1, fried vegetables do not need to blanch, put a little more oil on high heat and fry a few minutes out of the pan on the line, leafy vegetables raw materials should be blanched and then cut with, so as not to lose too much nutrients. Blanching can make the vegetables more colorful, texture more crisp, reduce astringency, bitterness, spicy taste, but also sterilization. Such as spinach, celery, rape through blanching become more colorful green. Bitter melon, radish and other blanching can reduce the bitter flavor. Lentils contain hemagglutinin, through blanching can be lifted.

2, amaranth, spinach and other vegetables with high oxalic acid content. Excessive intake of oxalic acid will affect the body's absorption of calcium, zinc and other minerals, but also increase the risk of stones. Generally speaking, a little astringent flavor of vegetables, such as spinach, amaranth, wild rice, bamboo shoots, etc. contain more oxalic acid. Research shows that spinach, amaranth and other vegetables can be blanched in boiling water to remove 40% to 70% of the oxalic acid. Wild vegetables such as amaranth and water chestnuts. Wild vegetables may have pesticide residues, contaminated by wastewater and exhaust gas and other risks, in order to reduce these risks, must be blanched first when cooking. Blanching should be water wide fire, so that the input raw materials can be opened in time; blanching of green leafy vegetables, should be slightly rolled that fish out.