The importance of vegetables in daily meals, which vegetables need to be blanched before cooking?

Spinach, amaranth, water spinach, bamboo shoots, onions, calluses, toons, broccoli, leeks, celery, bok choy, rape, cauliflower, etcVegetablesBlanch it with boiling water before cold dressing or eating to remove most of the oxalic acid contained in it, which can prevent oxalic acid from interfering with the body's absorption of calcium. The general population should also pay attention to the problem of calcium oxalate causing stones, but it does not have to be excessive, just blanch Su vegetables with high oxalic acid content. Su vegetables with relatively high oxalic acid content mainly include:

Spinach, callus, amaranth, bamboo shoots, beets, celery, coriander, beans, cabbage, and more.

There are many vegetables that need to be blanched before cooking in life, common ones are spinach, broccoli, lettuce, bamboo shoots, beans, potatoes, bean sprouts, etc., today I just made the home-cooked hot and sour potato shreds, which are blanched first and then cooked, the shredded potatoes made are crisp and refreshing, especially delicious, cleaned first, many vegetables need to be blanched before they can be cooked, let's say, several home-cooked vegetables, such as spinach, amaranth, broccoli, cauliflower and other vegetables with high oxalic acid content. These are too much oxalic acid will affect the human body, and it is necessary to blanch it in boiling water to remove oxalic acid, so that it is safe and healthy to eat.

Vegetables are a general term for a variety of edible green plants. China is the country with the largest variety of vegetables and the largest consumption of vegetables in the world. Fresh vegetables are rich in vitamins, minerals, plant fiber, chlorophyll and other nutrients.

Therefore, vegetables are an indispensable food in people's lives. Broccoli, we have cyan and white here, this vegetable is very difficult to clean, it is difficult to clean all corners, blanching will clean this vegetable.

Spinach is a vegetable that is often eaten in life and has great nutritional value. Spinach is high in oxalic acid, which will affect calcium absorption if not blanched. Therefore, it is recommended to wash the spinach well and blanch it before stir-frying, so as to remove the oxalic acid content well.

I think vegetables are very important in daily diet, some vegetables need to be blanched before cooking, such as cauliflower, broccoli, beans and other vegetables need to be blanched before other operations, because in this way we can clean up the pesticides and other pests remaining inside the vegetables in time, so that our health can be better protected.

Celery, beans, garlic, cauliflower, toon sprouts, spring bamboo shoots These are all things that must be done so that they are easier to make.

Carrots, rape, cassava, beans, daylily, because they may have some toxins, and if they are not processed first, it is likely that they will be difficult to cook when fried.

For example, some toon sprouts, green beans, spring bamboo shoots, daylily, cauliflower, and wild vegetables need to be blanched first, so that the taste will be better.

As the living conditions become better and better, people's regulations on the taste of ingredients are getting higher and higher, and everyone is used to eating all kinds of delicious food in restaurants, so many people only study how to make ingredients more delicious when cooking at home. Vegetables are indispensable for every family to eat, and vegetables contain a lot of vitamins, which can not only supplement the body's vitamins, but also moderately adjust the chemical fiber composition in the intestines and stomach. But many people like to blanch vegetables first when making vegetables, and many people don't understand why blanch vegetables?

In fact, blanching vegetables has a deep meaning.

1. Why blanch vegetables?

There are many reasons for blanching vegetables, the approximate reason is divided into two aspects, in fact, many people feel that vegetables need to suffer from environmental pollution in the process of growth, although the surface of vegetables is washed very clean, but there will still be some germs, so blanching vegetables in boiling water can play a role in disinfection and sterilization, eating is more assured, and it will be good for health. The second is that due to the variety of types of vegetables on the market, some vegetables will have a bitter taste when eaten, and the vegetables can save cooking time after blanching, improve the color of the food, and taste better.

2. What should I pay attention to when blanching vegetables?

When blanching vegetables, we must pay attention to the first complete cleaning and tidying of vegetables, when blanching, we must ensure that the water is boiled for a large fire and the water flow is enough, when blanching, you can put a little vegetable oil in the pot appropriately, which can prevent the loss of nutrients from vegetables, and when blanching vegetables, we must keep the blanching time, not for a long time, to prevent excessive nutrient loss, for broccoli and other green leafy vegetables after blanching the color is very easy to blacken, so after blanching, you need to soak directly in cold water.

3. Should all vegetables be blanched?

There are many people who don't like blanching when cooking, feeling that blanching will cause the loss of nutrients of vegetables, and feel that the original ecology is the best, but most vegetables do not need to be blanched, but some vegetables must be blanched. Because some vegetables have a small amount of endotoxin, blanching can remove this small amount of endotoxin, and the flavor will become stronger. If the broccoli beans are not cooked, they can easily be poisoned, so try to blanch them before stir-frying them to ensure that they are not poisonous.

From the above points, it can be seen that it is best to blanch vegetables before cooking, on the one hand, it can sterilize and disinfect, and on the other hand, it can make the taste better.

The purpose is to make the taste of vegetables better, and some vegetables will inevitably be contaminated during the growth process, so that the vegetables can be cleaner.

The purpose of vegetable blanching is to remove nitrite, oxalic acid, odors, etc., and can reduce pesticide residues.

Some people have to blanch coriander and other vegetables when making them, because vegetables are likely to be slightly polluted in the process of growth, although we clean the surface of vegetables very cleanly, in fact, there are still some bacteria, so we should blanch vegetables. Blanched vegetables play a role in disinfecting, so they will be safer to eat.

Since many vegetables are blanched before cooking, it is good for their physical and mental health. It can not only remove the residual problem of chemical fertilizers in vegetables and fruits, but also remove most of the harmful substances such as hydrochloric acid and nitrate. Vegetables and fruits with pesticide residues.

Vegetables and fruits such as cauliflower, broccoli, and beans, which are not easy to clean, carry many pesticide residues. After cleaning, you must take a small blister for about 15 minutes, and then change the boiling water to blanch it briefly to remove the pesticide residues in it. Vegetables and fruits contain more oxalic acid.

Such as broccoli, spring bamboo shoots, lettuce, etc., generally speaking, vegetables and fruits like this kind of bitter and astringent taste have more hydrochloric acid. Excessive intake of hydrochloric acid will harm the body's digestion and absorption of calcium, zinc and other minerals, and will continue to increase the risk of urinary stones. Scientific studies have shown that vegetables and fruits such as broccoli and camelina can remove 40% and 70% of hydrochloric acid by blanching them with boiling water.

The advantage of blanching is that in the case of preparing dishes, according to the way of applying water, the color of the dish can be more colorful, and the taste is very crisp.

Some dishes may have a bitter taste, which will be spicy, and according to the way of applying water, it can also have a certain sterilization and disinfection effect. Attention needs to be paid to blanching vegetables: add a little salt to the boiling water, then invest the funds in vegetables and fruits, and add some oil later.

Under the diffusion of salt, the melanin often contained in vegetables and fruits will be fully revealed, and the oil is often encapsulated around vegetables and fruits, which hinders the contact between water and vegetables and fruits to a certain extent, reduces the overflow of water-soluble nutrients, and can also reduce the chemical effect of gas, light source and temperature on vegetables and fruits.

so that it does not change color for a long time. Natural blanching spring water can also be put into cold water immediately, which can also prevent vegetables and fruits from yellowing. Vegetables will taste stronger after blanching, and the dietary fiber in them will be more easily absorbed by the body.

Excessive intake of hydrochloric acid will harm the absorption of calcium in the human body, and will continue to increase the risk of urinary stones, while boiling water to blanch vegetables and fruits can remove most of the hydrochloric acid in food.

Because the oxalic acid content of some vegetables is very high, these oxalic acids are very harmful to the body, the purpose is to evaporate these oxalic acids, and the vegetables can make the body better absorbed.

Because some ingredients are not blanched, there are some substances in them that the human body cannot digest well and are not easy to cook, so they need to be blanched in advance.

Because some vegetables may have a very strong fishy smell, this can avoid a bad taste. And it's enjoyable to eat.

1. Dark raw materials and light raw materials should be blanched separately. The raw materials used are colorless, dark and light. Therefore, it is not possible to put the pot in the pot or reverse the order of blanching at the same time, you should blanch the colorless ingredients first, then cook the dark ingredients, and then cook them with the light-colored ingredients after cooking, so that the raw materials can become light-colored.

2. The smell of raw materials is unpleasant, and the raw materials must be soaked separately from the odorless. If celery, mutton, and animal offal are blanched together with the general tasteless raw materials, the tasteless raw materials can also have a peculiar smell. Therefore, blanch alone.

If it is to shorten the time and save water, it can also be treated in the same pot, but it must be arranged in order. The odorless raw materials are blanched first, and then the raw meal is served.

3. According to the nature of the raw materials, the time of blanching should be properly grasped. Different raw materials have different shapes, sizes, thinness, and tenderness, and should be treated separately in the blanching time, such as leafy vegetables should not be too long; The large bamboo shoots and old bamboo shoots should be used for a longer time, otherwise they will not be astringent.

4. After blanching, the vegetable oxidase system can be destroyed to prevent further discoloration of vegetables and oxidation of vitamin C. At the same time, the protoplasm in the cell will coagulate and lose water, resulting in the separation of the plasma wall, and the permeability of the cell membrane will be further increased, making it easier for blanched vegetables to be cooked and flavorful, and condiments will also easily penetrate into the tissue cells.

5. Several raw materials with different properties can be adjusted to mature at the same time when heated. A dish of a variety of raw materials combined, a variety of raw materials required heating time is often different, if some heating time is very short can mature buds and heating a longer time to mature old raw materials in the same pot cooking, will inevitably form tender materials, the old materials have also been born, if you wait for some very short heating time can mature old raw materials, after the same pot is cooked, that is, mature materials. Blanch it with water first (with old ingredients) to make it evenly ripe.

6. After blanching, some raw materials can be easily peeled, shelled, and cut. For example, dried lotus seeds, taro, walnut kernels, chestnuts, yams, etc., blanch them in boiling water, peel them, and remove the shells easily.

Some of the vegetables we often eat need to be blanched, mainly some green vegetables containing oxalic acid need to be blanched, such as celery, spinach, rape, and a variety of green leafy greens are better after blanching.

Hello, because there are some vegetables, it will have some astringency, super water is to let it remove these astringency, and another is easier to cook can improve the taste, I hope my answer can help you.

Vegetable water can effectively remove harmful substances. For example, oxalic acid, nitrite, pesticide residues, etc.

It is also good for digestion, especially for foods with coarse fiber.

Many vegetables need to be blanched during the production process, I think blanching can boil some pesticide residues, can remove the earthy smell of individual vegetables, and can also make the color of vegetables more beautiful!

Blanching can reduce the time spent cooking and stir-frying, remove the peculiar smell of vegetables, residual pesticides, etc., and make the color of vegetables more vivid and make people more appetizing.

It can prevent the oxidation of vegetables, and can also remove pesticide residues on the surface, which can be safer, and can also remove some harmful components, and also help digestion.

It can remove the unpleasant smell, make the vegetables taste better, remove the color of the vegetables, remove pesticides, and prevent the loss of nutrients from the vegetables.

Blanching vegetables can make vegetables bright in color and more crisp and tender, and direct frying will lose their color, and blanching can also remove some bitterness.

Soluble dietary fiber is mainly found in walnuts, legumes, whole grains, potatoes, and most vegetables. Cereals and other plant-based foods often contain both of these dietary fibers. Prevent cancer.

Some experiments have shown that a high-fiber diet is a good way to prevent colon cancer. This is because insoluble dietary fiber absorbs harmful substances in the gut and intestines. Remove.

In addition, it is not broken down by intestinal microbes and may promote intestinal peristalsis, <>

For example: bamboo lead, pepper, cauliflower, peas, cauliflower, pear, wild cherry, purple onion, cowboy, carrot, beetroot, bitter green, apple, pomegranate, coconut, garlic, blueberry, chicory root, etc. In addition to these vegetables, there are konjac, soy products, dietary fiber, etc., which can promote gastrointestinal peristalsis, shorten stool crossing, increase bowel movements, reduce constipation and other intestinal diseases, and are rich in dietary fiber.

The first is the bamboo balls with coarse fiber, followed by sweet potatoes, celery, eggplant and burdock; In addition, green leafy vegetables such as spinach and carrots, legumes such as peas and lentils, and fruits such as apples, pears, and figs are also high in dietary fiber.

Dietary fiber can promote the growth of beneficial bacteria, inhibit the reproduction of harmful bacteria, and effectively maintain the normal function of the intestines. Reduces the digestibility of proteins; Dietary fiber helps keep the intestines open, which is a bit like traffic police in the intestines. However, in addition to helping the traffic police clean up the intestines, dietary fiber itself is also very nutritious, which is equivalent to cleaning the intestines.

Spinach is a plant with high nutritional value, the carotene content in spinach is much higher than other vegetables, and the ascorbic acid content is lower than that of peppers but higher than tomatoes. Therefore, no matter what vegetables should be eaten, they should be nutritionally balanced and good for the body.