For the safety of your family, which six foods must be blanched before eating?

1. Broccoli, its flowers are very dense, and the surface is uneven and not easy to clean, so it should be blanched with water before cooking, which is beneficial to sterilization; Second, green beans, it contains a lot of saponin and condensin, if it is not fried, it will enter the human body, which will bring a very bad reaction and is easy to eat bad stomach; 3. Daylily, daylily has a substance of colchicine, which is difficult to be digested by the human body, so fresh daylily should be blanched in boiling water, and then soaked in cold water to remove this substance; Fourth, toon, it contains a lot of tannic acid, which reacts with protein after eating, which is not conducive to digestion and absorption, so it is best to blanch it before eating; 5. Spinach contains a large amount of oxalic acid, which will form calcium oxalate with calcium after eating, which is not conducive to the absorption and utilization of the human body. Therefore, the most correct way to eat is to blanch the water before putting it in the pot; Sixth, bamboo shoots also contain a lot of oxalic acid and crude fiber, direct cooking and eating always have a bitter and astringent taste is difficult to taste, after blanching bamboo shoots to eat healthier, can remove astringency, eat crisp and good taste, and can also reduce the content of oxalic acid.

Oxalic acid-rich foods; vegetables that are prone to nitrite production; Vegetables with their own natural toxins; vegetables that are not easy to clean; Blood-stained meat and bones; Seafood.

Green leafy vegetables with high oxalic acid content, such as spinach, oxalic acid affects the absorption of calcium in the body. Broccoli and cauliflower are also best blanched, which are not easy to clean.

01. Seafood.

Seafood contains more bacteria and parasites, if they cannot be killed after blanching at high temperatures, long-term consumption will increase the number of bacteria and parasites in the body, which will lead to the appearance of gastrointestinal diseases.

02. Meat products, such as pork and beef.

Some meats, such as pork and beef, contain more blood, and if they are directly put into the hot pot, they will produce a lot of foam, and at the same time, they are also prone to produce some fishy smell of meat, which directly affects the taste of other foods.

03. Vegetables and flowers and other foods that are not easy to clean.

04. Foods containing oxalic acid, such as purslane.

05. Soybean food.

06. Foods with nitrites.

The first is fried shredded pork with daylily, the second is carob eggplant, the third is fried toonfish, the fourth is purslane, the fifth is spinach and egg soup, and the sixth is stir-fried broccoli.

There are 4 kinds of vegetables that can only be eaten after blanching, and for the health of your family, no matter how busy you are, you can't save it. Many fans felt so grateful to me after blanching the water in my way, and the vegetables fried in my way were indeed more delicious than before.

If you read the news regularly, you will find that the news reports always report the food poisoning of green beans, and even in order to prevent green bean poisoning, many places strictly prohibit the fried green beans in canteens or restaurants. The main reason is that green beans contain a large amount of red blood cell plant lectins, and if you eat green beans that have not been fried, it will cause food poisoning incidents.

The red blood cell plant lectin of green beans will quickly subside when it encounters continuous high temperature, so when frying green beans, it must be blanched, and when green beans are blanched, boiling water must be put into the pot, and at least 3min needs to be boiled, so that the red blood cell plant lectin contained in green beans can be more completely removed.

People often ask me why the broccoli I fry at home is so astringent, but in fact, this is caused by not blanching. Because broccoli contains a large amount of oxalic acid and tannin, after these chemicals enter the mouth, they will cause astringency in the mouth, and oxalic acid and tannin are soluble in water, so when frying spinach, be sure to blanch it first. When blanching broccoli, you need to boil water into the pot, boil for 30 seconds, scoop it up immediately, and then let it cool, so as to ensure that the broccoli eats more delicious and has not turned yellow.

When cauliflower is growing, there may be some cauliflower that contains small bugs or larvae, so in order to avoid tasting larvae and small bugs, when frying cauliflower, be sure to blanch, how to thoroughly ensure that there are no larvae or small bugs in cauliflower.

If you have enough time, it is also recommended to blanch broccoli and cabbage when stir-frying, which can also ensure that there are no small insects in this vegetable and fruit. For hard cabbage and broccoli, blanch for 3 minutes. Like the softer cabbage, blanching for a minute is fine.

Winter bamboo shoots in a few places will have a very serious astringent taste, mainly because winter bamboo shoots contain a lot of oxalic acid, and oxalic acid will evaporate into carbon monoxide, carbon dioxide, and water when it encounters water and continuous high temperature, and without oxalic acid in winter bamboo shoots, it will be crisper and sweeter to eat. When blanching winter bamboo shoots, you must boil water into the pot, which can make the taste of winter bamboo shoots the best, and winter bamboo shoots only need to be blanched for 50 seconds to get out of the pot.

Daylily, green beans, winter bamboo shoots, beans, broccoli, fungus, these vegetables must be blanched before cooking.

Cabbage, celery, bitter gourd, spinach, rape, these vegetables need to be blanched in hot water, so that the color will be better looking and healthier.

You can eat cauliflower, you can eat winter bamboo shoots, you can eat spinach, you can eat green beans, these foods generally need to be blanched when they are made.

Beans should be blanched first, for example, green beans contain toxic ingredients such as saponins and trypsin inhibitors, which can only be eliminated after being thoroughly cooked, but it is difficult to fry and may be poisoned once eaten.

Vegetables that are not easy to clean: This type of vegetable mainly refers to cruciferous vegetables, such as broccoli, cauliflower, etc. This vegetable has a special structure, the surface is uneven, it is difficult to clean, if you wash cauliflower and cauliflower directly, it is not easy to clean substances such as pesticides or parasites on cauliflower.

There are many foods that should be blanched before eating, such as pork ribs, chicken thighs, etc., blanching can be a good way to remove the fish. Vegetables such as broccoli and beans should also be blanched in advance.

1.Spinach is a vegetable that we love very much. Spinach contains a lot of nutrients in it.

For the way to eat spinach, many people like cold salad, and some people like to eat it fried, generally we can put a few spinach under the noodles to make a bowl of vegetable noodles. However, spinach is a vegetable that must be blanched, because spinach contains a lot of oxalic acid, so if it is not blanched, it is easy to cause physical discomfort.

2. Vegetarian fried daylily is a very delicious way to eat. But be sure to remember to blanch daylilies when making them, as it contains a toxic substance that can hinder our digestion if it is absorbed by us. So for the sake of your health, be sure to blanch the water before you can continue cooking.

3.Broccoli is a vegetable that I find particularly delicious and a favorite among bodybuilders. In the absence of any other condiments, boiling the broccoli in water with salt can give it a different taste.

The broccoli also needs to be blanched to ensure that it is fully ripe. And the blanched broccoli makes it more vibrant. Broccoli is grainy, so you can't be sure it's completely clean when you wash it.

Blanching can remove dirt from the broccoli. In addition, broccoli also contains oxalic acid, so it must be treated.

Broccoli is a relatively difficult vegetable, if you want to fry such a vegetable well, you still have to blanch it, so that the taste will be better, and it is also a good way to taste when stir-frying.

4. Bamboo shoots, this kind of food is considered to be game on the market, but it is still liked by many people, and the taste of bamboo shoots is relatively crisp and refreshing, so many people like to eat such a food very much. However, it should be noted that bamboo shoots are best blanched before eating, because the content of oxalic acid in bamboo shoots is also relatively large, so such a food can also dissolve the oxalic acid in it well after blanching, and the taste and texture will be relatively good.

Beans, broccoli, spinach, peanuts, green beans, daylily, cocoon, bitter gourd, these vegetables cannot be eaten without blanching, because they will be too poisonous.

Broccoli, daylily, spinach, bamboo shoots, cauliflower, these dishes must be blanched, and the taste is not very good if they are not blanched.

I think there are mushrooms, lettuce, beans, eggplant and spinach. Therefore, when we make these ingredients, we must blanch them first.

First of all, shepherd's cabbage is rich in a lot of oxalic acid, which will combine with its own calcium through our intestines, and then form a calcium oxalate that is not easy to be used by the human body, in addition, calcium oxalate will interfere with our body's own absorption of calcium. Secondly, shepherd's cabbage contains a substance called glucosinololated, which will be hydrolyzed to form allyl isothiocyanate after blanching, which not only tastes better when eaten, but also promotes digestion and absorption in the human intestines

In addition, leafy vegetables are easy to hide some dust and insects that are difficult to find and clean, so it is essential for this ritual, and after steaming and hot water, it not only brightens the color, but also completely removes bacteria that are harmful to the human body, and can also prevent allergies in the body. First of all, shepherd's cabbage is rich in a lot of oxalic acid, which will combine with its own calcium through our intestines, and then form a calcium oxalate that is not easy to be used by the human body, in addition, calcium oxalate will interfere with our body's own absorption of calcium.

Secondly, shepherd's cabbage contains a substance called glucosinololated, which will be hydrolyzed to form allyl isothiocyanate after blanching, which not only tastes better when eaten, but also promotes digestion and absorption in the human intestinesIn addition, leafy vegetables are very easy to hide in some dust and bugs that are not easy to find and clean, so the process of bleaching is essential. After blanching in hot water, not only the color is more vivid, but also can completely remove these harmful bacteria to the human body, and can also prevent human allergies.

The shepherd's cabbage must be blanched before eating. Because the health of shepherd's cabbage contains a lot of oxalic acid. Oxalic acid can affect the absorption of calcium in the body.

Superhydrate helps remove oxalic acid. Note that the stir-fry time is 30 to 60 seconds. If it takes too long, it will fry the shepherd's cabbage.

This affects the taste and reduces the nutritional value.

We add a little salt and a little cooking oil to the water. The addition of cooking oil and salt can make the color of the shepherd's cabbage more shiny. It can also lock in the nutrients of shepherd's cabbage and prevent it from being lost.

Today I'm going to fry it with shepherd's cabbage until fragrant. We can find which dish is a common vegetable, usually many people love to eat camellia, it tastes very good and is very nutritious. When eating, you must pay attention to the fact that you must blanch after eating, that is, to retain the fragrance and remove pesticide residues.

When hot, add a few drops of oil and a pinch of salt. When it turns green, put it in cold water. After washing, you can eat it with confidence.

Toon contains more nitrites. If you blanch before eating, it can greatly reduce the content of this harmful substance, fresh daylily is rich in colchicine, colchicine is soluble in water, blanching on the surface of boiling water for 5 minutes before eating can reduce toxicity. Broccoli is easy to hide dirt and small insects, and blanching should not be too long, otherwise nutrients will be lost.

For example, country coriander containing nitrite, spinach containing oxalic acid, bitter gourd, purslane, and legumes with their own natural toxins, such as lentils, are all blanched before eating.

Spinach, amaranth, purslane, fresh bamboo shoots, coconut white, bitter gourd and some other bitter vegetables, lentils, kidney beans, fresh daylily, long beans, etc.