Three kinds of vegetables that can't be blanched are oil wheat vegetables, onions and Chinese cabbage.

1. Oil-wheat dishes

In winter, many friends like to eat oil-wheat dishes. When frying them, many people make a mistake. That is, when frying oil wheat vegetables, they will be blanched. After blanching, the taste of oil wheat vegetables is really poor, and the nutrition in them is not as high as before.

2. Onions

Many friends like onions very much, but they are used to blanching onions before frying them. In fact, this is wrong. After blanching onions, the nutrients in them will be lost, so we'd better not blanch them.

3. Chinese cabbage

Many friends don't know that we don't need blanching when frying Chinese cabbage. After blanching Chinese cabbage, it will rot once it is fried, and it looks like it has no appetite. It is not as crisp as Chinese cabbage, so we should not blanch it again when eating Chinese cabbage.

vegetables that need to be blanched

1. Green beans

The first thing to talk about is green beans. No matter what you cook with them, you should actually blanch them with water before moving on to the next step. Many people ignore this step and fry directly in the pot after washing. In fact, this practice is wrong, which makes its taste much worse, which is not good.

2. Cauliflower

Cauliflower is a common vegetable, and it also needs to be blanched first in our life. Because there are many small cracks in cauliflower, it is difficult to wash it with clean water directly. After blanching, the dirty things in the seam are gone. In addition, the cauliflower treated in this way will run out of a lot of water, and when it is fried, it will be easier to taste when the seasoning is put in, and it will taste crisp and refreshing.

3, Toona sinensis

Toona sinensis has a special taste, in addition, its nutrition is also super high. Before frying Toona sinensis, blanching is also necessary, because Toona sinensis contains some harmful substances. In addition, the boiled Toona sinensis will not have an astringent taste when fried, and it will give full play to its best taste.