Blanched greens are a familiar dish to our people. Green vegetables contain many vitamins, fiber, and minerals that are very good for human health. However, in the technological age, many farmers often use chemicals such as pesticides and growth stimulants to help vegetables grow quickly and be harvested for high productivity. Therefore, if vegetables are not properly processed before cooking, they can easily affect health. With the vegetable blanching method below, you will completely remove any residual stimulants in the vegetables, so you can enjoy them with peace of mind.
Wash vegetables properly before blanching
To ensure both full nutrition in vegetables and hygiene, you should wash each leaf of vegetables directly under running water. This is the most effective way to remove worm eggs and pathogenic bacteria.
Washing the vegetable leaves directly under running water is also very effective in removing residual pesticide chemicals that remain on the vegetable leaves. Be careful with vegetables that are grown in water because there are many parasites that stick directly to the vegetables that cannot be seen with the naked eye. Among them, the most common are parasite eggs and bacteria.
Blanching leafy greens is safest
Open the pot lid when blanching vegetables
In terms of nutrition, there is a large amount of organic acid in vegetables, some of which are harmful to the body. These organic acids will evaporate during processing.
Therefore, when cooking, open the lid to remove harmful substances from the body and at the same time retain chlorophyll and magnesium in vegetables.
Cooked vegetables should not be cooked too long before meals because during processing, water and nutrients in green vegetables will be separated. The longer the time, the more nutrients will be separated and the vegetables will no longer be fresh and green.
Blanching vegetables to remove chemicals
How to blanch leafy greens
Blanch vegetables over high heat: In the process of blanching vegetables, adjust the high heat so that the vegetables cook quickly, keeping the beautiful green color. If blanched over low heat, the vegetables will turn black and cook unevenly.
Moreover, if the vegetables are blanched for too long, the vitamins in the vegetables will be dissolved too much into the cooking water, causing the vegetables to lose their nutrients.
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