1, lentils, long beans, fresh day lilies, kidney beans and other foods contain natural toxins. Take long beans as an example, friends in Northeast China all know that long beans must be cooked before they can be eaten, otherwise the toxins contained in long beans are easy to make people vomit and diarrhea, and serious food poisoning will occur. In order to cook the beans quickly, it is a trick to blanch the long beans in water for a while.

2, fresh day lily, containing colchicine, is also a component that is easy to cause poisoning. Boil in boiling water for 5 minutes, then stir-fry the day lily with strong fire until it is completely cooked before eating. Colchicine is very toxic, so everyone must blanch these natural ingredients containing toxins.

3, spinach, bamboo shoots, bitter gourd, etc. contain too much oxalic acid, which will affect the body's absorption of minerals such as calcium, iron and zinc. Oxalic acid will also enter the human kidney and form calcium oxalate with calcium in the body. Long-term accumulation can easily form kidney calculi. If you blanch the vegetables with boiling water for a while before cooking, you can not only keep the vegetables green, but also remove 30%~87% oxalic acid. Oxalic acid is easily soluble in water, and blanching is the best way to remove oxalic acid. You will also find that the scalded vegetables taste less sour and have no earthy smell of plants.

4. Fresh-picked Toona sinensis and spinach contain less nitrite, but after a few days, the nitrite produced in vegetables will reach a peak value. If you eat too much at one time, you are likely to eat yourself in the hospital. Fortunately, nitrite is soluble in water, and boiling water can remove a lot of nitrate and nitrite.

5, broccoli and cauliflower can be said to be one of the most difficult vegetables to clean. Washing by hand is afraid of breaking, and using a toothbrush is afraid of breaking the shape of the dish. In addition, these two kinds of vegetables are easy to hide bugs, so boiling water is essential in order to force out bugs hidden in vegetables. If you don't blanch it with boiling water, you may eat some small things containing protein. Boiling cauliflower in boiling water can also better keep pesticide residues.

6. Under normal circumstances, if meat and internal organs are to be stewed or stir-fried, there must be a step of blanching. Put cold water in the pot to remove the "blood water" from the meat. These waters are actually not real blood, but myoglobin, oil and fishy impurities. If you eat meat directly, it is likely to taste fishy.