What vegetables need to be blanched
An introduction to the topic of vegetables that need to be blanched, with corrections welcomed if there are any mistakes!
What vegetables need to be blanched
The vegetables that need to be blanched include broccoli, spinach, Chinese toon, green beans, tender bamboo shoots, fresh bamboo shoots, Chinese kale, mushrooms, Chinese yam, garlic sprouts, kelp, and black fungus. Among them, mushrooms need to be blanched before consumption, and all fungal ingredients should also be blanched before cooking, as they grow in dark and humid environments. Boiling water blanching can remove the flavor of the fungi as well as surface dirt and impurities.
Many seasonal vegetables are now coming into the market, but some fresh vegetables can have toxicity or hazards. They should not be eaten randomly. Fortunately, after these vegetables are blanched, the toxicity is generally destroyed, so there is no need to worry too much.
The vegetables that need to be blanched include broccoli, spinach, Chinese toon, green beans, tender bamboo shoots, fresh bamboo shoots, Chinese kale, mushrooms, Chinese yam, garlic sprouts, kelp, and black fungus.
1. Broccoli
Broccoli florets are dense and exposed, easily coming into contact with bacteria and dust. Simply washing under water cannot remove pesticides and harmful substances, so blanching must be chosen for healthier consumption and a crispier texture.
2. Mushrooms
Mushrooms need to be blanched before consumption, and all fungal ingredients should be blanched before cooking, as they grow in dark and humid environments. Boiling water blanching can remove the flavor of the fungi and also clear away surface dirt and impurities.
3. Garlic Sprouts
Garlic sprouts need to be blanched before consumption as they contain a large amount of allicin. If eaten directly after stir-frying, they can be quite rough and unpalatable. Blanching before cooking can make garlic sprouts more fragrant and tender.
4. Spinach
Spinach contains a lot of protein and is a nutritious ingredient. However, it also contains a lot of oxalic acid. If eaten directly after stir-frying, the taste is quite tart and not easily accepted. When blanching spinach, note that half a minute in boiling water is enough and should not be overcooked.
5. Chinese Toon
Chinese toon has high nutritional value but contains a lot of nitrites and nitrates. It must be blanched before consumption, which can remove most of the harmful substances and make its color greener and brighter.
The above details about the vegetables that need to be blanched. If this information is helpful to you, remember to visit the website often!