When to eat spinach need to be blanched

The effects of blanching are as follows. 1. It can make the color of vegetables more vivid, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and also sterilize and disinfect. For example, spinach, celery, and rape become more bright green by blanching.

Blanching bitter gourd, radish, etc. can reduce the bitter taste. The hemagglutinin contained in lentils can be relieved by blanching. 2. It can remove blood stains and fishy odors of meat raw materials, such as cattle, sheep, pork and its offals after blanching.

3 The maturation time of several different ingredients can be adjusted to shorten the formal cooking time. Due to the different properties of the raw materials, the heating and maturation time is also different, and several different raw materials can be matured consistently by blanching. If the meat slices and vegetables are fried together, and the vegetables are half-cooked after blanching, then, after the meat slices are fried, the blanched vegetables can be added soon.

If it is cooked together without blanching, it will cause the raw and cooked ingredients to be different in raw and cooked, soft and hard. 4. It is convenient for further processing and operation of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.

Whenever you eat spinach, you need to blanch, this is not only a process, the purpose is to destroy the oxalic acid that hinders the absorption of the human body, and remove the germs and harmful substances that may be carried on the surface of spinach, which can be easily blanched to form stones. In short, for the health of the body, it is necessary to blanch, but don't blanch too much, and the excessive nutrition of blanching will be greatly reduced.

The purpose of blanching spinach is to destroy the oxalic acid (the main component of astringency) contained in it, which is not beneficial to the human body, and at the same time, it can also remove the germs and harmful substances that may be carried on the surface of spinach, and can also avoid a large amount of soup caused by direct cooking. If spinach is fried with tofu, it must be blanched, because oxalic acid combines with the calcium in tofu to form indigestible calcium oxalate, which is prone to stones.

In any case, it should be blanched, because the oxalic acid in spinach can hinder the body's absorption of calcium, and after heating, the oxalic acid is broken down, and this disadvantage is overcome.

It should all be blanched, go to oxalic acid.

When cold dressing, you need to blanch the water first.

Why blanch spinach before eating?

The reason why spinach should be blanched is because of the following 3 benefits:

1. Blanching spinach can remove a large amount of oxalic acid. Because spinach is an herbaceous vegetable, it contains a lot of oxalic acid, and oxalic acid intake itself has no benefit, but will lead to a significant reduction in the body's calcium utilization, and blanching can effectively remove oxalic acid, so it must be blanched before eating spinach;

Principle: After oxalic acid is ingested into the human body, it will chemically react with calcium in the human body to form calcium oxalate, which will lead to less and less calcium in the human body, affecting the normal utilization and absorption of calcium in the body, thereby affecting development, and spinach first blanching experiment proves that it can effectively remove about 50-80% of oxalic acid, which can greatly reduce the loss of calcium, so blanching before eating spinach can help reduce the loss of calcium, thereby increasing the body's utilization of other nutrients in spinach;

2. Blanching spinach can make spinach green. Because when the spinach itself is directly fried or stewed, it is either heated too high instantaneously or heated for too long, so the spinach is always black, and blanching can effectively make the spinach green and shorten the cooking time, so the subsequent fried spinach can remain green and attractive, and the taste is refreshing and fresh;

Principle: Spinach itself contains more chlorophyll, and the chlorophyll itself is not heat-resistant, if you fry spinach directly in the pot, it will cause chlorophyll to be denatured by heat and blackened because the instantaneous temperature is too high, so the color of fried spinach is not good-looking and unappetizing, and if it is blanched once, the temperature of the blanching water is not too high, and the cell membrane of the chloroplast is destroyed first after the spinach is put into the pot, so the internal chlorophyll can seep out to make the color greener, and because the blanching time is very short, only within tens of seconds to 1 minute, so spinach can remain greenAfter stir-frying, you only need to season it immediately to get out of the pot, so the spinach can keep the green and attractive and maintain a refreshing taste because of the short heating time, killing two birds with one stone;

3. Blanching spinach can shorten the cooking time. Blanching spinach first can effectively make the spinach soft and cooked, so the subsequent stir-frying almost only needs to be fried more than a dozen times to get out of the pot, and the cooking time is greatly shortened, so the efficiency is higher, the taste is more crisp, and the smell is more fragrant, killing three birds with one stone;

Principle: Because spinach blanching destroys the chloroplast cell membrane of spinach as a whole, spinach is easier to cook as a whole, coupled with its short blanching time, blanching needs to add a spoonful of salt and a spoonful of oil at the same time, spinach is not easy to boil in the brine blanching, and the oil on the water surface will be wrapped in spinach when it comes out of the pot, and it will keep it green and not easy to turn black, so in the end the spinach can be fried quickly, the color is green, the fragrance is strong, the taste is refreshing, and the taste is delicious.

Before cooking spinach, be sure to blanch, among all vegetables, spinach oxalic acid content is the highest, oxalic acid is easy to combine with the calcium eaten by the human body to form insoluble calcium oxalate, and calcium oxalate can not only not be absorbed and utilized by the human body, but also hinder the body's absorption of calcium. After blanching, most of the oxalic acid in spinach can be released.

Precautions for blanching spinach:

1. Be sure to blanch spinach before cooking to remove oxalic acid.

2. The spinach should be blanched and then cut, and some vegetable oil should be added when blanching, which can reduce the loss of nutrients.

3. The rhizomes and leaves of spinach should be blanched separately, first blanching the rhizomes, and then blanching the leaves, blanching the leaves only takes 30 seconds.

4. Blanched spinach should be quickly put into cold water to cool to keep the color green.

Should you blanch spinach before eating? Many people can't tell the difference, no wonder it is cooked astringent and bitter.

Hello everyone, I'm Chubby, and I'm here to share food with you again, and what Chubby wants to share with you today is the practice and tips of spinach. Spring is also the time when spinach is on the market, and the spinach at this time is very moist and rich in nutrients. Many parents will give their children some spinach at this time, because spinach is a symbol of health and nutrition abroad.

Even in the cartoon "Popeye", spinach is very emphasized, and many children also hope that eating spinach can become strong and healthy.

When Chubby thinks of spinach, he actually thinks of the picture in Popeye. In fact, spinach is indeed very nutritious, it is rich in carotene, vitamin E, as well as iron, phosphorus, calcium and crude fiber and other nutrients. It can not only supplement the minerals and vitamins needed daily, but also promote intestinal digestion, promote gastrointestinal peristalsis, promote bowel movements, and reduce constipation.

There is also the well-known effect of blood tonic, as well as anti-aging and metabolism boosting effects.

But when many people eat spinach, they don't know whether to blanch spinach or not. In fact, spinach must be cooked, and blanching is just to make spinach easier to cook. Because spinach contains an oxalic acid, which can be removed with high temperatures.

If this oxalic acid is not removed, it is easy to form calcium oxalate in the body, causing stones, so it must be cooked before eating, and it cannot be eaten with foods that contain a lot of calcium, such as milk and tofu. Today, Xiaopang will share with you a healthy and nutritious spinach for everyone, come and take a look!

Garlic spinach preparation steps:

Step 1: First of all, let's prepare a few garlic cloves and chop them flat for later use. Wash the spinach and then cut it, and wash the spinach root too, don't throw it away. Because spinach root is actually higher in nutrients than spinach, don't waste such a good ingredient.

Step 2: Add an appropriate amount of water to the pot, then add an appropriate amount of cooking oil and salt. After boiling over high heat, blanch the spinach, blanch it, and then drain it and set aside.

Step 3: Add an appropriate amount of cooking oil to the pot, add garlic to burst the fragrance after heating, and then put the blanched spinach in and stir-fry. Because the spinach is already cooked, after it is put in the pot, it is ready to be seasoned.

To season, you only need to add a small amount of salt and chicken powder and stir-fry evenly, and you don't need to add other seasonings. Be sure to cook it when you get out of the pot, and if you're worried about not cooking, add a little hot water and simmer for a while.

Spinach must be cooked before it can be eaten! You must remember that when blanching, adding an appropriate amount of cooking oil and edible salt can keep the taste of spinach and maintain its green color, which can prevent spinach from becoming old and turning yellow. Add oil and salt to the water, and the blanched spinach has a beautiful color, good taste, and tastes good.

But when frying, don't fry for too long, otherwise the nutrients will be lost a lot, and the taste is guaranteed on the premise of cooking!

Spinach needs to be blanched and cannot be cooked directly. The main reason is that among all foods, spinach has the highest oxalic acid content, which is easy to combine with calcium eaten by the human body to form insoluble calcium oxalate, which can not only be absorbed and utilized by the human body, but also hinders the absorption of calcium by the human body. Therefore, when consuming spinach, the cooking method is important.

Therefore, it is best to blanch spinach with boiling water, after blanching, most of the oxalic acid can be released, at this time, pour out the water, take out the spinach, or cold dressing or stir-fry, it can reduce the destructive effect of oxalic acid to a certain extent.

In addition, it is important to note that it is best to eat less or no spinach when you are taking calcium tablets. Spinach contains dietary fiber, which can detoxify the body, therefore, it has a certain effect of smoothing the intestines, and it is best not to eat spinach when children have diarrhea.

Eating spinach without blanching is harmful, so be sure to blanch it before cooking. Among all vegetables, spinach has the highest oxalic acid content, which is easy to combine with the calcium eaten by the human body to form insoluble calcium oxalate, which not only cannot be absorbed and utilized by the human body, but also hinders the absorption of calcium by the human body. After blanching, most of the oxalic acid in spinach can be released.

Blanching is recommended. Because spinach contains oxalic acid, and oxalic acid will combine with free calcium ions in the body to form calcium oxalate crystals. However, for people with normal digestion and good health, the absorption rate of oxalic acid in the intestine is not high, and direct frying will not cause an effect.

Yes, spinach must be blanched before it can be eaten, because the oxalic acid content in spinach is relatively high, so you can't eat customer service if you don't blanch it, so you can blanch it when you eat it.

That's right, spinach must be blanched before eating, otherwise the oxalic acid contained in spinach will affect the body's absorption of other trace elements.

Spinach needs to be blanched. Some oxalic acid can be removed, and the astringency on the taste will be removed a lot.

Spinach is to be blanched and eaten. Spinach has a high oxalic acid content, and oxalic acid is easy to combine with the calcium eaten by the human body to form insoluble calcium oxalate, which can not only not be absorbed and utilized by the human body, but also hinders the absorption of calcium by the human body. Therefore, when eating spinach, it should be blanched with water.

Oxalic acid is relatively soluble in water, and 80% of the oxalic acid in spinach will be removed if soaked in hot water for 2-5 minutes.

Because spinach contains an oxalic acid, which can be removed with high temperatures. If this oxalic acid is not removed, calcium oxalate is easy to form in the body, causing stones, so it must be cooked before eating, and it cannot be eaten with foods that contain a lot of calcium, such as milk and tofu.

In fact, calcium oxalate will still be excreted and metabolized in the body, not to mention such a trace amount of calcium oxalate. Some places say that calcium oxalate will accumulate in the kidneys and form kidney stones, in fact, such a small amount of calcium oxalate has not accumulated and has been metabolized by the body, and there is no need to worry about accumulation.

Spinach needs to be blanched for 1-2 minutes to remove oxalic acid. The time of blanching spinach should not be too short, otherwise the oxalic acid cannot be completely removed, and it should not be blanched for too long, which will make the leaves of spinach soft and rotten, affecting the taste of spinach.

When making spinach soup, if you boil the spinach directly and drink it with the soup, it is equivalent to not reducing the total amount of oxalic acid in it, and the oxalic acid is only dispersed into two places and enters the human body. After removing the blanching water after blanching, the oxalic acid content of spinach decreased greatly.

Spinach (Spinacia oleracea L.)Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach in the Chenopinaceae family, an annual herbaceous plant. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes.

There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form.

Nutrition facts. Spinach is known as a "model student", it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients.

How to eat. It can often be used for soup, cold salad, single stir-fry, and stir-fry with meat dishes or on a plate. The color is dark green, the roots are red, there is no water, the stems and leaves are not old, there is no moss flowering, and it is better to have no yellow rotten leaves.

Common practices include spinach soup with chicken wings, spinach porridge, egg spinach cake, spinach nest eggs, and so on.