In daily life, most vegetables don't need to be blanched, such as Chinese cabbage, chicken hair, Shanghai green, lettuce, tomato, wheatgrass, zucchini and other vegetables, because these vegetables contain less oxalic acid, which is almost negligible, and generally do not affect the human body without blanching.

The purpose of blanching is to destroy oxalic acid in vegetables and avoid affecting human health after eating, so some vegetables with high oxalic acid content need blanching before cooking, such as spinach, celery, Toona sinensis, beans, amaranth, etc. If a novice is not sure whether it is necessary to blanch, you can blanch all the vegetables properly, which can also shorten the cooking time.

Blanching is a process of making dishes, which generally refers to boiling the raw materials in a boiling water pot until they are semi-cooked or fully cooked. Semi-cooked vegetables can effectively ensure less nutrient loss, while fully cooked vegetables can shorten the cooking time to a certain extent and completely destroy oxalic acid. Blanching is usually an essential process if it is used to make cold salad dishes. If it is used in other ways, it is sometimes good to completely heat the dishes without blanching.