Green beans If you often read the information, you will find that news reports always report food poisoning incidents of green beans. Even in order to prevent green beans from poisoning, fried green beans are forbidden in canteens or restaurants in many places. Mainly because green beans contain a lot of red blood cell phytoagglutinin, if you eat green beans that have not been fried, it will cause food poisoning.
However, the red blood cell phytohemagglutinin of green beans will fade quickly when it encounters continuous high temperature, so it must be blanched when frying green beans. When blanching green beans, they must be boiled in water for at least 3 minutes, so as to completely remove the red blood cell phytohemagglutinin contained in green beans.
Spinach people often ask me why my fried broccoli tastes very astringent, but it is actually caused by no blanching. Because broccoli contains a lot of oxalic acid and tannins, these chemicals will cause astringency in the mouth after entering the mouth, and oxalic acid and tannins are soluble in water, so you must blanch spinach first. When the broccoli is blanched, it needs to be boiled in a pot, picked up immediately after boiling for 30 seconds, and then cooled to ensure that the broccoli is more delicious and does not turn yellow.
Cauliflower When broccoli grows, some broccoli may contain worms or larvae. Therefore, in order to avoid the taste of larvae and insects, when cooking flowers, you must blanch them. How can we completely ensure that there are no larvae or bugs in cauliflower?
If you have enough time, when frying broccoli and cabbage, I also suggest that you blanch them, so as to ensure that these vegetables and fruits are free of bugs. Like cabbage and broccoli, blanch for 3 minutes. Like soft cabbage, it only takes a minute to blanch.
Winter bamboo shoots in a few places will have serious astringency, mainly because they contain a lot of oxalic acid, which will evaporate into carbon monoxide, carbon dioxide and water when kept at a high temperature in water, while winter bamboo shoots without oxalic acid will be crisper and sweeter. When the winter bamboo shoots are blanched, the water must be released from the pot, which can make the winter bamboo shoots taste the best. Winter bamboo shoots can be cooked for 50 seconds.