There are two types of blanching: cold water blanching and boiling water blanching. The specific blanching method to be used depends on the ingredients. The following will explain how to choose the blanching method based on the ingredients:

Cold water blanch pot:

(1) Applicable Ingredients: a. Vegetables such as bamboo shoots, radishes, potatoes, arrowheads, potatoes, etc.

b. Meats such as mutton with strong smell and blood stains, as well as pig intestines, internal organs, etc.;

(2) Blanching effect: a. The astringent taste of vegetables can be removed after being heated in a pot with water.

b. Raw materials with strong smell and blood stains in meat can remove the blood and fishy smell inside;

(3) Blanching method: Put the raw materials and cold water into the pot at the same time

2. Boiling water:

(1) Applicable ingredients: a. Vegetables that need to maintain bright color and taste, such as rape, spinach, green pepper, celery, and lettuce , beans, bean sprouts, etc.;

b. Process meat raw materials with less fishy smell and less blood, such as chicken, duck, tendons, cubed meat, etc.

(2) The function of blanching: a. It can ensure that the rich nutrients contained in the raw materials are less lost, avoid the destruction of pigments, and ensure the color and taste;

b. Remove the fishy smell and a small amount of blood stains in the food

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(3) Blanching method: Let the water in the pot boil first, then add the raw materials into the pot.

3. Note: After blanching the ingredients, cold water should be poured into them immediately after taking them out, so that the bright color can be maintained.