Category 1: Wild vegetables such as purslane
Wild vegetables like purslane should be blanched to thoroughly remove dust and small insects, preventing allergic reactions.
Category 2: Cruciferous vegetables
Cruciferous vegetables like broccoli and cauliflower are more nutritious and have a better texture after blanching. The abundant dietary fiber in them is also easier to digest.
Cold Salad with Fungus and Flowers
Category 3: Mustard and cabbage family vegetables
Mustard and cabbage family vegetables, such as rutabaga, contain a substance called glucosinolate. When hydrolyzed, it produces volatile mustard oil, which aids in digestion and absorption.
Category 4: Vegetables high in oxalic acid
Vegetables high in oxalic acid, such as spinach, bamboo shoots, and water bamboo, have oxalic acid that binds with calcium in the intestines to form calcium oxalate, which is difficult to absorb and interferes with the body's calcium absorption. Therefore, they must be blanched in boiling water before being served cold to remove most of the oxalic acid. Additionally, for vegetables like lettuce and water chestnuts, it is best to peel, wash, and blanch them in boiling water before eating raw. This is more hygienic and does not affect the taste or nutritional content.
Of course, not all vegetables are suitable for cold dishes. Starchy vegetables like potatoes, taro, and Chinese yam must be cooked thoroughly; otherwise, the starch granules will not break down, making them indigestible. Kidney beans contain large amounts of saponin and hemagglutinin, and if not cooked thoroughly, they can cause food poisoning. Kidney beans should be cooked for a long time until they are fully cooked and have changed color before they can be safely eaten. Bean sprouts should be stir-fried, and even if used in a cold salad, they must be cooked first.
♪ And cold-eared ♪