Remember to blanch these seven vegetables before cooking in spring. Don't be lazy, your family will feel more at ease after eating.

The sun is shining in spring, and all kinds of plants grow rapidly under the continuous spring rain. The variety of vegetables in the vegetable market is much richer than that in winter, and there are more wild vegetables. People also seize this short early adopter period and taste it in different modes every day.

However, it should be noted that all seven kinds of vegetables have their own "toxins". Remember to blanch before cooking, and don't be lazy, or eating it will affect the health of your family.

First of all, why do some vegetables need to be blanched during cooking? What are the skills of drowning?

Scalding vegetables has three main purposes: one is to remove some pesticide residues, oxalic acid or other harmful substances; Second, some vegetables will be brighter in color and increase appetite; Third, some vegetables are cooked in cold water, which makes them more crisp and refreshing; Moreover, some vegetables have bitter taste, which will be reduced after blanching.

The skills of blanching vegetables are as follows: first, clean the vegetables before blanching and use enough water; Second, when blanching vegetables, you can add a little salt to the water and drop a few drops of cooking oil to make the vegetables more colorful after blanching; Thirdly, cold water should be used in time after blanching, which can not only maintain the bright color of vegetables, but also improve the taste; Fourth, don't cover the pot cover during the blanching process, which will affect the color of the dish. Of course, the blanching time of different vegetables is different and cannot be generalized.

Of course, not all vegetables need to be blanched. Let's look at seven kinds of vegetables that must be blanched in spring.

A mung bean

Beans represented by green beans all carry "toxins" themselves, and we often see reports of poisoning incidents caused by eating undercooked beans. Therefore, when eating this kind of vegetables, remember to blanch it first, blanch it for a long time, and then fry it after it is cooked. Don't covet beautiful colors and crisp taste, and eat uncooked vegetables such as beans.

Roccoli, Elb

Vegetables such as broccoli and cauliflower are not easy to clean and easy to hide eggs because of their structural problems. It is really unsanitary to fry them directly, so it is best to blanch them before cooking, which can also remove some pesticide residues and make them more comfortable to eat.

Sanchunsun

Bamboo shoots such as spring bamboo shoots and winter bamboo shoots contain a lot of oxalic acid. If the human body eats them, they will combine with calcium in the body during digestion to form stones, and blanching can remove more than half or even more than 80% of oxalic acid content. Usually, blanching 1 min is more appropriate.

Chinese toon

Toona sinensis is different from other vegetables. Toona sinensis contains nitrite, and the nitrite content in fresh Toona sinensis is less than that in fresh Toona sinensis. When Toona sinensis is old or stored for a long time, the content of nitrite will increase, but after blanching, the content of nitrite in Toona sinensis will decrease by more than 70%, and the blanching time can be from half a minute to 1 minute.

Five portions of spinach

Spinach is also a vegetable with high oxalic acid content, and blanching can remove most oxalic acid, but spinach belongs to leafy vegetables, and blanching time can exceed ten seconds. If blanching takes too long, you will lose a lot of vitamins.

Liudaylily

Fresh day lily is also a kind of vegetable, which has its own "toxin", including a substance called colchicine. Colchicine itself is non-toxic, but it will become colchicine after being absorbed by the human body, which is more toxic and will cause nausea, vomiting, fatigue, numbness and other adverse conditions. But this substance is easily soluble in water, so when eating day lily, first pick the flower heart and blanch it with cold water.

Seven kinds of wild vegetables

There are many wild vegetables in spring, such as shepherd's purse, amaranth, Ququ, wormwood and so on. Most wild vegetables have bitter taste, that is, they contain a lot of oxalic acid. It is better to blanch them with clear water to make them safer to eat.