1. Vegetables with high oxalic acid content, such as spinach, purslane, amaranth, fresh bamboo shoots, cantaloupe, bamboo, etc., have high oxalic acid content and astringent taste, which may also cause stones to turn white. Boiling in boiling water for 5- 10 second can reduce oxalic acid content by 30%-80%.
2. Vegetables easy to produce nitrite, such as Toona sinensis and celery, are all vegetables easy to produce nitrite. The more nitrite is stored, the carcinogen nitrosamines will be formed. Bleaching method: 70% nitrite can be removed by blanching for 5- 10 second.
3. Bean, kidney bean, lentil and fresh lily containing toxin contain saponin and phytohemagglutinin, and fresh lily contains colchicine, which can cause poisoning. Scalding method: soak in clear water for 5 minutes, and then blanch in boiling water for 5 minutes?
4. Cauliflower. The structure of cauliflower, broccoli and other vegetables is easy to leave eggs and dirt in the flowers, which is rich in pesticide residues and needs to be blanched again. Blanching method: add proper amount of salt and edible oil to blanch 1-2 minutes. How to blanch correctly: blanched vegetables should not exceed the minimum water content of all vegetables. Good heating: There is almost no oxygen in boiling water, which can reduce the thermal oxidation loss of nutrients. Don't cut too much. Don't cut the blanched vegetables excessively to prevent the loss of vitamins and minerals. Add a little salt. Adding 1% salt to boiling water can slow down the diffusion of soluble components such as C and B vitamins into water. In the process of blanching, the water-soluble nutrients of vegetables, such as C and B vitamins, will be lost to the pot. However, adding 1% salt to boiling water will slow down the diffusion of its soluble components into water.
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