food that needs blanching?

1. Vegetables that need to be blanched to remove oxalic acid

1. Vegetables: spinach, amaranth, water spinach, bitter gourd, bamboo shoots and water bamboo.

2. Causes of blanching: The high content of oxalic acid in spinach, cabbage, water spinach and bamboo shoots will affect the absorption of iron and calcium in human body, and oxalic acid will also stimulate the gastric mucosa to some extent, which can reduce the oxalic acid content by 3-85% after blanching.

time: boil in boiling water for 5-1 seconds.

2. Vegetables that need to be blanched to remove toxins

1. Vegetables: green beans, cowpeas, lentils, peas, day lilies and bracken.

2. Causes of drowning: Pod vegetables contain saponin and phytohemagglutinin, which can cause poisoning symptoms such as nausea, vomiting and numbness of limbs when they are not fully cooked. Fresh daylily contains colchicine, which will form toxic colchicine when absorbed by the stomach, and bracken contains protofern glycoside.

time: boil in boiling water for 5-1 minutes.

Third, vegetables that need to be blanched to remove nitrite

Vegetables: Toona sinensis, bracken, chrysanthemum morifolium, celery.

Causes of blanching: Toona sinensis and other vegetables contain a lot of (nitrite), and some nitrite can be dissolved after blanching in boiling water. Toona sinensis bought in the market will produce a lot of nitrite during storage. Pay special attention to blanching before eating.

Time: blanching in boiling water for about one minute.

4. Other foods that need to be blanched

Foods: auricularia auricula, yuba, shiitake mushrooms and kelp.

reason: foods that need to be soaked, such as auricularia auricula and yuba, will breed bacteria in the process of soaking, and will reduce a lot of bacteria after blanching, so it is more reassuring to eat.

time: fry in boiling water for 1-2 minutes.

5. Foods that need to be blanched to remove fishy smell and purine

Foods: pork elbows, big bones, ribs and chicken.

reason: large pieces of meat, ribs and chicken in soup, and blanching can remove blood and impurities and reduce drifting.

time: put the pot in cold water, skim the floating foam after the water boils, and then cook for 2~3 minutes.

VI. Foods that need to be blanched to remove pesticide residues

Foods: broccoli and cauliflower.

reason: broccoli and cauliflower have dense structures, so it is not easy to wash and blanch, which can remove pesticide residues, eggs and other impurities.

time: boil in boiling water for 1-2 minutes and then take it out.

seven, blanching to remove sediment food

food: flower clams, clams.

reason: shell foods such as huabanzi and razor clam contain a lot of sediment that can't be washed away.

time: boil in boiling water for one minute and then take it out.

8. Other blanched peeled vegetables

Food: tomatoes and potatoes.

reason: the kitchen skills necessary for lazy people can separate the skins of vegetables.

time: boil in boiling water and rinse with cold water.

nine, blanched vegetables to maintain color

food: lotus root, towel gourd.

reason: for vegetables that are easy to change color, blanching cooking can prevent them from turning black.

time: boil in boiling water for one minute.

1. Tips for blanching

1. Blanching time

(1) Green vegetables: 5-1 seconds.

(2) broccoli and cauliflower-intensive vegetables: 1-2 minutes.

(3) Remove the sediment and shellfish food: open your mouth for 1 minute and take it out.

(4) High nitrite content: 1 minute.

(5) Poisonous vegetables such as beans: 5-1 minutes.

2. Decaying temperature

(1) Vegetables and shellfish: Boil at 1 degrees.

(2) Meat such as big meat, bones, chicken, etc.: Cook in cold water.

3. Color and fragrance enhancement

Adding salt and oil to water not only enhances color but also retains nutrition. The purpose of adding implanted oil is to lock the moisture of vegetables. After blanching, the vegetables will be kept crisp with cold water, and the meat will be kept fresh with hot water after blanching.