Of course, not all vegetables need to be blanched, but for those vegetables that have toxins themselves, if they are not blanched before cooking, it may bring unnecessary safety hazards to the body and even increase the risk of illness. I hope everyone can be vigilant.
1, Toona sinensis
Toona sinensis contains more nitrate and nitrite, which may constitute carcinogens in the body. While scalding Toona sinensis with hot water for about 65438 0 minutes can remove more than 2/3 of nitrite and nitrate. Therefore, Toona sinensis had better be blanched before cooking.
2. Hemerocallis
Day lily contains colchicine. If the human body ingests colchicine, it will be oxidized into colchicine in human tissues. Colchicine is a highly toxic substance, so it is best to blanch the day lily.
Step 3: beans
Some places are called green beans, which are best boiled. The purpose is: 1, shortening the cooking time and making it easier to cook when frying beans; 2, blanching can effectively remove the odor of beans, fried beans will be more delicious.
4. Cruciferae vegetables
Such as broccoli and cauliflower, these nutritious vegetables taste better after blanching, and the leaves rich in cellulose are easier to digest. Moreover, there are a lot of pesticide residues on broccoli, which will also temporarily damage our health. If you blanch the water, you can completely wash away the pesticide residues, which is more convenient to fry.
5. Vegetables with high oxalic acid content
Such as spinach, bamboo shoots, water bamboo, etc. Generally speaking, vegetables with a little astringency like this contain more oxalic acid. Excessive intake of oxalic acid will affect the body's absorption of minerals such as calcium and zinc, and also increase the risk of stones. Studies have shown that spinach, amaranth and other vegetables can remove 40%~70% oxalic acid only by boiling water.
6. celery vegetables
Such as kohlrabi, which contains a substance called glucosinolate, can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption.
Vegetables are sometimes blanched to remove oxalic acid or odor, in most cases, this is for processing needs. Appropriate methods should be adopted when blanching, otherwise nutrients will be oxidized, dissolved and lost, and vegetables will turn green and yellow.
Roasted vegetables should be put in when the water is boiling, so as to minimize the time of vegetables in the water. Don't squeeze too much water out of the cooked vegetables.
1. Boil vegetables in boiling water.
Vegetables are cooked in cold water. When the water temperature rises gradually, at 30~60, the oxidase activity is the strongest, so that vitamin C is destroyed by oxidation and lost in large quantities. If you put water into the pot when cooking, the water temperature will rise rapidly to above 80, and the oxidase will lose its activity when heating, so that a large amount of vitamin C can be avoided from being destroyed.
Cooking time should be short rather than long.
The scientific name of stew is "soup bleaching", that is, vegetables can be bleached in boiling water, not boiled in water, because water-soluble nutrients such as minerals, B vitamins and free amino acids will be lost in water for a long time in boiling water.
Don't stamp your feet when cooking.
In boiling water, the organic acid of vegetables will volatilize, and this gaseous acid will return to the pot under the condition of capping. In this way, the magnesium ion of chlorophyll will be replaced by hydrogen ions and become pheophytin, and the green leaves will turn yellow-brown, destroying the tender green of green leafy vegetables.
Conclusion: Do you usually have the habit of blanching vegetables? After reading every article, if you encounter these six kinds of vegetables again, you must pay attention to blanching and never be lazy. # Xia Fang Health Guide #