why. Actually, it's because you haven't done it. Blanching water can remove oxalic acid, so it tastes less bitter. At the same time, there are many bacteria outside many greenhouse vegetables, and blanching can also burn the bacteria outside.
If you cook soup with spinach and tofu, the blanching part can't be omitted. Once blanched, spinach will combine with calcium in tofu. Once eaten by people, it will form calcium oxalate, which is very unfavorable to health. Moreover, blanching is a necessary step before cooking many vegetables, mainly by putting the cleaned ingredients in a boiling water pot for one or two minutes.
Many cold dishes will have this step. Generally speaking, meat products and most vegetables should be blanched. Can make the appearance of vegetables look more gorgeous, when making cold salad, the taste is more crisp and refreshing, and can also reduce the taste of some bitter dishes. Generally speaking, it is not only necessary to blanch spinach before frying, such as rape, potatoes, beef leaves and so on. And blanch these ingredients before cooking.
Blanching can not only make vegetables more delicious, but also make some vegetables that are not easy to cook easier after blanching.
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