#精品长文创作季#

"Mom, isn't today's spinach different from the usual practice? ”

"Of course! Today I blanched the water and then stir-fried in the pot, which is more refreshing and beautiful than the raw frying. ”

"Well, will it lose nutrients? After all, they've been boiled in water once. ”

Blanched spinach can not only ensure nutrition, but also improve taste and color.

What's more, blanching can remove a large amount of oxalic acid contained in spinach itself, reduce the damage of these harmful substances to the body, and don't worry about eating too much is not good for the body. ”

"Good guy, we have to be our mother, and you have mastered such important knowledge points. ”

Listen to what your Aunt Zhou said: Eating spinach without blanching it is tantamount to taking poison. ”

What is blanching, is it true that not blanching is equivalent to taking poison, and what is the scientific basis?

What are the vegetables that need to be blanched?

1. What is blanching?

Blanching is no stranger to people who cook a lot.

The practice of heating food in water to the desired ripeness for further cooking can be collectively referred to as blanching.

Blanching is a very common food handling method and a simple pre-process before cooking food.

Blanching has always played an important role in the cooking process.

There is cold salad in front and boiling in the back, which are all manifestations of blanching.

The main benefits of blanching are: increasing the brightness of food.

In modern life, where food is no longer scarce, people have begun to pursue the "color" of food.

The "color" here is appetite, a plate of green vegetables and a plate of yellow vegetables are put together, which dish can make people more appetizing, the answer is self-evident.

Lock in the freshness of food, fresh is about the same as delicious, whether a plate of vegetables is delicious or not depends mostly on whether it is fresh or not.

Blanching can directly lock in the freshness of the vegetables and keep them fresh for a certain period of time.

Even if it is left for a period of time after it comes out of the pot, it will not oxidize, turn yellow or turn black.

Remove impurities from food, most of the foods with poor taste contain impurities, such as bitterness, astringency.

After heating these impurities in hot water for a period of time, the impurities in them can be slowly boiled out.

Reduces bitterness, astringency, etc., so that the food is in its best condition.

Enhance the taste of food, blanched food generally no longer contains impurities that affect the taste.

The texture of the food will become more pure, crisp and tender, and the taste after the mouth will be directly improved, which will make people have a great appetite.

It can also shorten the cooking time of food, some foods need to be cooked for a long time, and the food loses its original color after being simmered in a pot for a long time.

I don't even have the desire to put down chopsticks, let alone eat it.

Blanching the water first and then cooking in the pot greatly solves this problem.

It can also reduce the inconsistency between raw and cooked food, and the heating and maturation time varies due to the different nature of the food.

Blanching can make different food maturity basically the same, just simply stir-fry it can be eaten out of the pot, and there will be no different levels of food ripeness and different softness and hardness.

Blanching also destroys bacteria in food, which are often found in large quantities, especially raw foods that have not been cooked in any way.

The water used for blanching is at a high temperature, and it is also a kind of high-temperature sterilization at a certain level, which can initially eliminate the surface bacteria in the food and play a certain role in killing viruses.

If you don't do a good job of anti-virus when eating, the body's resistance will relax, and it may allow toxins to take advantage of the weakness.

Blanching acts as the first protective barrier to the food inlet, and killing toxins in food is its primary responsibility.

Second, these 7 types of vegetables should be blanched no matter how lazy they are!

To sum up, the most important role of blanching is actually to kill the virus! Food safety is the first priority, we will not eat meat raw under normal circumstances, but vegetables are different.

Some vegetables are born with toxins, and cooking and eating them directly in the pot without blanching them is tantamount to taking poison!

From a health point of view, food health comes first, and everything else comes second. The most basic function of food itself is to fill the stomach and ensure nutritional health.

Reminder: These 7 types of vegetables should be blanched no matter how lazy they are!

1. Spinach

Spinach has a high content of oxalic acid, and when eaten directly, it has an astringent taste and has adverse effects on the body.

When oxalic acid enters the human body, it will combine with iron, calcium and other elements in the body, so that the utilization rate of mineral elements will drop in a straight line, and it will also increase the probability of calcium oxalate formation, resulting in stones.

After blanching, it effectively reduces the content of oxalic acid and calcium oxalate in spinach, reduces their irritation to the stomach and intestines, and improves the digestibility of spinach.

It helps to protect the healthy environment of the gastrointestinal tract, improves the absorption rate of calcium, and greatly reduces the risk of stones.

2. Buckwheat

Bracken contains protofernin, which is a carcinogen. It is volatile at room temperature, but once it is in boiling water, its carcinogenic effect will be greatly reduced.

Before eating, blanching should be done to remove the bitter and astringent taste of bracken, remove some harmful components, and then wash it with cold water several times.

Bracken also has a lot of fluff on it, which is very unfriendly to people with a history of digestive diseases and allergies, and can produce strong irritation.

Blanching can reduce the fluff on the bracken, and then kneading it to squeeze the water and break off the coarse fibers in the skin, making the bracken taste more crisp and tough.

3. Fragrant camellia sprouts

Toon contains nitrite, which will not have much effect on the body when consumed in small amounts, but excessive consumption may lead to poisoning.

The best thing to do is to blanch it in boiling water for about 40 seconds, which can remove more than 80% of the nitrite to reduce the intake of excessive nitrite.

Toon leaves also contain harmful substances such as oxalic acid and cyanogenic glycosides, which can hinder normal breathing when consumed directly.

Blanching can effectively reduce the composition of oxalic acid and cyanogenic glycosides, reduce the irritation of these harmful substances to the stomach and intestines, and improve the digestion ability of the stomach and intestines.

At the same time, it can also remove the bitterness and make the taste better.

4. Green beans

Green beans contain a lot of saponin, which has certain toxins.

Green beans are difficult to cook thoroughly, and if they are not fully cooked, there is a high risk of saponin poisoning after eating.

If it causes gastroenteritis symptoms such as vomiting, diarrhea, and abdominal pain, most beans are like this, so you should be careful when eating.

It takes about 10 minutes for the unblanched green beans to be fully cooked, while the blanched green beans only need to be simmered for 5 minutes on high heat to cook them thoroughly.

To avoid saponin poisoning caused by eating undercooked green beans, it is recommended to blanch them before boiling.

5. Daylily

Fresh daylily contains colchicine, which is oxidized to dicoccocine when it enters the body.

It is a very toxic substance, which will cause a violent irritation reaction to the gastrointestinal system and respiratory system, and may even cause severe gastrointestinal discomfort, abdominal discomfort and other symptoms.

Fresh daylily has the highest colchicine content in the stamens, so it is recommended to remove the stamens before blanching.

Only eat the tender stems and young leaves, and fully cook them, in order to effectively reduce the residual amount of colchicine and reduce its toxic side effects on the body.

6. Broccoli

Broccoli is easy to retain insect egg impurities and pesticide residues, broccoli itself does not have toxic substances, but because of its unique shape, it is easy to leave insect eggs, pesticides and other harmful substances in the cracks during the growth process.

It is difficult to remove the toxic substances clinging to it without blanching, and blanching can allow the impurities and drugs of broccoli to be better removed.

Before blanching, it is recommended to divide the blue into many small florets, so that the unfavorable substances in the dish can be better removed when blanching.

In addition, it can also make the broccoli cook faster and thoroughly, without losing its crisp green color.

7. Fresh bamboo shoots

Fresh bamboo shoots contain some indigestible cellulose and other substances. If consumed directly, it may cause indigestion or gastrointestinal discomfort.

By blanching, the cellulose of fresh bamboo shoots can be softened, the irritation to the stomach and intestines can be reduced, the digestibility of the stomach and intestines can be improved, and the discomfort of the body can be reduced.

Blanching can reduce the bitterness and impurities in fresh bamboo shoots, making them taste better, bamboo shoots themselves have their own bitter taste, blanching is one of the effective ways to remove bitterness.

Blanch the fresh bamboo shoots thoroughly, then brew them with clean cold water, grab and wash them several times, and then put them in the pot to cook, and you can eat crispy and sweet fresh bamboo shoots.

3. Blanching correctly is very important

Blanching is not just about hot water.

In order to retain its nutrients to the greatest extent and maintain the natural color of vegetables, the following steps should be remembered: The first step is to pour an appropriate amount of cold water into the pot.

There is no fixed standard for the amount of water, and it is generally better to have no food. Meat should be boiled under cool water, and vegetables should be boiled before cooking.

Step 2: Boil the cold water in the pot to boiling over high heat, then add the appropriate amount of oil and salt to prevent the chlorophyll in the vegetables from being destroyed.

The third step is to put the vegetables into the pot and turn them gently, and remove the cold water after heating evenly, and the blanching time should not be too long.

If there are more vegetables to be blanched, they should be done in batches.

Otherwise, too much food is easy to cause insufficient water temperature, poor blanching effect, and different ripeness.

summary

Blanching can enhance the freshness and color of food, remove impurities, shorten cooking time, and most importantly, sterilize and sterilize.

Let the food that is about to enter the human body be less or less toxic to a large extent, and reduce the harm to the body.

Some vegetables contain their own toxins, and not blanching them is indeed equivalent to taking poison.

Spinach, bracken, toon sprouts, green beans, daylily, broccoli, fresh bamboo shoots these 7 types of vegetables should be blanched no matter how lazy they are.

Have you learned to blanch the water correctly in three steps?