Is the food mixed with water healthy?

There are many kinds of fresh vegetables in summer. Eating vegetables is more comfortable than eating meat in hot weather. Whether it's cold or stir-fried, the simple Aauto Quicker is more popular. However, it should be noted that some vegetables can't be cold salad or fried directly, because they contain some substances harmful to health, which can only be effectively removed by blanching. These six kinds of vegetables need to be blanched before they can be eaten. Don't save trouble, it's easy to have problems.

The first fresh day lily

Fresh day lily contains a substance called colchicine, which will form toxic colchicine after being absorbed by the stomach, and it will cause abdominal pain, diarrhea and other poisoning symptoms after eating. However, fresh daylily is more tender and delicious than dried daylily, and many people like it. In fact, as long as you pay attention, before eating, pick the stamens of the day lily, blanch them for more than ten seconds, and soak them in cold water for more than 1 hour, so there will be no problem in frying or cold salad. Because the flower buds of day lily contain the most colchicine, most of it can be removed after removal, and colchicine can also be effectively removed after soaking at high temperature, so it can be safely eaten after such treatment.

The second kind of spinach

Spinach is a kind of vegetable with high nutritional value, but it also has the highest oxalic acid content in leafy vegetables. Not only does it taste astringent, but eating it in the body will also affect the absorption of calcium and easily lead to stones. However, oxalic acid is soluble in water, and most of the oxalic acid can be removed by blanching spinach before eating. In addition, amaranth, water bamboo, bamboo shoots and other vegetables with a bit astringent taste are also high in oxalic acid, so they need to be blanched with clear water before the next cooking.

The third fungus

Now many people like to eat fresh fungus or tremella. Fresh auricularia contains a porphyrin photosensitive substance, which will cause itching and edema of the skin after being irradiated by the sun. Because it is soluble in water, you must blanch it before eating. If the dried auricularia auricula has decomposed some porphyrins when it is processed into dried products, the harmful substances can be removed to the maximum extent by changing water several times in the middle and then blanching.

The fourth kind of broccoli

Broccoli or cabbage flower, because of its special structure, is difficult to clean and prone to bugs. Soaking in light salt water and then blanching can effectively remove bacteria and insects, but blanching broccoli for a short time will destroy the vitamins it contains. Blanching can keep broccoli greener.

Fifth kind of beans

Beans such as cowpea and green beans are common vegetables in summer, and they must be cooked before eating. Immature beans are prone to poisoning symptoms such as vomiting, abdominal pain and dizziness. So it's best to cook the beans for a long time to make them completely cooked. If it is cold, it will take a long time to cook, so be sure to cook it before eating.

The sixth kind of purslane

Wild vegetables such as purslane and shepherd's purse are best eaten after blanching, because they contain alkaloids and oxalic acid, so most of them taste bitter. Blanching can effectively remove most harmful substances and make it more comfortable to eat. Toona sinensis, in particular, contains nitrite, which is very harmful to health, but it can be effectively removed after blanching, so all kinds of wild vegetables should be blanched before eating.