One, not all vegetables have to be blanched before frying, many vegetables if cold is the need to blanch the raw and then cold.

Second, cabbage and cabbage do not blanch, can be directly fried to eat, if you want to eat cold, to blanch and then cold.

Third, cabbage can improve human immunity, prevent colds and ensure the quality of life of cancer patients. In the anti-cancer vegetables, cabbage ranks fifth. Fresh cabbage contains phytobactericides, antibacterial and anti-inflammatory effects on sore throat, trauma and swelling, mosquito bites, stomach pain, toothache has a certain effect.

Four, cabbage contains protein, fat, a variety of vitamins and calcium, phosphorus, iron and other minerals, eating helps to enhance the body's immune function, weight loss and bodybuilding also has a significance. Cabbage contains a lot of crude fiber, can promote the intestinal wall peristalsis, help digestion.

Do blanch vegetables before the main two purposes:

One: vegetables grow in the vegetable field, some of which are vegetables such as parsley, leeks, etc., farmers are accustomed to applying manure fertilizer, so the vegetable roots and stems will be contaminated with a large number of pathogenic bacteria (Escherichia coli, dysentery bacillus, etc.), accidentally eaten can be poisonous symptoms. Therefore, after just rinsing the vegetables with water, it seems to be clean, but it can't completely remove the tiny fungus. Fungus are intolerant of high temperatures, therefore, the rinse vegetables, put into the boiling water scalded, fish out and then used for cold, eat only safe and healthy.

Two: some vegetables with astringent flavor, blanch to remove astringent flavor, for example, the toon itself has the astringent flavor of the trees, blanch on the texture of the slippery. At the same time, it should be noted that different vegetables blanching method is slightly different

1 For example, spinach, there is a "vegetable nutrition king," said, which contains tired carotene Vitamin C, minerals (calcium Iron), can be used to single fried, soup, cold, etc., but eat before you have to blanch because spinach there is a lot of oxalic acid, do not blanch! If it is easy to form calcium oxalate with human calcium, not conducive to the absorption of calcium, so remember this, spinach has a lot of nutritional value, you can prevent constipation, alleviate aging and so on!

2 Lettuce As the name suggests, like its name, can be eaten raw, very high nutritional value. You can also blanch, the fried sauce to the blanched lettuce, this way more delicious point, this belongs to personal preference.

3 leeks are also green leafy vegetables, usually used to make dumplings, barbecue and so on, so more originally do not need to blanch.

4 rape rape does not need to blanch, you can do soup, you can also directly fry, are able to retain the nutrition of the vegetable itself.

In short, green leafy vegetables need to blanch, depending on what you are eating vegetables, for what green leafy vegetables, a variety of different ways to eat vegetables, need to pay attention to the practice of different, need to be different from your dishes, if you really can not distinguish, you can also check the Internet!