Speaking of Aunt Li, she really loves life and knows how to take care of her body.
She has always felt that eating healthy is the key to living a long life.
But recently, Aunt Li went to the hospital because of food poisoning.
That day, as usual, she made herself a plate of fresh lettuce salad.
But not long after eating, I began to vomit and diarrhea, not to mention how uncomfortable it was.
She was lying on the hospital bed, puzzled: "I am obviously clean, how can I still do this?"
The doctor told her that the problem was that she hadn't blanched the lettuce before eating it.
When Aunt Li heard this, she was frightened, it turned out that there would be such a big risk if she didn't blanch!
Blanching, a seemingly simple cooking step, is related to the safety of our diet.
So, how important is blanching, and which ingredients must be blanched before cooking?
01Why should vegetables be "blanched"?
Blanching as a pretreatment method has the main purpose of removing unnecessary ingredients from vegetables and meat.
For vegetables, blanching is effective in removing oxalic acid and certain pesticide residues.
Oxalic acid, especially in vegetables with high content such as spinach and amaranth, can combine with calcium in food to form calcium oxalate, which not only affects calcium absorption, but may also lead to the formation of stones.
By blanching, the oxalic acid content in these vegetables can be significantly reduced, thus reducing the negative impact on human health.
In addition to this, blanching also helps to preserve the bright color of the vegetables.
During the rapid boiling process, the green pigment (chlorophyll) of the vegetables is locked, making the final dish look greener and more eye-catching.
This not only adds to the visual beauty of the dish, but also increases the appetite.
In addition, blanching can also effectively reduce pesticide residues in vegetables.
Although the types and quantities of pesticides used in modern agricultural production are increasing.
However, by blanching, some of the water-soluble pesticide residues can be effectively removed.
This not only increases the safety of the ingredients, but also allows us to enjoy the food while reducing the potential threat to health.
02 Blanching essential list: These vegetables are healthier to blanch first and then stir-fry
Blanching is not only for cleaning, but also to improve the quality and safety of food.
1. Leafy greens
Leafy greens such as spinach, kale, and amaranth are higher in oxalic acid.
This substance can combine with calcium to form calcium oxalate, which not only affects the body's absorption of calcium, but can also lead to health problems such as kidney stones.
By blanching, a part of the free oxalic acid can be effectively removed, reducing its obstruction to calcium absorption.
In addition, the quick blanching process helps these vegetables lock in green, maintaining their natural emerald green color, making dishes more appealing and appetite-boosting.
2. Bitter vegetables
Bitter vegetables, such as bitter gourd and bitter chrysanthemum, have a characteristic bitter taste, which, while good for stimulating appetite and aiding digestion, may be too strong for some people.
Blanching can effectively alleviate the bitterness of these vegetables, making them softer in taste and more suitable for the taste of the masses.
This treatment not only makes bitter vegetables more acceptable, but also helps to preserve their nutrient content, as long cooking times can destroy the nutrients in the vegetables.
3. Bamboo shoots, beans, etc
Vegetables such as bamboo shoots and beans contain certain vegetable acids and bitter ingredients.
Eating the fruit without treatment may cause stomach upset or other digestive problems.
Blanching not only removes its astringency and slight toxicity, but also makes these vegetables more tender and easier to digest and absorb.
Especially for bamboo shoots, blanching also helps to remove the natural toxins they may contain, ensuring that they are safe to eat.
4. Cauliflower
Pesticides may remain on the surface of cauliflower, broccoli and other cauliflower vegetables, especially under non-organic growing conditions.
Blanching can effectively remove some of the pesticide residues and dust on the surface of these vegetables, reducing the risk of us ingesting harmful substances.
At the same time, blanching also helps to improve the taste of these vegetables, making them more crisp and tender, and the taste is more delicious.
In addition, it retains its rich nutritional value and is not destroyed by overcooking.
03Blanching meat adds an insurance to the food
Blanching meat before cooking is a traditional and important step. In particular, it is essential to enhance the taste of meat and ensure food safety.
1. Blanch pork and beef
When pork and beef are blanched, they can remove blood and some unnecessary impurities.
Not only does blood water bring an unpleasant fishy smell, but it can also carry bacteria and other microorganisms.
Blanching can effectively remove these unfavorable factors, making pork and beef cleaner and healthier.
In addition, proper blanching can also make the meat more tender and enhance the taste after cooking.
Especially when making broths or stews, it can make the soup clearer and more delicious.
2. Blanch the chicken
Chicken is more susceptible to microorganisms and bacteria, especially impurities and blood on the surface, and blanching can effectively remove these ingredients.
By treating it at high temperatures for a short period of time, it not only kills bacteria, but also reduces the risk of food poisoning.
It also removes the odor of the chicken, making it more tender during cooking.
Blanched chicken can better absorb the flavor of the seasoning when stir-fried or boiled, enhancing the overall deliciousness.
3. Blanch offal
Offal ingredients such as pork liver and chicken heart contain more blood and impurities.
Blanching is especially important for offal as it effectively removes fishy odors and purifies impurities from the blood.
In addition, the purine content of offal ingredients is relatively high, and proper blanching can reduce its content, reducing the risk of causing diseases such as gout.
Blanching also helps to make offal easier to digest and more suitable for the elderly and children.
4. Blanch the hot pot ingredients
In hot foods such as hot pot, blanching the water in advance can not only reduce the cooking time of the ingredients.
It can also remove impurities and peculiar smells from the ingredients in advance to ensure that the soup base of the hot pot is clear and the taste is pure.
In addition, blanching is also an important step to improve the safety of hot pot ingredients.
Especially for seafood and frozen meats, prior blanching can effectively reduce the bacteria and parasites that may be present.
Blanching is an indispensable step in cooking, and it is related to the safety and health of our diet.
Don't let the momentary laziness distract you from neglecting this important step.
Let's take care of blanching and take responsibility for our own health from now on!