Frying pea wedges requires blanching. If most legumes are not cooked well, they can easily cause food poisoning. Blanching can shorten the cooking time and ensure that the food is cooked thoroughly after frying. The pea wedges contain a lot of If oxalic acid is not removed, it will affect the body's absorption of calcium, zinc and other substances, and may lead to stones.

Do you need to blanch water for frying peas?

Blanching vegetables is a common step in making many dishes nowadays, but not all ingredients need to be blanched. On the contrary, blanching will greatly reduce its nutrition and taste, so many people don't know whether it is necessary to blanch pea wedges when frying them.

Frying pea wedges requires blanching. If the ingredients of most beans are not cooked well, it is easy to cause food poisoning. Blanching can greatly shorten the frying time and ensure that the food is cooked thoroughly. , if you want to use pea wedges with meat or some foods that are easier to fry, blanching can also prevent the meat from becoming old and unpalatable.

Pea wedges contain excessive oxalic acid, and blanching can remove a large amount of oxalic acid, making them more delicious and healthy. Excessive intake of oxalic acid will affect the body's absorption of calcium, zinc and other substances. It is also prone to stones, so it is very necessary to blanch the peas before frying them.