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Guide: Don’t eat these 5 types of food directly. You must blanch them before you eat them. For the sake of your family, don’t worry about trouble
The weather is getting colder and colder recently. It’s very welcome to eat hot pot in winter, but you must “eat the right” to eat hot pot so that it will not burden your body. Why do you say that? Because hot pot is to "shabu-cook" the dishes before they can be eaten, it is easy to make mistakes in the process of rinsing. You should know that some ingredients are not as simple as simmering. They contain many substances, which must be blanched. The water can only be removed, so that eating it is good for the body without harm. Many people are not very familiar with this type of food. I didn't understand it before. I just took it seriously after reading a report some time ago.
The report I saw at the time was that the hospital in a certain area received several consecutive patients, and they were all people who ate portulaca but not blanched, which affected the body. At that time, when I read this article, I felt unbelievable, but when I searched for the information, I understood the principle, mainly because purslane contains a lot of oxalic acid. Oxalic acid is not only easy to interact with calcium in the body The reaction will affect the absorption of calcium, and it will also be harmful to the body. Therefore, it must be blanched to remove the oxalic acid in it before cooking. In fact, in addition to oxalic acid-containing foods that need to be blanched first, there are many similar foods that need to be blanched. Below I will share 5 kinds of foods for you. Don’t eat these 5 types of foods directly. You must blanch them first. Eat again, for the sake of your family, don't be afraid of trouble! Interested friends, let's take a look.
The first type: meat food
meat food needs to be blanched before cooking. This is something everyone knows.The main purpose of blanching meat is to remove blood and impurities in the meat. They are the main cause of the meaty smell. After removing them, the fishy smell of the meat will be reduced and the taste will be relatively better. But before blanching, the bloody parts or meat should be soaked for a while, so that the odor can be completely removed.
The second type: Span1span nitrite ingredients
The concept of nitrite may still belong to this food, such as cured meat Foods, because they need to be blanched with water before cooking, so as to reduce the salty taste and at the same time reduce the nitrite content, which makes them healthier to eat. In addition, some vegetables also contain a lot of nitrite, and they must be blanched to reduce their content. For example, lettuce, toon, celery and other vegetables are stored for longer. Vegetables with higher nitrate content must be blanched before eating.
The third type: "beans" ingredients
This kind of legumes does not refer to foods such as red beans and soybeans, but refers to 2span2span, corner beans _span Kidney beans and other foods, these foods are also well-known that they must be cooked before they can be eaten, but they must not only be cooked but also blanched in advance. After blanching, they can be cooked. Will cause certain harm. In addition, soak in water for about 5 minutes before blanching, so that you can eat more assured.
The fourth type: ingredients that are not easy to clean
Vegetables that are not easy to clean include cauliflower and broccoli.Because many vegetables will grow insects and pesticides during the growth process, and such difficult-to-clean vegetables are also prone to residues of insect eggs and pesticides, so you must first blanch them when eating, so that they can be eaten with confidence. If you are not afraid of trouble, you can soak it in light salt water for a while to make it cleaner.
Fifth: Foods containing oxalic acid
The last one is foods with high oxalic acid content. In addition to the purslane just mentioned, these foods are common There are vegetables such as spinach, bamboo shoots, wild rice, bitter gourd, celery, etc. These vegetables can reduce a large amount of oxalic acid after blanching, so that they can be eaten more assuredly.
Tips:
1. When blanching food, it is divided into cold water blanching water and hot water blanching. Generally meat is blanched in cold water, while vegetables are blanched in boiling water. When blanching vegetables, you can add a little salt and oil to the water. Salt can ensure the crisp taste of the vegetables, and the oil can maintain the color of the vegetables and reduce the loss of nutrients.
2. When blanching water, time control is very important. Vegetables with leaves can be blanched for about 15 seconds; root vegetables are blanched for about 1 minute; legumes are blanched for more than 5 minutes. Good; the meat can be cooked with white foam.
The above are the types of food that must be blanched, which I have shared with you. Don’t eat these 5 types of food directly. You must blanch first before eating. For the sake of your family, don’t be afraid of trouble!
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