We all know that every ingredient has its own characteristics, some ingredients only need a simple way to cook, but some ingredients need to be processed very complex before cooking, today I will introduce you to a few kinds of vegetables, many people in order to "lazy", will not blanch the water to start the pot, but if not blanching, it is no different from ordinary poison, see if you have a stroke!
If you don't blanch the water, you are "taking poison"!Before these 5 types of vegetables go down, no matter how lazy you are, you have to blanch them first!The first kind of vegetables containing saponin, many vegetables themselves contain saponin, saponin is a natural toxin, if overused it can cause food poisoning, our common legumes and pods contain vegetables, such as lentils, oil beans, etc., if the soy milk is not boiled, drinking it will also cause food poisoning.
The second category is vegetables containing oxalic acid, I believe many people know that many vegetables contain oxalic acid, but do not know what oxalic acid is, simply put, oxalic acid is an organic matter, if you eat vegetables that have not removed oxalic acid, it will lead to the absorption of calcium and zinc, and will also form stones, excessive intake of oxalic acid, it will lead to serious intestinal discomfort, generally our common spinach, celery, sugar beet, Leeks contain oxalic acid, which can only be broken down quickly when the water temperature exceeds 80 degrees Celsius, so these vegetables need to be blanched in boiling water before eating.
The third is vegetables containing colchicine, generally we commonly have daylily, enoki mushroom, fresh lily, after we eat these vegetables, colchicine will be converted into colchicine in the human body, which will cause headache, dizziness, nausea, abdominal pain, and even death, many people prefer half-baked for the taste of enoki mushroom, but this way of eating is very harmful to the body.
The fourth type is vegetables that contain parasites and bacteria, and many people are very curious about why vegetables have bacteria and bugsIn fact, the vegetables we often use, such as cauliflower, broccoli, fungus, bean sprouts, and green onions, are very difficult to clean, and many eggs and insects will be attached to the surface of many vegetables, so when using them, they are called blanching in advance, otherwise they are directly eating insect eggs.
The fifth kind of vegetables is vegetables containing pesticide residues, and now many vegetables, in order to have a better appearance, will use a large number of pesticides, many friends will ask, how to quickly remove pesticide residues?The easiest way is to add some baking soda to the water, because many pesticides are acidic, and baking soda is alkaline, which can destroy the components of pesticides, so be sure to blanch before use, which is more conducive to the health of the body.
The following will introduce you to the correct way to blanch vegetables, vegetable blanching is also skillful, generally speaking, it is divided into two kinds, such as bamboo shoots, potatoes, radishes and bean pod vegetables, which should be boiled under cold water, only more blanching can ensure the removal of more harmful substances;Vegetables such as spinach, lettuce, rape, and broccoli are best boiled into the pot, which can ensure a more delicious taste and nutrients are not lost, and can effectively remove harmful substancesIf you have any thoughts on this, please leave a comment below.
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