What are some vegetables that taste good when blanched?

Cruciferous vegetables.

Cruciferous vegetables such as broccoli and cauliflower, which are rich in nutrients, taste better when blanched, and the rich fiber in them is also easier to digest.

Mustard vegetables.

For example, kohlrabi, etc., they contain a substance called glucosinolated, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption.

Purslane and other items need to be blanched to thoroughly remove dust and small insects to prevent allergies.

Vegetables that contain more oxalic acid.

Such as spinach, bamboo shoots, callus white, etc., oxalic acid will combine with calcium in the intestine to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium. Be sure to blanch it with boiling water before cold dressing to remove most of the oxalic acid.

In addition, lettuce, water chestnuts and other lettuce are also best peeled, washed, and blanched with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.

Pea tips. In "Vegetables that are delicious when scalded in water", some netizens said that pea tips must have a name.

Article**1 Pea tip is a kind of seedling vegetable, also known as "dragon mustard", which is actually the young stems and leaves and tender shoots of vegetable peas. This vegetable is very popular in the south, especially in the Jiangnan region. After the pea sprouts are scalded, they taste fragrant and tender.

Lettuce. As one of the "vegetables that taste good when blanched", lettuce is also quite popular. Lettuce is the common name of leaf lettuce, also known as goose cabbage, mark vegetables, and lettuce vegetables.

Since it is called "lettuce", raw food is naturally no problem, and the taste is crisp and tender; If you eat it after scalding, it can highlight the slightly sweet taste.

Article**2Although lettuce has been cultivated in China for a long time, it is actually an "imported product". It is native to the Mediterranean coast of Europe and was domesticated from wild species. It was first eaten by the ancient Greeks and Romans, and now it is on the table of the world.

Spinach. As a common vegetable, spinach has also conquered many netizens with its sweet taste after blanching, such as nut spinach is a must-order dish for many people.

Article**3 Spinach is also known as red root cabbage and parrot cabbage, and was once called "Persian grass" in history, because its source can be traced back to Persia (now Iran) in western Asia 2,000 years ago, and through North Africa, it was transmitted by the Moors to Spain and other countries in Western Europe. It is rumored that spinach seeds were introduced to China from Nepal as a tribute during the reign of Emperor Taizong of the Tang Dynasty, which shows that it was once a precious vegetable.

Broccoli. Vegetables that are often eaten after scalding, broccoli also has a place. This vegetable is native to Italy and is also called broccoli, which belongs to the varieties of cabbage. Hypertrophic flower bulbs are formed at the top of the main stem, and small flower bulbs are dense on the surface.

Article**4 After the broccoli is scalded in water, it is crisp and refreshing to bite. Some netizens said** It all depends on it, it is delicious to sprinkle a little salt over the water, and some people like to eat it with oyster sauce, garlic paste and other cold salads.

Coriander. Netizens who nominate coriander to be hot and delicious may be "sprayed" out of the sky by netizens who hate coriander. Coriander is really too controversial, it can be described as "his arsenic, my honey".

Article**5 Coriander is also called coriander, coriander, coriander, there are many nicknames, and the taste is also very special. In the past, coriander was often used as an adjunct to enhance the flavor in cooking, but now more and more people who love to eat coriander eat it directly as a vegetable.

Broccoli, asparagus, okra, snow peas, baby cabbage, various green leafy vegetables, enoki mushrooms, as well as shiitake mushrooms, thousand-page tofu, tomatoes (friends say that tomatoes are added inside, the soup is sour and sour, it is simply delicious), baby cabbage, lotus root ......

It is delicious after scalding in water, and you can eat it after scalding.

What are the vegetables? I think so vegetable.

There are still quite a few of them, which can usually be eaten raw.

Lettuce, for example, bok choy.

Chrysanthemum and so on, these vegetables are OK.

Slightly blanched and ready to eat.

nutritional value, but retains a lot.

It usually doesn't affect what tastes better when eaten raw.

Vegetables that are good to eat after being scalded in water include fungus and cabbage. Cabbage is rich in a lot of vitamins, and the water content of cabbage is very high, and it is relatively sweet to eat, while Moore is very good both in taste and in its effect. The fungus has a strong adsorption effect, which can adsorb excess impurities in the body.

It's good to be scalded in water, and the vegetables you eat, I personally think that the first thing is rape, which tastes relatively more delicious, and enoki mushrooms are also more delicious after being scalded in water.

Vegetables that are good to eat after being scalded in water include toon, bamboo shoots, spinach, etc., which are vegetables that are scalded in water, delicious in the future, and can remove harmful substances in them.

Vegetables that are delicious after blanching are mainly fresh green leafy vegetables, such as lettuce, chrysanthemum, spinach, rape, coriander, etc., and you can also choose tender cabbage core, which is also delicious in the past.

Vegetables that are delicious after scalding water, such as spinach, bamboo shoots, callus white, etc., oxalic acid will combine with calcium in the intestine to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium. Be sure to blanch it with boiling water before cold dressing to remove most of the oxalic acid.

The vegetables that have been scalded in the water can be eaten are a lot of what can be eaten in the dormitory, such as tomatoes and cucumbers. Lettuce. Wait, these don't know the properties of the fruit. Stir-fry the water and eat it directly.

The delicious vegetables that have been scalded in water are lettuce, baby cabbage, broccoli, coriander, daylily, white radish, these vegetables can be eaten by boiling in water, and they are even more delicious when mixed cold, fresh and delicious.

What are some vegetables that taste good when blanched? Such as broccoli, cauliflower, etc., these nutritious vegetables taste better after blanching, and the rich fiber in them is also easier to digest, and the lettuce blanched with boiling water is more delicious and sweet. Okra is crisp and juicy, smooth but not greasy, and the fragrance is also very unique.

At the same time, okra also contains a variety of proteins and fats

There are many vegetables that are delicious when blanched, and lettuce is very nutritious and has a unique flavor. The characteristics of natural wild and green organic are deeply loved by many people, and the lettuce blanched in boiling water is even more delicious and sweet. Okra is crisp and juicy, smooth but not greasy, and the fragrance is also very unique.

At the same time, okra also contains a variety of proteins and fats, after boiling water, take it out and add some pepper or light soy sauce to eat, it is so delicious that it is simply not good.

Okra, baby cabbage, broccoli, folded ear root, loofah, green shoots.

I know that the delicious vegetables that have been scalded in water include lettuce, baby cabbage, broccoli, coriander, daylily, and white radish.

What are the vegetables that have been scalded in water, such as lettuce, cabbage, rape, coriander, kohlrabi, lotus root, shiitake mushrooms, oyster mushrooms, enoki mushrooms, and so on.

There are many vegetables that are delicious after scalding with water, such as lettuce. Broccoli. Okra and so on, these water can be eaten after scalding it.

Vegetables can generally be eaten after blanching water, which can not only kill bacteria, but also keep the vitamins and nutrients of vegetables from being lost, such as spinach. Cauliflower. Rapeseed. Chinese cabbage. These dishes can be eaten as soon as they are scalded. Very healthy.

Vegetables that are delicious after blanching generally include lettuce, baby greens, etc. Put a little chili, sesame oil, vinegar and the like, and you can eat it directly.

Vegetables that have been scalded in hot water can be eaten, and there are many kinds of such as them. Coriander. Daylily. And vegetables such as tomatoes can be scalded with boiling water, which can be eaten, and the nutritional value of these vegetables is very high, and eating more vegetables is very good for health.

Vegetables that are delicious after blanching are rape, spinach, broccoli, baby cabbage, etc., which can be eaten cold after blanching. It's simple and nutritious.

Broccoli, asparagus, okra (I heard that it is delicious with mustard), baby cabbage, lettuce, choy sum, these vegetables are blanched and then added with some soy sauce, sesame oil is very delicious, and it is also convenient.

Spinach. Spinach is a very nutritious vegetable, and spinach is rich in vitamins are also very much, often eating spinach can also play a role in clearing the intestines, and spinach is also a very suitable for boiling, there are a lot of ** recipes for green vegetables are also boiled spinach, and don't think that spinach is not delicious after boiling, in fact, no matter what kind of vegetable, after boiling, it can also greatly retain the original taste of greens, and spinach also has a hint of sweet taste after boiling in water, It tastes very refreshing.

Broccoli. We all know that the fiber of broccoli is very high, and the nutritional value is also very much, I believe that there are many people who usually eat broccoli when the longest way to eat is to boil it with water, and broccoli is also very healthy after boiling, there are many people who will often eat boiled broccoli when **, boiled broccoli is also a good way to promote intestinal digestion.

Lettuce. We all know that lettuce can be eaten raw, and after lettuce is boiled, its nutritional value is also very high, and after boiling, some simple seasonings are added to make the taste of lettuce more delicious. And when many people eat lettuce, if it is not eaten raw, it must be eaten after boiling, because if it is fried lettuce, its taste is really ordinary, and it is better to eat it raw and boiled.

Okra. There is also a very popular green vegetable, and that is okra. The nutritional value of okra is very high, there are many people who will choose to eat okra when they are **, and the most basic method of okra is boiled, and then add some seasonings after boiling okra, the taste of cold mix is very good, and about the taste of okra, he does not seem to be suitable for other cooking methods, so it is the best way to boil okra to eat.

Baby cabbage. In fact, baby cabbage is also a kind of cabbage, but compared with cabbage, the taste of baby cabbage is more tender, and now there are many people who often eat baby cabbage in winter, especially when eating hot pot, it can be said that baby cabbage is also essential, and the taste of baby cabbage is also very sweet, it tastes very good, no matter how you do it, it is very delicious, but if you want to **, then boil some baby cabbage in water, which can scrape the fat well.

1.Broccoli.

To tear the broccoli into small florets, it is better to peel off the skin from the stem. Sprinkle a pinch of salt when it is hot, and grunt.

But broccoli is different from leafy greens. It is overscalded and becomes sparse, and the flower buds are finely crushed into a pot, which makes me feel cumbersome when I look at it.

2.Asparagus.

The old man with asparagus must go clean.

3.Okra.

You need to add light soy sauce to bring out that fragrance, and the salt is too bland.

4.Snow peas.

5.Baby cabbage (baby cabbage), baby cabbage refers to pocket Chinese cabbage. This guy's more formal name is Hug Zi Keke.

Mustard is a type of mustard with stems, and the taste is much softer than that of mustard stems.

Artemisia chrysanthemum (a fragrant and refreshing plant peculiar to the Asteraceae family).

Goji sprouts. 8.Spinach.

Chicken hairy vegetables. Sativa heads.

Maran head. 12.Bracken heads.

Pea heads. 14.Dandelion.

15.Portulaca oleracea.

Water celery. Momordica charantia. Watermelon rind. 19.Enoki mushrooms.

There are still a lot of vegetables that can be eaten under boiling water, such as lettuce, oily lettuce, spinach, cabbage, etc., and the nutrients are retained to the greatest extent.

In fact, to tell the truth, a lot of vegetables like lettuce start to scald your feet, or you can eat raw, but what, like some vegetables, you can eat them after scalding, well, like small cabbage, those can be scalded, you can eat, but what, cabbage, you must be blanched to eat, because he seems to eat, it seems that if you have a friend in the body, it is not very delicious, and the vegetables must also pay attention to what dishes, and then come to scald, and then eat, and then the time should be mastered?

These vegetables must be blanched before they can be eaten.

Such as callus, bamboo shoots, spinach, water spinach, amaranth, celery, etc.!

Cold bitter gourd. Ginger cowpeaFlavor cabbage sum.

Chilled silver sprouts. Chilled golden needles. Mushroom skin jelly.

White meat with garlic paste. Shredded lettuce. Kelp.

Cucumbers, carrots. Agaric. edible mushrooms.

White radish, tomato, cucumber, bell pepper, Chinese cabbage heart, vermicelli. Soybean. Bamboo shoots, onions, callus white.

Even lotus root chips. Peanut kernels. Cabbage, eggplant, cauliflower.

Onions, celery. Spinach, amaranth, water spinach, bamboo shoots, onions, and callus are all vegetables that contain more oxalic acid, which will combine with calcium in the intestine to form insoluble calcium oxalate, interfering with the body's absorption of calcium. Therefore, these vegetables must be blanched in boiling water before cold dressing to remove most of the oxalic acid.

In fact, most of the vegetables can be blanched and eaten.

For example, spinach and lettuce are blanched with water to disinfect and to remove a substance from the vegetables.