Blanching spinach still feels a bit astringent

The astringency of spinach after blanching is usually related to residual oxalic acid or improper blanching methods. In most cases, prolonging blanching time or adjusting treatment methods can improve it, while in a few cases, it may be related to variety characteristics or individual taste sensitivity. Spinach contains a high amount of oxalic acid and tannins, which can bind with oral mucosal proteins to produce a astringent sensation. Conventional blanching for 30 seconds to 1 minute can remove most of the oxalic acid, but if the spinach is older or the stem is thick, it may need to be extended to 2 minutes. When blanching, it is recommended to use boiling water and keep it on high heat. The water should completely cover the spinach. Immediately supercooling after blanching can interrupt the residual heat and continue to damage the nutrients. Some varieties with thicker dark green leaves, such as spinach with round leaves, have higher oxalic acid content and require more thorough blanching. In rare cases, astringency may be related to the sensitivity of taste receptors. This group of people can try pairing blanched spinach with high-fat ingredients such as nuts and sesame paste, as fat can alleviate the astringency caused by tannins. If you are particularly sensitive to astringency, you can choose tender spinach with lower oxalic acid content or early maturing varieties that are available in spring. These spinach varieties have finer fibers and less oxalic acid deposition. Adding a small amount of acidic substances such as lemon juice or vinegar during cooking can also reduce the perception of astringency through acid-base neutralization.

When processing spinach in daily life, it is recommended to prioritize ingredients with intact leaves and tender stems. After blanching, they can be used for cold dishes, stir frying, or soup making. Oxalic acid is easily soluble in water, so avoid repeatedly heating and blanching spinach to prevent nutrient loss. For those with weak digestive function, the blanching time can be extended until the leaves are completely softened, and calcium rich tofu or dairy products can be used. Calcium can combine with residual oxalic acid to form calcium oxalate that is not easily absorbed, reducing irritation to the gastrointestinal tract. Maintaining dietary diversity and consuming different types of dark vegetables 3-4 times a week is more beneficial for balanced nutrition.