#Magic Pen Flower Creation Challenge##不焯水不能吃的食材, what are they##What are the benefits of blanching dishes##Which ingredients must be blanched before cooking##蔬菜焯水#
When cooking food, people often pay attention to the cooking method of the dish, but before cooking, there is a key step that many people overlook - blanching.
Blanching is the cooking step in which the first processed ingredients are heated in boiling water until half-cooked or fully cooked, and then removed for later use. This step can make your dishes tastier and safer. So, which ingredients must be blanched? What does blanching do? Today we will explain the matter of "blanching"!
Remember to blanch the 5 types of ingredients
1. Dishes high in oxalic acid
Spinach, amaranth, purslane, fresh bamboo shoots, cocoa, bitter melon, etc. These vegetables contain too much oxalic acid, which may affect the body's absorption of nutrients such as calcium and iron, and even increase the risk of stones.
After blanching these vegetables, the oxalic acid content can be reduced by 30%-87%, while also reducing irritation to the gastric mucosa.
2. Dishes with high nitrites
Toon, celery, cocoon, purslane, etc. cooked nitrite content is higher. Nitrite itself is not carcinogenic, but it produces carcinogens nitrosamines under the action of stomach acid, and excessive intake increases health risks.
Blanching water for 1 minute before eating can effectively reduce the nitrite content of these vegetables, making you eat more securely, but also remember that such vegetables should not be stored for a long time, the longer they are placed, the more nitrite they produce, and it is best to buy and eat now.
3. Eat raw dishes that are easy to poison
First of all, vegetables such as beans, green beans, lentils, etc.
These legumes contain saponins and phytohemagglutinins, and if they are not cooked thoroughly, eating them can cause symptoms such as vomiting, nausea, and palpitation.
When they are heated at 100°C for more than 10 minutes or higher, the toxicity of harmful substances can be eliminated.
Secondly, fresh yellow cauliflower contains colchicine, which can cause diarrhea, abdominal pain and other symptoms if not handled properly.
Therefore, either choose dried yellow cauliflower to eat, or before eating, remove the stamen of fresh yellow cauliflower, then blanch water, and then put in cold water to soak for more than 1 hour, which can effectively reduce toxicity.
In addition, aquatic plants such as water chestnuts, lotus roots, and water chestnuts are susceptible to parasite contamination, and raw eating is likely to be infected with ginger fascia, so blanching treatment is also carried out.
4. Dishes that may have pesticide residues
Vegetables such as cauliflower and broccoli are relatively laborious to clean, and may contain dust, parasites, and pesticide residues on the dish, and it is difficult to wash.
Blanching water can not only remove some pesticides, but also kill pathogenic microorganisms, improve the health and safety of ingredients, and also use light salt water to wash vegetables before blanching.
5. Food with odor
Vegetables such as bitter melon, mushrooms, and bamboo shoots have a unique taste, and if they are not blanched, they are likely to have an earthy smell. After blanching, these odors can be effectively reduced.
Similarly, the meat is blanched to remove blood, but also to reduce fishy smell and taste better.
Pay attention to Xiaozheng, more food safety information is waiting for you to understand.
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