Vegetables are indispensable foods in our lives.To save time, many people will directly wash the vegetables into the pot.However, this is really a wrong way.Some vegetables still need to blanch, especially these 4 vegetables.Forgoting the blanching through boiling water not only makes your vegetables less delicious, but also can lead the disease to you.
1. Vegetables contain oxalic acid
Typical vegetables: spinach, laksa leaves, amaranth, fresh bamboo shoots, bitter melon ...
Cause: High oxalic acid content is easy to combine with calcium, iron and other mineral elements in the body to form insoluble calcium oxalate, affecting the body's calcium absorption process.At the same time, oxalic acid can make vegetables bitter.
The blanching method: Put the vegetables in boiling water for 5 to 10 seconds and then take out immediately.Too much time this time will lead to vitamin loss in vegetables.
2. Vegetables are high in nitrite
Representing vegetables: onion, celery ...
Reason: These vegetables are easy to produce nitrite, especially if stored for longer, the more nitrite will produce.Nitrite can be converted into nitrosamine causing cancer in the body, causing danger to human health.
The blanching method: Put vegetables in boiling water for 5 to 10 seconds can remove 70% nitrite in vegetables.
3. Vegetables contain natural toxins
Typical vegetables: beans such as kidney beans, lentils, green beans, fresh lily ...
Cause: Beans ... contain saponin and phytohemagglutinin, which can cause poisoning if not cooked properly.Fresh lily contains colchicine, which can also cause poisoning.
The blanching method: Beans ... need to blanch for 5 minutes to kill toxins;Fresh lilies need to blanch 5 minutes before frying.
4. It is difficult to wash
Typical vegetables: white cauliflower, broccoli ...
Reason: The structure of these vegetables is easy for insect eggs and dirt to deposit in the flowers, and they can residue the residues of pesticides inside each flower.
Express method: Add the appropriate amount of salt and cooking oil and blanch for 1 to 2 minutes.This helps remove sediment while retaining the emerald green of vegetables.
TECHNICALS
- The amount of water must be sufficient: The minimum amount of water used to blanch vegetables must be flooded with vegetables.
- Fire must be strong enough: boiling water almost does not contain oxygen, this can reduce the loss of nutrients due to heat oxidation.
- Do not cut too smooth (small): Do not slice vegetables too blanched to avoid losing a large amount of vitamins and minerals when processed later.
- Add a little salt: In the process of blanching vegetables, water -soluble nutrients (such as vitamins C and B) will be lost to the pot.Adding salt can form a protective film on the surface of vegetables to reduce nutrient loss.
In short, to improve the flavor and safety of vegetables, these 4 vegetables should be blanched before cooking.At the same time, pay attention to mastering the method and technique properly to limit the loss of nutrients.
Source and photo: Sohu, Eat This