Spinach egg soup, does spinach need to be blanched before boiling it?

Normally, it is necessary, but I think it is important to cook according to personal habits and your own taste. Because our Chinese food culture is broad and profound, maybe you just change a little link, which will make a big difference in the taste of this dish. Spinach egg soup is a very common dish that is basically made by every household.

Don't look at it with only two ingredients, it sounds very simple, but in fact, this dish, it can also evolve into several categories, maybe you change the ingredients a little, then it will become a different flavor. <>

Although the raw materials of spinach and egg soup are very simple, but the two are matched together, it is also very nutritious, although its raw materials are only spinach and eggs, but it actually has the effect of hemostasis, for people with blood synthesis disorders or bleeding tendencies often eat, this dish has a certain effect. Because everyone knows spinach, he is a very good vegetable, so what about the current health experts, it is also recommended that we eat more often, this green vegetable, especially for spinach, a very nutritious vegetable. <>

Spinach has the value of promoting human metabolism, cleansing, anti-aging, promoting growth and enhancing disease resistance. And it is very suitable for the elderly, or some patients to eat, because its nutritional content is relatively high, and the method is very simple, so it is very popular with the public. In the Internet age, computer workers and those who love beauty often eat spinach.

Like eggs, people in our real life have gradually become inseparable from it, because it is not only cheap and tastes very good, but also very nutritious and can supplement our body's protein, so the combination of these two ingredients is simply perfect, and the taste is also very good. And spinach also has a very good thing about it is that it is very adaptable to the soil, and even all over the world, so it is very easy to grow.

Spinach egg soup, spinach does not need to be blanched. Because blanched spinach may have nutrient loss. Therefore, it is possible to clean the spinach directly and make soup, and relatively speaking, this greatly retains it, and the nutritional value of the spinach itself is also very good.

No. Because doing so will remove a lot of nutrients from the spinach, and the edible value will be greatly reduced, so it should be cooked together.

Need. Spinach contains a lot of oxalic acid, and direct cooking will cause a large amount of oxalic acid to enter the dish and then enter the human body, causing harm, so it is recommended to blanch it.

Spinach needs to be blanched in water, because of this practice. It can make its color more bright, it is very much practice, and it is super delicious.

The spinach in the spinach soup needs to be blanched.

Spinach contains a lot of oxalic acid, and excessive consumption of oxalic acid will affect the absorption of calcium ions and protein and other nutrients in the body, so it is generally recommended to blanch the water before eating spinach. Oxalic acid is easily soluble in water, so blanched spinach will be more nutritious and healthy to eat.

Spinach stems and leaves are soft and smooth, delicious and fresh, rich in vitamin C, carotene, protein, and minerals such as iron, calcium, and phosphorus. In addition to eating fresh vegetables, it can also be dehydrated and dried and quick-frozen.

Blanching is required. Spinach contains oxalic acid, so it needs to go through the step of blanching before making it, and after the blanching is completed, you need to squeeze out the water in the spinach by hand. In addition, it does not take too long to blanch the water, about 3 minutes, if it is too long, the spinach leaves will turn into puree and lose their taste.

Spinach and potato soup method: Wash the spinach and cut it into sections, blanch it, and cut the potatoes into small strips. When the oil is hot, add chopped green onion and stir-fry until fragrant.

Pour in the potato strips and stir-fry. Add an appropriate amount of Sichuan pepper powder and soy sauce and stir well. Pour in an appropriate amount of water, cover, bring to a boil over high heat and turn to medium-low heat.

Once the potatoes are cooked, add the spinach. Sprinkle with an appropriate amount of salt and MSG and remove from the pan.

Spinach and tofu soup method: Clean the spinach and cut it into sections. Cut the tofu into cubes and soak in hot water with an appropriate amount of salt.

Cut the shallots into small pieces. Add an appropriate amount of water to a pot and bring to a boil. Add tofu and cook for about 3 minutes.

While cooking the tofu, add an appropriate amount of water to a boil, and add an appropriate amount of salt. Blanch the spinach. After the spinach changes color, pick it up and put it in the pot of tofu, add an appropriate amount of salt, sesame oil, and a little light soy sauce.

Spinach pork liver soup method: Wash the pork liver, cut it into thin slices and soak it in water for more than 30 minutes. Change the water and wash it several times in the middle of the process.

to remove toxins. Add an appropriate amount of water, oil and salt to the pot, boil, wash the spinach and put it in the water to blanch and change color, and pick it up. Mix the soaked pork liver with raw starch, light soy sauce, and shredded ginger oil.

Blanched spinach cut into sections. Put the ginger slices in a pot of boiling water and bring the spinach to a boil. Add the seasoned pork liver and bring to a boil over high heat.

Reduce the heat to medium and cook for a few minutes, seasoning and removing from the pan.

Spinach and mutton soup method: take a small piece of cooked lamb face meat and cut it into meat slices; Prepare a small piece of sheep blood, blanch the sheep blood and put it in a basin for later use; Wash the spinach and cut into large pieces; Put water in the wok, and put in cold water for the lamb face; The mutton face meat should be boiled in the pot for about ten minutes, boiled until the soup becomes milky white, and an appropriate amount of mutton blood is added to boil; After boiling, add the sliced spinach and cook together; Cook until the spinach is broken, and put an appropriate amount of salt to taste; Finally, add an appropriate amount of white pepper to taste.

Spinach needs to be blanched and cannot be cooked directly. Here's why:

1. 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.

2. When cooking spinach, it is best to blanch it 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, which can reduce the destructive effect of oxalic acid to a certain extent.

3. In addition, it should be noted that when taking calcium tablets, it is best to eat less or no spinach. Spinach contains lead Kaishen has 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.

The role of eating spinach:

1. Intestinal defecation, prevention and treatment of hemorrhoids.

Pineapple coarse vegetables contain a large amount of plant crude fiber, which has the effect of promoting intestinal peristalsis, facilitating bowel movements, and can promote pancreatic secretion and help digestion. It has the best effect on hemorrhoids, chronic pancreatitis, constipation, anal fissure and other diseases.

2. Promote growth and development, enhance disease resistance.

The carotene contained in spinach is converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children.

3. Ensure nutrition and improve health.

Spinach is rich in carotene, vitamin C, calcium, phosphorus, and a certain amount of iron, vitamin E, rue II, coenzyme Q10 and other beneficial components, which can provide a variety of nutrients to the human body; The iron it contains has a good auxiliary effect on iron deficiency anemia.

4. Promote human metabolism and delay aging.

Spinach contains fluorine-raw cicol, 6-hydroxymethylpterodione and trace elements, which can promote human metabolism and improve physical health. Eating a lot of spinach, Huai Jing can reduce the risk of stroke.

5. Clean**, anti-aging.

Spinach extract has the effect of promoting the proliferation of cultured cells, which is both anti-aging and enhances youthful vitality. Chinese folk mash spinach to extract juice, wash your face several times a week, and use it continuously for a period of time, which can clean pores, reduce wrinkles and pigment spots, and maintain smooth and clean.

6. Blood replenishment. The protein quality of spinach is higher than that of other vegetables, and it contains quite a lot of chlorophyll, especially vitamin K, which is the highest among leafy vegetables (mostly contained in the roots), and can be used as an auxiliary for nosebleeds and intestinal bleeding**. The principle of spinach blood nourishment is related to its rich carotenoids and ascorbic acid, both of which play an important role in health and blood nourishment.

It is best to blanch spinach before eating, because high oxalic acid is not good for the body.

Blanching is required. Spinach is a member of the leafy green vegetable family that is rich in nutrients (rich in folic acid, vitamin C, vitamin K, lutein, antioxidants, dietary fiber, etc.), has a good taste, and is very cheap in supermarkets all year round. Although spinach has so many benefits, because it contains more oxalic acid, if you don't blanch it directly without boiling water, oxalic acid will make your teeth feel astringent and affect the taste.

In addition, oxalic acid will also combine with calcium in food to form calcium oxalate, which affects calcium absorption. If the spinach is blanched in boiling water, the oxalic acid in the spinach is reduced by 10%.

Seventy or eighty, and the oxalic acid content of other vegetables is about the same, becoming a nutritious and delicious green leafy vegetable.

Spinach, also known as pineapple, red root green, Persian grass, parrot green, is an annual or biennial herbaceous plant. Native to Iran, it was cultivated 2,000 years ago, and spinach was cultivated in China during the Tang Dynasty. The taproot of spinach is well developed, rosette-shaped, dark green, fleshy and red, sweet and edible.

The stems and leaves of spinach are soft and tender, delicious and fresh, and rich in nutrients.

Be sure to blanch spinach before eating it. 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 will be destroyed and released.

The purpose of blanching spinach is to destroy the oxalic acid it contains (when the spinach is not blanched, the taste is astringent, and the astringency is caused by oxalic acid), the second can also remove the germs and harmful substances carried on the surface of the spinach, and the third can also avoid a large amount of soup caused by direct cooking. If spinach is stir-fried with tofu, it must be blanched because oxalic acid combines with the calcium in the tofu to form calcium oxalate, which is not easily digestible.

When blanching spinach, pay attention: the rhizomes and leaves of spinach should be blanched separately, put the stems first, and the water will open the leaves, it only takes 30 seconds. Adding some oil and salt when blanching can reduce the loss of nutrients and make the spinach green.

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

The oxalic acid and calcium salt contained in spinach can be combined to form calcium oxalate crystals, which makes the urine color of nephritis patients cloudy, and the casts and salt crystals increase, so nephritis and kidney stones are not suitable for eating. If you are taking calcium tablets, it is best to eat less or no spinach. It is best not to eat spinach in children with diarrhea.

Yes, spinach because it contains oxalic acid, and oxalic acid will combine with free calcium ions in the body to form calcium oxalate crystals, and the purpose of blanching is to remove oxalic acid, which is harmful to the human body.

When boiling spinach soup, you don't need to blanch spinach in advance, because spinach is a relatively well-cooked vegetable, if you blanch it in advance, and then cook spinach soup, spinach will be too rotten.

When boiling spinach soup, you don't need to blanch the spinach first, too much blanching of spinach will lose moisture, resulting in nutrient loss and no taste, so just cook the soup directly.

Yes, spinach does not need to be blanched, and it can be boiled and drunk directly after cleaning, as follows:

Ingredients: 100 grams of pork liver, 100 grams of spinach, 1 teaspoon of salt.

1. First slice the pork liver, as shown in the figure below

2. Add 1 bowl of water to the pot, boil the water and put the pork liver to cook for 3 minutes, as shown in the figure below

3. Put in the washed spinach, as shown in the picture below

4. Then add salt, as shown in the figure below

5. Turn off the heat after that, as shown in the figure below

6. Finally, take out of the pot and put it in a bowl to eat, as shown in the figure below

When making spinach soup, if you boil the spinach directly and drink it with the soup, it is equivalent to not reducing the intake of oxalic acid, which 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.

However, for people with normal digestion and good health, the absorption rate of oxalic acid in the intestine is not high, and a small amount of oxalic acid generally has little effect after being absorbed.

Spinach is rich in oxalic acid, which is easy to combine with metal ions such as calcium to form insoluble substances, which makes the taste bad and also affects the absorption of minerals.

Some people say that spinach should not be eaten with calcium-rich things such as tofu, which affects calcium absorption. However, if it is not allowed to bind to the calcium in tofu, can it be allowed to bind to the calcium in our body? Wouldn't that be more calcium-deficient? It can also easily lead to stones.

Actually, oxalic acid is soluble in water. Therefore, when making spinach, be sure to simmer it in water first, discard the water, and then cook it, which is both delicious and healthy. Spinach needs to be oily to be slippery.

After pouring into the pot, knock a raw egg on top and immediately mix the egg and spinach with chopsticks. Blanch the eggs in the hot soup and spinach, so that the boiled spinach will not be very astringent (the eggs add a smoothness).

Spinach astringency method.

Spinach is highly nutritious, but has an astringent taste. Be sure not to put MSG in stir-fried spinach, otherwise it will be astringent. Blanch in boiling water for half a minute, immediately put it in cold water, scoop it up and fry it again, which can not only remove oxalic acid that affects the absorption of nutrients by the human body, but also remove the astringency.

How to fry spinach so that it is not astringent.

Many people like to eat spinach, especially in winter, and green spinach is more favored by people. But the average person fried spinach has an astringent taste in the mouth. This is because spinach contains oxalic acid.

But if you add a little white wine when stir-frying spinach, then the stir-fried spinach not only has no astringent taste, but also has a refreshing fragrance. So what is the reason? We know that the main ingredient of liquor is ethanol, and the oxalic acid in spinach reacts with the ethanol in the wine to form esters, which have a flavor.