What are some vegetables that must be blanched before cooking?

For some kitchen novices, before cooking, you need to understand the characteristics of vegetables in advance. Spinach should be blanched before cooking so that it can absorb more iron. If you don't blanch it, it will feel slightly bitter.

At the same time, the oxalic acid content in spinach is very rich, and after entering the human body, it is easy to form calcium oxalate. <>

Broccoli is a nutritious vegetable, and many fitness people like to eat broccoli. But this vegetable must be blanched before cooking, because broccoli will hide a lot of dust and insect eggs, if you only wash it with water, you can't wash it at all, so blanching is the best way. It can effectively prevent dust from entering the body and causing abdominal pain, because broccoli has a high nutritional value and is very suitable for the elderly and children with poor resistance, so it can be fried with meat when making broccoli.

In the spring, a lot of toons appear. The nutritional value of toon is very high, but it is also rising. When stir-frying toon, many people add eggs, or you can blanch the water and eat it with tofu.

Because toons contain a lot of nitrites, which can be converted into carcinogens under certain conditions, blanching is the best practice. For a better taste, it is best to boil the toon in water for a few minutes before eating it. For the sake of everyone's health, be sure to wash any food before eating.

Beans are a very common food that is loved by countless people. Many people like to add meat, potatoes, and so on when making beans. If the beans are not fried, they will be harmful to your health and will be very toxic.

Therefore, in order to solve this problem, many people will cook the beans for a few minutes before cooking, which can not only improve the taste of the beans, but also effectively avoid physical accidents. At the time of blanching. It can better remove dust and bacteria on the surface of the beans.

Toon, broccoli, spinach, lentils, daylily, and so on must be blanched when cooking.

Toon, broccoli, beans, green beans, spinach, purslane, these vegetables are all copied before cooking, and this kind of dish has toxins if it is not blanched.

Spinach, broccoli, toon, lentils, daylily, etc., these vegetables must be blanched because blanching can make the taste more delicious.

The first: broccoli.

Broccoli is very nutritious, especially in recent years, it has become one of the common ingredients on our table. However, broccoli is easy to contain a large amount of pesticide residues and bacteria due to its compact fruit, and if it is not blanched, the bacteria and pesticide residues in it can easily cause harm to our body. Therefore, we must go through the step of blanching before eating broccoli, which can effectively remove pesticide residues and bacteria.

The second type: green beans.

Green beans are also called kidney beans in some places, and green beans contain glycosides and trypsin inhibitors, which are both poisonous, and can easily cause food poisoning if they are not fried or pinched, so green beans must be blanched and cooked.

The third type: spinach.

In our rural areas, my mother will always grow some small greens in the small yard of my hometown, and the most common one is spinach. But every time my mother cooks spinach, she will pass through the water, and later Xiao Dong slowly learned that spinach contains a lot of calcium oxalate, which is easy to cause stones, so you must blanch it before eating.

Fourth: 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.

Dishes that must be blanched to eat are: daylily, celery vegetables, toon, broccoli, cauliflower, bamboo shoots, coconut white, etc.

Green leafy vegetables must be blanched for half a minute before eating, otherwise they will be yellow and wilted, like leftovers.

After blanching and then stir-frying, the leaves are verdant and delicious.

The cauliflower must also be blanched before stir-frying, otherwise it will be unpalatable.

There are roughly two ways to blanch water, cold water pot and boiling water pot, cold water pot is a large piece of meat, offal ingredients, blanching time is relatively long, generally to seven or eight mature, at least to be broken.

The boiling water pot is mainly used for the stems, leaves, flowers, etc. of vegetables, such as spinach, rape, broccoli, etc., which is small in size, high in chlorophyll content, and easier to mature.

Personally, I think that not only the five kinds of vegetables, but also the vast majority of vegetables are blanched before cooking. Because the vast majority of fruits and vegetables will be planted with a lot of drugs, these fruits and vegetables before eating, all are not good to peel, can be put in boiling water before laughing scald, boiling water soaking, will remove a lot of pesticide residues, even if can not be completely removed, it is better than not using boiling water to scald, at least the harm to the body will be smaller.

Daylily contains colchicine, a highly toxic substance, which is oxidized in human tissues after ingestion of colchicine, so it is best to blanch. Celery vegetables: Contains glucosinolates that can produce mustard oil after hydrolysis, which has the effect of promoting digestion and absorption.

Toon: Toon contains nitrates and nitrites, which may pose carcinogens in the body. Blanching the toon for about 1 minute can remove nitrite and nitrate above 2 3.

1. Cruciferous vegetables: such as broccoli, cauliflower, etc., these nutritious vegetables taste better after blanching, and the rich cellulose leaves are also easier to digest. In addition, there are many pesticide residues on broccoli, which will also cause damage to our figure temporarily.

If you blanch the water, you can completely wash off the pesticide residue, and it will be more convenient to stir-fry.

2. Toon: Toon contains more nitrates and nitrites, which may constitute carcinogens in the body. Blanching the toon with hot water for about 1 minute can remove more than 2 3 nitrites and nitrates. Therefore, it is best to blanch the toon before cooking.

3. Vegetables with high oxalic acid content: such as spinach, bamboo shoots, callus white, etc., generally speaking, vegetables like these slightly astringent contain more oxalic acid. Excessive intake of oxalic acid can affect the body's absorption of minerals such as calcium and zinc, and can also increase the risk of stones.

Studies have shown that vegetables such as spinach and amaranth can remove 40% to 70% of oxalic acid by simply blanching them in boiling water.

4. Daylily: Daylily contains colchicine, if the human body ingests colchicine, it will be oxidized in human tissues to produce colchicine. Colchicine is a highly toxic substance, so when eating daylily, it is best to blanch it.

5. Celery vegetables: such as 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.

6. Beans: Some places are called green beans, this kind of beans is best blanched, the purpose is: 1. Shorten the cooking time, and it is easier to cook when frying the beans; 2. Blanching can effectively remove the peculiar smell of the beans, and the fried beans will be more delicious; 3. After blanching, the color of the dish is more vivid and increases the appetite.

It is also worth mentioning that the beans must be fried before eating, because the beans contain saponins and beans, so no matter how you eat the beans, you must make the beans fully cooked, and then eat, don't risk your life for the sake of food. Therefore, if you fry the beans, it is best to blanch them, otherwise they will not be easy to cook.

Vegetables that contain high levels of oxalic acid are best blanched in boiling water to remove some of the oxalic acid. For example, spinach, amaranth, and so on.

Like spinach, like wild cabbage, hawthorn, sea pods, etc., they contain too many alkaloids

Vegetables that need to be blanched include broccoli, spinach, toon, green beans, coconut white, fresh bamboo shoots, kale, shiitake mushrooms, yams, garlic moss, kelp, fungus, among which shiitake mushrooms need to be blanched before eating, and all mushroom ingredients should be blanched first when cooking, this is because their growth environment is relatively dark and damp, and blanching with boiling water can remove the taste of the fungus and the dirt and impurities on the surface.

Now many seasonal vegetables in Zaozhou are on the market one after another, but some fresh vegetables will have some toxicity or harm, and you can't eat them indiscriminately when you eat them, but fortunately, after these vegetables are blanched, these poisons will basically be destroyed, so you don't have to worry too much.

Vegetables that need to be blanched include broccoli, spinach, toon, green beans, callus, fresh bamboo shoots, kale, shiitake mushrooms, yams, garlic moss, kelp, and fungus.

1. Broccoli

The flowers of broccoli are dense, directly exposed to the outside, easy to contact bacteria and dust, but washing under water can not remove the harmful substances of pesticides and rotten socks, so you must choose blanching, which is healthier to eat and more crisp in taste.

2. Shiitake mushrooms

Shiitake mushrooms need to be blanched before eating, and all mushroom ingredients should be blanched before cooking, because their growing environment is relatively dark and damp, blanching with boiling water can remove the taste of mushrooms, and can also remove dirt and impurities on the surface of shiitake mushrooms.

3. Garlic moss

Garlic moss needs to be blanched before eating, so it contains a lot of allicin, if you fry it directly, it is more jerky and has a bad taste.

4. Spinach

Spinach contains a lot of protein, is a nutritious food, but it also has a lot of oxalic acid in it, directly fried to eat, the taste is astringent, not easy to accept, when blanching spinach, it should be noted that only half a minute in boiling water is enough, should not be cooked for too long.

5. Toon

Toon has high nutritional value, but it contains a lot of nitrite and nitrate, which must be blanched before eating, which can remove most of the harmful substances and make its color more green and bright.