The brine blanches dishes nutrition runs off little _ and cooks the skill

The brine blanches dishes, nutrition runs off little _ and cooks the skill
More than half pots of water add half a spoon of salt It is more vivid to put some oil colors A lot of people like blanching first before cooking the vegetables, not only easier to familiar with, still rest assured more safely. However, the boiling water blanches dishes though the advantage is numerous, will lose nutrition at the same time. If want to make the best of both worlds, it is a good method to blanch dishes with the brine.Blanch and scald the vegetables and have a lot of advantages. First, can remove residual pesticide; Second, the vegetables of some oxalic acid with high content, such as the spinach, wild rice stem, water spinach, use ldquo of boiled water; Blanch rdquo; , can prevent oxalic acid from being absorbed by the human body, bind with calcium and form kidney stone; Third, can remove the spicy pained bad smell in some vegetables; Fourth, while cooking the dish cold and dressed with sauce, blanch the vegetables first, can kill the microorganism attached to surface, not only taste safer, the color is also a little more goodlooking.But it can be analyzed from angle of nutrition, after the vegetables are blanched, the water soluble nutrient component among them will incur loss, for example beneficial vitamin C, thiamine clan, carrotene to human body,etc., will all run off into the pan. But if add 1% of the salt into boiling water, make it close to solution of the physiological saline, the vegetables are in the internal and external environments relatively balanced in density of body, the speed that its soluble composition spreads in water will be slowed down. It can't be too much but must always remember salt, more than half pots of water half a spoon of salt.
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