Blanching is a very important step in the cooking process, especially for vegetables that need to be removed from off-flavors, astringencies, or contain a lot of oxalic acid. Here are some vegetables that need to be blanched before eating, so don't skip this step!
1.Chinese toon.
Toon is a vegetable in the spring season and has a rich nutritional value. However, toon contains a lot of nitrate and nitrite, which will cause certain harm to the human body if eaten directly. Therefore, it is best to blanch the toon before cooking, which can effectively remove nitrates and nitrites in it, and also make the toon taste softer.
2.Beans.
Beans are a very nutritious vegetable, but they need to be blanched before cooking. Because beans contain a certain amount of saponin and phytohemagglutinin, these substances have a certain toxic effect on the human body. If the beans are blanched before cooking, these harmful substances can be effectively removed, and the taste of the beans can be softer.
3.Spinach.
Spinach is a nutritious vegetable, but it needs to be blanched before cooking. Because spinach contains a lot of oxalic acid, these oxalic acids are harmful to the human body, especially for some people with stone diseases. Blanching spinach before cooking it will remove most of the oxalic acid and make it softer.
4.Chinese kale.
Kale is a nutritious vegetable, but it needs to be blanched before cooking. Because kale contains certain bitter substances, these substances can affect the taste and quality of kale. Blanching kale before cooking it can effectively remove these bitter substances and make the kale softer.
5.Portulaca oleracea.
Purslane is a nutritious wild vegetable, but it needs to be blanched before cooking. Because purslane contains a large amount of oxalic acid and tannin and other substances, these substances can affect the body's digestion and absorption functions. If purslane is blanched before cooking, most of the oxalic acid and tannin can be removed, and the taste of purslane can be softer.
Finding the AI Writer Program In short, before cooking these vegetables, be sure to remember to blanch them first!This can effectively remove harmful substances and odors, and at the same time, it can also make the taste of vegetables softer, which is more conducive to human digestion and absorption.