Capsicum annuum should be blanched.

The flavor of capers astringent, so is that we need to blanch in advance in fried vegetables or cold capers, capers inside the content of oxalic acid is too much, so you need to blanch in advance of the time of two minutes, blanching with hot water, do not use cold water, cold water cooking time is too long.

Shepherd's purse is one of people's favorite wild vegetables, it can be called "spring first fresh". After the beginning of spring, in the rural fields, can see a lot of people, carrying a big pocket small pocket dig chestnut. The spring capers, whether it is wrapped dumplings to eat, or steamed buns to eat, are particularly tender, than leeks and cabbage a lot of fresh.

Blanched water chestnut reason:

1, improve food safety

Capsicum is wild vegetables, growing in the field side, its growth environment is not very good, picking to the chestnut there may be pesticide residues, heavy metal residues, dust and sand and other filth, through the blanching of boiling water can be removed after the majority of these toxic substances, so as to improve the safety of consumption.

2, enhance the edible taste

Capsicum is rich in oxalic acid content, this material is widely available in a variety of plants, can be astringent plants, such as spinach, oxalic acid content is relatively high, and blanching oxalic acid will dissolve most of the water in the water, this time to fish out spare capsicum flavor will be more fresh and sweet.

3, improve the food value

Capsicum in the oxalic acid component, not only make its taste with a slightly astringent flavor, into the body will also be combined with calcium to generate not easily digested and absorbed sediments, thus affecting the human body on the absorption of calcium to reduce the food value of capsicum, blanching can be avoided to a large extent this problem.