What are the ingredients that can t be eaten without blanching?

There are foods that cannot be eaten without blanching. Lentils, carob, fresh daylily, kidney beans and more. These foods contain natural toxins.

For example, for long beans, friends in the Northeast know that long beans must be bought before they can be eaten. Otherwise, the toxins contained in the beans can easily make people vomit and diarrhea. In severe cases, food poisoning can occur.

Then there is fresh daylily. Contains colchicine. It is also an ingredient that can easily cause poisoning in humans.

After boiling water for more than five minutes, stir-fry the daylily over high heat until the daylily is fully cooked before eating. For example, there are pork, beef, and mutton, blanching before cooking can not only remove these fishy smells, but also make the soup clear and translucent, and contribute to the beauty of the dish.

The first vegetables with high oxalic acid content, such as spinach, fresh bamboo shoots, bitter gourd, etc.

The second type of vegetables is also high in nitrites. For example, toon leaves, various kimchi, etc.

Third, eat poisonous vegetables raw, such as green beans, lentils, kidney beans, fresh daylily, etc.

Fourth, food ingredients with concerns about pesticide residues and microorganisms, such as broccoli, cauliflower, fungus and mushrooms.

Vegetables that contain natural toxins, such as lentils, carob, fresh daylily, kidney beans, etc. Vegetables that are high in oxalic acid, such as spinach, bamboo shoots, bitter gourd . Vegetables that are prone to nitrite production such as toon spinach.

Not easy to clean vegetables, broccoli cauliflower. Meat, pork, lamb, beef, which contain odors and aromas.

Vegetables high in oxalic acid, such as spinach, fresh bamboo shoots, bitter gourd, etc. Eat poisonous vegetables raw such as lentils, fresh daylily, long beans, etc. It is not easy to clean ingredients that are worried about microorganisms, such as broccoli, fungus, kelp, etc.

1.Vegetables with high oxalic acid content are common spinach, purslane, bitter gourd, fresh bamboo shoots, etc., 2Vegetables that are prone to nitrite formation such as toon, celery, spinach, etc., 3

Vegetables that contain natural toxins are generally legumes, such as kidney beans, lentils, etc.4Vegetables that are difficult to clean are broccoli and cauliflower, which are difficult to clean because of their appearance.

Vegetables that cannot be eaten without blanching are, spinach, amaranth, fresh bamboo shoots, bitter gourd, etc. Because these vegetables are high in oxalic acid, if not blanched, it will affect the absorption of calcium.

1.Vegetables high in oxalic acid Spinach, amaranth, purslane, fresh bamboo shoots.

2.Vegetables high in nitrites.

3."Eat raw poisonous" vegetables lentils, kidney beans, fresh daylily, long beans, etc.

[Spinach], spinach is known as a "nutritional model student", it is rich in vitamin C and iron, but it also has a disadvantage, that is, it contains oxalic acid, if you do not blanch and fry directly, it will form stones with calcium, which is not good for the body. Therefore, it is best to blanch before frying, so that the oxalic acid can be decomposed in high-temperature water, and in addition, it is best not to eat spinach at night, which is easy to produce calcium deposits.

The second type: [Coconut white], the taste of the coconut white is crisp and tender, add some soy sauce to make oil to stew the coconut white, it is really fragrant. There is a kind of "mushroom spores" in the white of the cocoon, which has a good effect on the prevention of osteoporosis, especially suitable for middle-aged and elderly people.

Similarly, cocoon white also contains oxalic acid, blanching before cooking can remove most of the oxalic acid, making it easier to absorb the flavor of simmering cocoon white.

The third type: [bamboo shoots], there are many varieties of bamboo shoots, sweet bamboo shoots, winter bamboo shoots, bitter bamboo shoots, etc., with scrambled eggs or pork belly are very delicious. But no matter what kind of bamboo shoots they are, they all contain oxalic acid.

Many people may be very unfamiliar with oxalic acid, foods with oxalic acid, without blanching to remove oxalic acid, will feel a little numb in the throat. After blanching the bamboo shoots, it is best to soak them in cold water for 2 hours before cooking, so that the taste is the best.

The fourth kind: [daylily], fresh daylily contains a substance called colchicine, only after blanching, recooking can be decomposed by high temperature, do not directly cook soup or fry to eat. The dried daylily is bought and soaked, and it is best to blanch it before boiling.

Type 5: [Green beans], green beans contain saponins, nitrites and trypsin inhibitors, if not cooked thoroughly, it will cause physical discomfort after eating, and must be thoroughly cooked before eating. Blanching green beans can not only remove these substances, but also save cooking time.

The sixth kind: [toon], also called toon buds, rich fragrance, many people like to eat, toon contains a lot of nitrate and nitrite, presumably everyone knows the harm of nitrite, many people think that the fragrance of toon buds will become light and unpalatable after blanching, choose to ignore. In fact, the fragrance of toon buds ** is essential oil, which will not dissolve in water, and the fragrance can be retained, while nitrite and nitrite can be removed by more than 70% after blanching, and the toon is blanched within 1 minute, and the taste is the best.

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.

Beans, a vegetable that we often eat in our lives, are also cooked in a variety of ways. No matter which one it is, before frying, it should be blanched first, because beans contain a lot of saponins and plant lectins, which are harmful to the human body, and if you eat too much, people will have food poisoning. So when frying the beans, be sure to fry the water to make sure the beans are cooked.

Broccoli, it is a dish with a complex structure, as the name suggests, it is a flower. The surface is full of flower buds, and there are many gaps in the middle, which makes it easy to hide the eggs. Moreover, when broccoli is planted, pesticides will be sprayed, and it is normal for pesticide drugs to be hidden in this gap.

Therefore, in order to prevent unclean cleaning, it is best to add one step of blanching before frying. Blanched broccoli is not only more delicious, but also saves time for frying, and you can eat delicious broccoli with confidence.

Toon, this dish is usually relatively rare because it is a seasonal vegetable, with extremely high nutritional value, rich in protein and vitamins. Usually stomach pain, or cold cold, you can eat toon, because it has the effect of **.

But when eating this vegetable, you should first blanch the toon, and you can't eat it without blanching. Because toon contains nitrate and nitrite, eating too much nitrite will also bring hidden dangers to safety, and many people eat it to cause gastrointestinal discomfort.

Daylily, it is also a relatively rare vegetable, but many people still love to eat, and it has a good taste and high nutritional value. Although daylily is delicious, it should be noted that it must be blanched before eating, and the water temperature must reach more than 60 to remove the colchicine in daylily.

Frozen pork, frozen chicken, etc., frozen meat needs to be blanched, and these foods are not very healthy to eat if they are not blanched.

Hello!Of course, the ingredients that cannot be eaten without blanching are mushrooms, and there are poisonous toon leaves.

This carob beans have to be blanched, and they can't be eaten without blanching, and if they are not blanched, they are poisonous and poisonous.

What are the ingredients that can't be eaten without blanching?Glad for your question, for this question, my answer is:BlanchIt is a commonly used process in cooking, which means that the preliminarily processed ingredients are heated in boiling water and half-cooked or fully cooked, and taken out for the next step of cooking.

Generally, we use the process of blanchingMost of the reason is that the ingredients themselves have a bad taste (bitter, astringent, pungent or fishy, etc.).After this process, the taste of the ingredients can be improved and the texture can be made more delicious.

Ingredients commonly used in daily life to blanch: Vegetables high in oxalic acid:In fact, most green vegetables contain oxalic acid, but it is a matter of high and low, the oxalic acid content is high, and the taste is relatively astringent and unpalatable, so it is necessary to blanch the ingredientsFor example, spinach, amaranth, toon, etc

: Certain wild vegetables:People who often eat wild vegetables will feel the same way, if you eat wild vegetables directly, the taste is actually not deliciousFor example, dandelions, broom seedlings, purslane, etc, in our hometown, eat most of these dishesBlanch and saladMajority.

: Certain meats:The smell of meat is relatively large, and the ones sold on the market now are definitely not as good as those of domestic ones, and the fishy smell is heavier, especially for chicken, when eating, it is better to blanch it in hot water, not only to remove the fishy but also to remove the blood.

What is the importance of blanching? Blanch vegetables and meat pairs"water"There must be requirements, vegetable blanching is generally blanched after the water is boiled, and the time should not be too longRemove the water directly from the cold water to keep the original color of the dish.

Blanching certain meats is recommended in a pot under cool water(Meat with a strong fishy smell and a lot of blood).until the flesh is removed from the gore and blood stains.

1.Spinach is a vegetable that we love to eat very much, and there are many nutrients in spinach. For the way to eat spinach, many people like cold salad, and some people like to fry it, generally we may put a few spinach when we are next to 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 us to feel unwell.

2.Stir-fried daylily is a very delicious way to eat. But daylily must be blanched when making it, because daylily contains a toxic substance that, if absorbed by us, can hinder our digestive function.

Therefore, for the sake of good health, it is necessary to blanch the water before continuing to make it.

3.Broccoli is a vegetable that I think is especially delicious, and it's also a favorite among gym enthusiasts. There is no need to put other condiments, and boiling broccoli directly with a little salt is also a special taste.

Broccoli also needs to be blanched, which ensures that the broccoli is fully ripe. And the color of the broccoli will be more vivid after blanching. The broccoli is on top one by one, so we can't guarantee that it is completely clean when washing, and blanching can remove the dirt in the broccoli.

In addition, broccoli also contains oxalic acid, so it must be processed.

Spinach, amaranth, toon. These are best blanched, because these vegetables contain too much oxalic acid, if you don't blanch, the taste will be astringent, blanching is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", Sichuan is called "Lu", and Guangdong is called "Zhuo".

1. Meat ingredients, such as pork ribs, beef, mutton, pork. After blanching, remove blood, impurities and bacteria, whether it is making soup or sauce marinade, do not miss this 1 step. 2. Some greens, spinach, amaranth, and white cabbage.

Spinach and amaranth both contain a lot of calcium oxalate, especially spinach, which has the highest calcium oxalate content, if not blanched, it will not only taste astringent, but also affect the body's absorption of the substance. 3. Green beans and beans, if they are not blanched or undercooked, they will cause diarrhea, and other problems will occur in severe cases.