Five kinds of vegetables that must be blanched, and six kinds of vegetables must be blanched

These vegetables must be blanched before they can be eaten.

It can kill the insects on the vegetables, you can wash the dirty things down, and you can keep the vegetables fresh, so that people can feel at ease when they eat them.

First: vegetables that contain more oxalic acid, such as spinach, bamboo shoots, callus white, amaranth, taro, etc. Oxalic acid is a metabolite of living organisms, which is widely distributed in plants, animals, and fungi, and plays different functions in different living organisms.

Studies have found that more than 100 species of plants are rich in oxalic acid, especially spinach, amaranth, sugar beet, purslane, taro, sweet potato and rhubarb. Because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb, it interferes with the body's absorption of calcium. Therefore, the above vegetables should be removed by blanching.

Second: vegetables containing glucosinololates, such as rape, mustard greens, and kale.

Cruciferous vegetables such as rapeseed, kohlrabi, and mustard greens contain glucosinolates that are blanched and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption. Therefore, blanching this type of vegetable is more meaningful.

First of all, vegetables are easier to fry after blanching, and harmful ingredients can be better removed. Second, if you feel that cooking is very troublesome, you can directly mix the blanched vegetables cold, and the nutritional value is also very high.

First, blanching can remove pesticides and other chemicals left in vegetables, and blanching can filter out that kind of thing. Second, some vegetables will be more delicious after blanching to get rid of that sour taste. So blanching has these effects.

It can remove fishy smell, can remove blood water, can reduce oxalic acid content, can reduce alkaline taste, can cook food.

The taste is better, the color is better, etc., blanching vegetables can remove some bad substances, and after blanching, the color of vegetables will be greener.

The five types of vegetables that must be blanched are wild vegetables, bamboo shoots, vegetables that are not easy to clean, vegetables with high oxalic acid content, and vegetables containing nitrite.

1. Wild vegetables. Spring is a good time to dig shepherd's cabbage, it has the title of the first fresh spring and the king of wild vegetables, this delicious must be blanched before eating Fuhong, not only will not affect its freshness, but also more delicious. Because shepherd's cabbage contains oxalic acid bonds and a slight bitter taste, it will be relieved after blanching, otherwise it will affect the taste and health.

2. Bamboo shoots. Spring is also the season to eat bamboo shoots, like bamboo shoots and asparagus before eating, they must be blanched first, because bamboo shoots contain a lot of oxalic acid, which is also the source of bitterness, blanching can decompose oxalic acid, making the taste more tender and delicious.

3. Vegetables that are not easy to clean.

For example, broccoli, cauliflower, fresh shiitake mushrooms, broccoli and cauliflower are relatively hard, not easy to fry the manuscript hall ants, plus their dense structure, easy to residue pesticides, dust and other dirty things, then blanching can solve these problems, eat at ease, fried is more flavorful, easy to cook.

4. Vegetables with high oxalic acid content.

Spinach and amaranth, these two vegetables contain a lot of oxalic acid, which will be more nutritious after blanching, because oxalic acid is easily soluble in water, so calcium oxalate will not be formed.

5. Nitrite-containing vegetables.

Toon is the representative, because of the nutritious taste and fragrant popularity, it is said that the spring is not complete if you don't eat toon, and the scrambled eggs made with it are called a fragrant. Toon not only contains nitrite but also oxalic acid, which will affect the health of the body, before eating it is simply a water, after all, eating is healthy and not just eating its fragrance.

Beans, broccoli, daylily, toon, spinach. Beans: Beans themselves are highly toxic vegetables, hemogloglutinins and saponins in beans, these two toxins can be decomposed at high temperatures, and then eating will not cause harm to the human body.

Broccoli: Broccoli may have pesticide residues in the process from planting to harvesting, and if it is not blanched and cleaned, it will cause great harm to the human body. <

Beans, broccoli, daylily, toon, spinach. Beans: Beans themselves are highly toxic vegetables, and the hemocytolglutinins and saponins in beans can be decomposed at high temperatures, and then they will not cause harm to the human body.

Broccoli: Broccoli may have pesticide residues in the process from planting to harvesting, and if it is not blanched and cleaned, it will cause great harm to the human body.

Daylily: Daylily contains a substance called "colchicine", which can be used as a travel medicine, but once it is not used properly, it may become a deadly poison, so daylily should also be blanched before eating.

Toon: Before eating toon, you should also blanch the toon, on the one hand, it can make the toon more tender and flavorful, and on the other hand, it can remove the nitrate in the toon. Nitrate is converted into nitrite, which can bind to human proteins and cause methemoglobinosis, which can be life-threatening in severe cases.

Spinach: Spinach is also rich in iron and calcium, which can be called a veritable health dish. But it should also be noted that spinach also contains too much oxalic acid, taking too much oxalic acid will cause disorders of human digestive function, and will also hinder the absorption of calcium.

These six vegetables must be blanched: broccoli, spinach, daylily, toon, cauliflower, green beans.

Broccoli

Broccoli is very nutritious, especially in recent years, it has become one of the common ingredients on our table. However, due to its compact fruit, broccoli is easy to contain a large amount of pesticide residues and bacteria, and if it is not blanched, the bacteria and pesticide residues in it cannot be removed cleanly.

Therefore, we must go through the step of blanching before eating broccoli, which can effectively remove pesticide residues and bacteria.

Spinach

In the countryside, my mother will always grow some small vegetables in the small yard of my hometown, and the most common one is spinach. But every time I make spinach, I will pass the water, and then I slowly learned that spinach contains a lot of calcium oxalate, so you must blanch it before eating.

Daylily

Daylily is also called Prunemin needle on our side, and we often use daylily to make soup or cold vegetables. Daylily contains colchicine, which has a certain toxicity, so we must blanch it, which can effectively remove toxins and make it more healthy and delicious.

Toon

Every year's spring cauliflower, there will be a handful of small toon in the vegetable market, this is toon buds, very fresh and delicious, the most commonly eaten in its Yunkai branch is toon scrambled eggs, or toon mixed with tofu. However, toons contain toon nitrate and nitrite, so we must blanch them, which can effectively remove these harmful substances and make it healthier to eat.

Cauliflower

Cauliflower is easy to transport and is not easily damaged, and it is now the most common ingredient on our tables, but cauliflower and broccoli are very similar in shape, so they are also prone to contain insect eggs and pesticide residues, so it must also be blanched.

Green beans

Green beans are also called kidney beans in some places, and green beans contain glycosides and trypsin inhibitors, which are both toxic, so green beans must be blanched and cooked, so that stir-fried vegetables are easy to cook.

Six vegetables must be blanched: bamboo shoots, spinach, daylily, toon, lentils, broccoli.

Many people will ignore this step when cooking, only know that before cooking meat dishes, to blanch meat, in order to remove the blood and fishy smell of meat, as everyone knows, from a health point of view, many vegetables also need to go through this procedure, vegetables before cooking, the benefits are too many!

This is a very important step, not only to remove the earthy smell, but also to shorten the cooking time, effectively remove pesticide residues, oxalic acid and other harmful substances, eat clean and hygienic vegetables, in order to eat healthy, not to eat bad stomach. Therefore, before stir-frying, even if you are lazy, you can't omit it.

When cooking food, a key step is to blanch first, which can remove oxalic acid, nitrite, toxins, pesticide residues, etc., so which vegetables need to be blanched? Let's take a look.

1. Toon. The nitrite content of newly picked toon leaves is relatively small, once overnight, stored for three to five days, the nitrite content will reach the highest, and the combination and metabolism of nitrite and protein are easy to produce carcinogens, and long-term consumption will be detrimental to health.

Therefore, it is best to blanch the toon before eating it to remove the nitrite.

2. Spinach. Spinach must be blanched, spinach contains oxalic acid that the human body can not absorb, only through blanching to remove, the nutrition of blanched spinach is easier for the human body to absorb, the taste is better, verdant and dripping.

In addition, in addition to spinach, there are also amaranth, purslane, fresh bamboo shoots, bitter gourd, callus white, etc., which contain oxalic acid, and should be blanched before eating.

3. Broccoli.

Broccoli is mainly worried about pesticide residues and microorganisms, broccoli has a relatively compact flower center, which is not easy to clean, and blanching can remove pesticide residues.

Blanch the broccoli with a little salt so that it looks better in color.

4. Daylily.

Fresh daylily contains a large amount of colchicine, and colchicine itself is not toxic, but after entering the human body and being oxidized, it will produce toxic colchicine.

However, because colchicine is soluble in water, whether it is fresh daylily or dried daylily, it must be blanched.

5. Capsule. Capsule's cabbage not only contains oxalic acid, but also contains a large amount of nitrite.

Nitrite oxidizes normal hemoglobin in the body to methemoglobin and prevents oxyhemoglobin from releasing oxygen.

If the body ingests too much nitrite, it can cause the body to lack oxygen, leading to poisoning.

Therefore, the shepherd's cabbage needs to be blanched with water before eating, and do not eat overnight dishes.

6. Pods.

Pods mainly contain saponins and phytocoagulin, these two toxins can be destroyed by long-term heating, in the consumption of some pod ingredients, such as string beans, snow peas, beans, lentils, etc., must be blanched first, and then fried.