These kinds of vegetables need to be blanched before cooking to be delicious

In your spare time, cook some home-cooked dishes at home, experience life, and make your home full of fireworks, so that the days will be more comfortable and comfortable.

Home-cooked dishes are simple and convenient, and it doesn’t matter whether they taste good or bad, as long as they suit their own tastes, but there are ways and tricks to make dishes well, to mix nutrition reasonably, and to handle ingredients. Today, I will share the correct way to eat 4 kinds of vegetables, which will be better for your health.

1. Bamboo shoots

Bamboo shoots are very rich in nutritional value, containing vitamins, amino acids, carbohydrates, proteins, fats, iron, calcium, phosphorus, carotene and so on. Spring bamboo shoots, green bamboo shoots, winter bamboo shoots, bitter bamboo shoots, and sweet bamboo shoots have different effects and functions, and their tastes are also different.

When eating bamboo shoots, you need to blanch them in boiling water, because bamboo shoots contain a lot of oxalic acid, and if you eat them, you will feel numb and astringent.

In order to taste more delicious, it is necessary to blanch in boiling water for about 8 minutes to completely decompose the oxalic acid in the bamboo shoots, and then soak them in cold water. Such bamboo shoots are tender and crispy, very delicious.

2, beans

There are many types of beans, the common ones sold in the market include long beans, cloud beans, cowpeas, lentils, peas, concanavas, etc. No matter what kind of beans, they need to be blanched in water before eating.

The taboo of eating beans is that it is best not to eat unripe beans. If you eat undercooked beans, poisoning may occur, because the beans contain natural toxins, such as phytohemagglutinin, hydrocyanic acid, chromoside, trypsin inhibition, etc. If you do not blanch, these toxins will affect If you are healthy, it will break down by scalding it at high temperature.

Carob has a lot of nutritional value. The nutrients contain minerals, proteins, fatty acids, vitamins, etc., which are very good for people with weak spleen and stomach.

There are also some tips when making beans: 1. The beans should be scalded in boiling water to prevent poisoning after eating; 2. It is best to pass cold water for the beans after blanching, so that the taste will be more crisp; 3. Blanch Add the right amount of cooking oil and salt to the water, which can make the beans fresh and green.

3. Spinach

Spinach is one of the common vegetables in our life. It is often called "brain golden dish" and also called "nutrition model student". It contains a variety of nutrients, such as: minerals, vitamin C, iron, calcium, vitamins K, carotene, etc.; while it is nutritious, it also contains a lot of oxalic acid. If you don't blanch it, you will feel astringency and numbness in your mouth, which is caused by oxalic acid. Have you experienced it?

Because spinach is a common vegetable, I seldom pay attention to these when eating it. Many people are recruited because of this. I hope that friends who read this small article must correct it. It is best to blanch spinach when eating it. Oh, it takes longer, and it is best to let the high temperature slowly decompose the oxalic acid.

4. Toon

Toona sinensis, which is often called "vegetable on the tree", is not only rich in nutrients, but also has medicinal value. Because of its rich nutrition and its own unique taste, it is very popular among some people.

Toona sinensis contains protein, vitamin C, phosphorus, calcium, carotene, vitamin B, etc. Common toon practices include cold salad, pickled toon, toon cake, toon scrambled eggs and so on.

Toona sinensis contains nitrite, it is best to scald it in boiling water for 2 minutes before eating or cooking to decompose the nitrite. It will be healthier to eat this way.