People who cook often, remember to blanch these 5 kinds of food before eating, otherwise it will affect the taste and health
Many vegetables in life need to be blanched before eating, but many people tend to ignore this step, which will not only affect the taste of the ingredients, but also greatly reduce nutrition, and in serious cases will bring some health risks . The foods that need to be blanched in life can be roughly divided into 5 categories.
The oxalic acid in vegetables will affect the human body's absorption of nutrients such as calcium and iron. If a person with a bad stomach ingests a large amount of oxalic acid, it may stimulate the gastric mucosa and cause physical discomfort. The most intuitive effect of oxalic acid on vegetables is that they taste bitter and astringent. Even if they are cooked with heavy oil and heavy salt, they can still taste bitter and astringent. Because oxalic acid dissolves in water, blanching the water before cooking can greatly reduce the oxalic acid content in vegetables.
Once the human body ingests nitrite in excess, it will cause certain health risks. Of course, this means a large intake. The WHO recommends that the intake of nitrite should be 0-0.07mg per kilogram of body weight per day. Simply put, an adult weighing 100 pounds should not consume more than 3.5mg of nitrite per day. There is no problem. The nitrite content in most fresh vegetables will not exceed 1mg/kg, so don't worry too much. But the toona sinensis, known as the "vegetable on the tree", is an exception. Toona sinensis with higher nitrite content can be measured in g/kg. The nitrite content of toona sinensis will be greatly reduced after blanching. In addition, blanching water can also remove the bitterness of toona sinensis, so that the color of toona sinensis changes from red to green.
These raw, poisonous vegetables require further heating and cooking in addition to blanching them. For example, the colchicine contained in fresh day lily will be converted into dicolchicine in the human body, which stimulates the human respiratory tract and gastrointestinal tract, thereby causing symptoms such as evil (xin) and stomach (tong). There are also green beans, lentils and other pod plants, all contain saponin and phytohemagglutinin, and these toxins will pose a threat to human health. However, after being heated at high temperature, these toxins will be decomposed, so no matter what kind of beans you eat, remember to fry them until they are cooked.
When many people wash vegetables such as cauliflower and broccoli, they mostly just rinse the surface with water. First of all, the surfaces of these two types of vegetables have strong hydrophobicity. Once water touches the surface, it will become water droplets and slide off. Coupled with the tight structure of cauliflower and broccoli, you can rinse it off with water. of. When washing these two types of vegetables, it is best to break them into small pieces, then soak them in water with a spoonful of salt and a little flour for 10 minutes, then rinse and blanch them. This will not only play a role in sterilization, but also clean the eggs inside. As for the vegetables that need to be soaked, such as fungus and kelp, it is best to blanch them in water after soaking, because it is easy to breed some microorganisms and bacteria during the soaking process. It needs to be reminded here that this kind of foaming food is best to eat and foam immediately, especially fungus. It must not be overnight. Once eaten by mistake, it will cause abdomen (xie), abdomen (tong), and heavy will (homonym). .
In addition to the common vegetables mentioned above, all kinds of meat also need to be blanched. Blanching the meat can not only remove the fishy smell and blood in the meat, but also avoid a lot of foam during the stewing process, which makes the soup cloudy. People who often cook will choose to put some ginger slices, cooking wine, and peppercorns when the meat is blanched, because this combination can more effectively remove the fishy smell of the meat.
When most green vegetables are blanched, you can add some oil and salt, which will keep the color and taste of the dishes better. It is best to cook meat in cold water, because after boiling water, the protein of the meat will instantly solidify, making it difficult to discharge the impurities in the meat.