Why blanch spinach with boiling water? Many people don't figure it out, no wonder it's not healthy to have a black color

 

好处一‬，去除草酸，有益于人体健康

Whether spinach is used for stir-frying, cold dressing, or soup, you must remember to blanch it with boiling water before making it. Spinach always tastes astringent, this is because spinach contains a lot of oxalic acid, and its oxalic acid content is the highest among all green vegetables, which is not conducive to people with high uric acid to eat, and it is easy to cause calcium loss and affect human health.

Oxalic acid is easily soluble in water, so before cooking, it is recommended that you must remember to blanch it with boiling water to reduce the astringent taste, which is also more beneficial to our health.

好处二‬，保持菠菜颜色翠绿不发黑

Before cooking, blanch the spinach first, which will keep the spinach green and not blackened. Before blanching the spinach, clean the spinach first, remove the roots, separate the stems and leaves, pour water into the pot, boil over high heat, put in a small spoon of edible salt and an appropriate amount of cooking oil, so as to reduce the loss of nutrients in the spinach, after the pot is boiled, put in the spinach stem part, blanch to 20 seconds, and then put in the spinach leaves, blanch to 10 seconds, and quickly cool after removing, so as to make the spinach more green, the taste is more tender, and the spinach will not be black and discolored because of the long cooking time.

Let's take a closer look at the process of making scrambled eggs with spinach.

——【菠菜‬炒‬鸡蛋‬】——

一‬、准备‬食材

主料‬：菠菜‬、鸡蛋‬；

辅料‬：葱、姜、蒜‬、干辣椒‬、花椒粒‬；

调料‬：盐‬、鸡粉‬、蒸鱼豉油‬。

二‬、制作‬过程

第一步‬，摘取‬菠菜‬的老叶‬和‬黄叶‬，切去‬菠菜‬的根本‬，然后‬清洗‬干净。 菠菜‬的‬根部下面‬的‬茎‬中‬容易藏‬‬有‬泥土‬，在‬清洗‬的时候，一定‬要注意清洗‬干净。

The second step is to cut the spinach stems and leaves with a knife and then put them into a plate separately, clean the green onions, ginger, garlic and dried chili peppers, cut the green onions, mince the ginger, cut the garlic into cubes, cut the dried chili peppers into sections, beat the eggs into the bowl, beat them and set aside.

The third step, add water to the pot, boil over high heat, put in an appropriate amount of salt and drop some cooking oil, then put in the spinach stalks and blanch for 20 seconds, and then put in the spinach leaves to blanch for about 10 seconds and quickly remove them, cool the water, and finally control the water to dry for later use.

The fourth step, after the wok is heated, pour in an appropriate amount of cooking oil, when the oil temperature is 7 hot, pour in the egg liquid, fry the bottom of the egg to condense, then turn over, use chopsticks or a spatula to beat the eggs, fry both sides of the golden ripe and take out for later use.

The fifth step, the wok does not need to be cleaned, pour in an appropriate amount of cooking oil, after heating, put in the green onion, ginger, garlic, and dried chili pepper on high heat until fragrant.

Step 6: Pour in the scalded spinach, add salt, chicken powder, steamed fish soy sauce to taste, then add the scrambled eggs, stir evenly and put it on a plate.