Do spinach boxes need to be blanched

It is generally recommended to blanch the spinach in the spinach box. Blanching water can remove oxalic acid, soften fiber, and improve food safety, but it can also be used directly if you pursue a richer taste or when time is tight. Spinach contains a high amount of oxalic acid, which can be dissolved in water by blanching, reducing interference with the absorption of minerals such as calcium and iron. High temperature rapid blanching can also destroy some anti nutritional factors and improve the bioavailability of nutrients in spinach. After blanching, spinach shrinks in volume and is easier to mix with the filling, making it less likely to be punctured when wrapped in dough. It is recommended to add washed spinach after boiling water, blanch for 10-15 seconds, immediately rinse with cold water, squeeze out the excess water, and then chop and season.

When using raw spinach directly, attention should be paid to selecting tender leaves, thoroughly washing them, and controlling the moisture content. The hard fiber of raw spinach may affect the taste of the box, and the steaming time needs to be extended to ensure it is fully cooked. Spinach that has not been blanched has a high content of oxalic acid, and people with kidney dysfunction or stone constitution should consume it with caution. When making, it is advisable to increase the amount of oil and fat appropriately, as the absorption effect of fat soluble vitamins is better.

When making spinach boxes, the blanching steps can be adjusted according to personal needs, but it is recommended for children, pregnant women, and those with weak digestive function to choose blanching treatment. When paired with calcium containing ingredients such as eggs and shrimp, blanched spinach can form a more reasonable nutritional combination. Whether blanched or not, spinach should be kept fresh and free from decay, and thoroughly heated during cooking to eliminate the risk of microbial contamination.