Blanching is recommended for capers.

There is no hard and fast rule to blanch capers, and it is necessary to be vigilant due to the uncertainty of its origin with the risk of accidental picking of poisonous plants, pesticide residues, pollution by wastewater and exhaust gases, and destruction of vegetation. Blanching when cooking also removes some oxalic acid.

But in the blanching time need to pay attention to is, because the caper is more tender, blanching time is too long easy to lead to caper in a large number of water-soluble vitamins in the loss of the situation, so it is generally recommended to blanch water when the water is boiling and then into the caper, blanching time should not be too long, and quickly fished out, you can avoid the loss of nutrients.

Reasons for blanching water chestnuts:

Blanched water chestnuts will lose some of the nutrients and flavor, but in order to consider the safety of blanching and then consume the better, because water chestnuts are high oxalic acid wild vegetables, but also may have pesticide residues or other pollutants exist.