We should understand that both meat and vegetables can be blanched, and the steps of blanching are generally divided into two types: blanching in boiling water 1-2 minutes or boiling in cold water until the water boils. The former is suitable for any meat and vegetables, while the latter is only suitable for meat with strong smell. In this way, the blood in the meat will be boiled out, and it will taste better without fishy smell. So what is the blood and blood foam when boiling, and what should be skimmed and cleaned after boiling?

In the process of drowning, there will be a lot of floating foam on the water surface, which is dark and uncomfortable to look at. Therefore, everyone will have the same idea: you see, the boiled water has cooked all the dirty things in the meat. I have heard many friends talk about food production, and everyone agrees that meat ingredients can remove purine after blanching. All kinds of ideas, I don't know if I should believe them.

Whether in the family or the catering industry, before cooking ingredients, they will be treated according to the characteristics of ingredients, which is what we often say. Blanching removes impurities and odors from ingredients: No matter what kind of ingredients, there are impurities and odors. Blanching water and supercooling can remove the odor and impurities in the ingredients, and some harmful substances in the ingredients can be removed by dissolving in water. With the gradual improvement of the quality of life, meat has become an essential ingredient in life. When cooking, we usually blanch the meat in advance.

You can fish out the blood foam in the pot first, then fish out the meat and wash it, or you can fish out the meat and wash it directly. However, the removal effect of the two is not the same, and the effect of removing blood foam in time in the pot will be better than that of washing directly without removing blood foam. The main purpose of beating and dumping floating powder during blanching is to make the surface of meat less sticky with floating powder, because this layer of floating powder is difficult to clean in cold water, and even takes a lot of effort to clean! Therefore, it is best to knock off the floating powder on the surface during blanching.