Do water spinach need to be blanched

It is generally recommended to blanch water before consuming water spinach, which can help remove oxalic acid, pesticide residues, and microbial contamination. Water spinach contains a lot of oxalic acid, blanching can reduce the oxalic acid content and avoid affecting calcium absorption; There may be residual pesticides or bacteria on its surface, and short-term blanching can effectively reduce the risk. If you pursue a crispy and tender taste or quick cooking, blanch briefly for 10-15 seconds.

The stem of water spinach is thicker and more fibrous, and direct frying may result in a harder texture. Blanching can soften the stems and leaves, shorten the subsequent cooking time, and maintain the emerald green color. High temperature blanching can damage some oxidase activity and reduce vitamin C loss. For cold dishes, blanching is a necessary step to eliminate astringency and improve hygiene and safety.

Some people may prefer the original taste without blanching, but it is necessary to ensure that the vegetable source is reliable and thoroughly washed. Untreated water spinach has a high oxalic acid content, and long-term consumption in large quantities may increase the risk of kidney stones. For gastrointestinal sensitive individuals, consuming raw water spinach directly can easily cause discomfort. It is recommended to reduce irritation by blanching.

When processing water spinach, you can first remove the old stems, wash them, and then blanch them evenly. Adding a small amount of salt or cooking oil to water can help lock in nutrients. Immediately supercooling after blanching can maintain crispness, suitable for stir frying or cold mixing. Note that the blanching time should not be too long to avoid excessive loss of nutrients. Special populations such as pregnant women and kidney disease patients are recommended to blanch thoroughly to ensure safety.