blanching ingredients is a common cooking skill, which is to put ingredients in boiling water and cook them slightly, then take them out for later use. The purpose of blanching is to remove impurities and odors from ingredients and make ingredients cleaner and more hygienic.

blanching is not simply boiling, but you need to master some skills and precautions. The following are some suggestions on blanching ingredients:

● Blanching time: The blanching time should be determined according to the size and texture of ingredients. Generally speaking, the blanching time should not be too long to avoid the ingredients getting old or losing their nutritional value. For some vegetables and fruits, the blanching time is usually between a few seconds and dozens of seconds; For meat and fish, the blanching time may take longer, usually about 1-2 minutes.

● blanching temperature: the temperature of the blanching water should be high enough to heat the ingredients quickly, but it should not be too high to prevent the ingredients from getting old or boiling. Generally speaking, the temperature of blanching water should be between 81-91℃.

● blanching method: different ingredients need different blanching methods. For example, vegetables and fruits can be blanched in boiling water, and then immediately taken out for later use; For meat and fish, you can blanch them in cold water, then gradually heat them to boiling, and then take them out for later use.

The following are some ingredients that need to be blanched in advance:

● Meat: Meat contains more blood and odor, which can be removed by blanching in advance, making the meat cleaner and more hygienic.

● Fish: Fish contains a lot of fishy smell and peculiar smell. Blanching in advance can remove these impurities and peculiar smell and make the fish more delicious.

● Tofu: Tofu contains a lot of moisture and beany smell, which can be removed by blanching in advance, making tofu more tender and delicious.

● vegetables: some vegetables contain more oxalic acid and pesticides. blanching in advance can remove these impurities and odors, making vegetables healthier and safer.

It should be noted that not all ingredients need to be blanched in advance, and the specific need for blanching should be determined according to the characteristics of ingredients and cooking methods.