Does wild rice stem need to be blanched?

The way to eat water bamboo is actually quite simple. It is usually better to stir-fry it. In addition, one of the famous dishes in the Jiangnan area is stir-fried water bamboo with meat. But does water bamboo need to be blanched? This is a question that many people do not understand. In fact, you can blanch the water chestnuts before eating them. After blanching, they will be crisper, more juicy and have a better taste. The reason why we recommend blanching water is because water bamboo contains oxalic acid, which can be solved by blanching water.

Do you need to blanch wild rice stems?

It is best to blanch it in water. Water bamboo can be fried or eaten raw. The raw water bamboo has a crispy texture, tender meat and lots of juice. However, since water bamboo contains a lot of oxalic acid, oxalic acid will combine with calcium in the intestine to form insoluble calcium oxalate, which is difficult to be absorbed by the human body. This not only affects the body's absorption of calcium, but also poses a risk of stones.

Because oxalic acid is soluble in water, especially when the water temperature is high, oxalic acid can easily diffuse into the water. Blanching water bamboo shoots before eating can remove a large amount of oxalic acid and promote the absorption of calcium and protein. Therefore, it is better and healthier to eat them after blanching.

How to blanch wild rice stem

To blanch the water bamboo shoots, put the cut water bamboo shoots into boiling water for about 1 minute, then remove them from the water, drain them and set them aside for cooking.

Vegetables high in oxalic acid should be blanched before cooking

In summer, all kinds of fresh vegetables begin to be available in large quantities. Although everyone knows that eating more vegetables is good for health, vegetables contain oxalic acid, which will form precipitation with calcium. Can we eat them at the same time? Vegetables are high in oxalic acid. Will I get kidney stones if I eat too much? Oxalic acid is soluble in water, so blanch the vegetables first before you can rest assured.

There are several main types of green leafy vegetables that are rich in oxalic acid: spinach contains 0.97% oxalic acid, amaranth contains 1.09%, leek contains 1.48%, purslane contains 1.31%, and the vegetable with the highest oxalic acid content is parsley (which restaurants often use to decorate plates), which contains 1.70%. In order to avoid consuming too much oxalic acid, it is best to blanch these vegetables in boiling water to remove the astringency before eating.

Most vegetables, including common green leafy vegetables such as cabbage, rapeseed, kale, celery, Chinese cabbage, green lettuce, broccoli, etc., do not have high oxalic acid content, so it is okay to eat these vegetables without blanching. The oxalic acid content in bamboo shoots, bitter gourd and wild rice stem is not low. In addition, soybeans, various melon seeds and nuts, which are not vegetables, actually also generally contain a lot of oxalic acid.