Blanching is to put the preliminarily processed raw materials into a boiling water pot and heat them to half-cooked or full-cooked, and then take them out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color.

Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects.

1. can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching.

2. It can remove the bloody smell and fishy smell of beef, sheep, pork and its internal organs.

3. The cooking time of several different raw materials can be adjusted to shorten the formal cooking time. Due to the different properties of raw materials and different heating and curing time, several different raw materials can be cured by blanching. If the meat slices and vegetables are fried together and the vegetables are half cooked after blanching, then the vegetables after blanching can be cooked quickly after frying the meat slices. If cooked together without blanching, the raw materials will be cooked and the hardness will be different.

4. It is convenient for deep processing of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to deep processing and cutting after blanching.

There are two main methods of blanching: one is blanching in boiling water pot; The other is a cold kettle.

Boiling water in a boiling pot is to heat the water in the pot to boiling, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it. This method is mostly used for plant raw materials, such as celery, spinach, lettuce and so on. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly. Don't rinse with cold water to avoid new pollution.

Cold water pot blanching is to put raw materials and cold water into the pot at the same time. Do not soak the raw materials in water before cooking, so as to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because they are large, they are not easy to mature, so they need to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in a pot with cold water and further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.

Cooking skills: Qiang

This is the main practice of soup dishes, mostly in small shapes or processed into pieces, silk, strips and raw materials for making meatballs. It is characterized by fresh soup and crisp vegetables.

Method 1: First, boil the soup with high fire, and then put it into the pot for seasoning. Do not hook the juice, as soon as the water boils, it will come out of the pot. This cooking method is suitable for mutton, pork liver, tenderloin slices, chicken slices, tenderloin slices, fish and shrimp slices. Chicken, sheep and pig meatballs should be cooked with boiling water; Fish balls should be cooked in warm water.

Method 2: Boil the ingredients in boiling water first, then take them out and put them in a container, and then pour the cooked fresh soup into the container for blanching. This method is often called soup bubble or bubble.

Example: Braised pork and spinach soup

Wash and shred pork twice, cut spinach three times and soak vermicelli twice. Then put a catty of water or soup into a pot to boil, then add shredded pork, spinach and vermicelli, add appropriate amount of soy sauce, monosodium glutamate and onion, boil the soup, skim off the floating foam, and add a few drops of sesame oil to serve.

Example: Three methods of making fresh fish soup.

There are many ways to make fresh fish soup. Here are some examples.

1. First, scale and gut the fresh fish, clean it, blanch it in boiling water for three or four minutes, then take it out, then put it into the boiled soup, add appropriate amount of onion, ginger and salt, and cook it slowly on low heat. When it tastes delicious, leave the fire and drop a little sesame oil.

2. Fry the washed fresh fish in oil until both sides are slightly yellow, then rush into boiling water, add onion and ginger, boil it with high fire first, and then cook it with low fire.

3. Remove the water from the fresh fish. Put oil in the pan, add onion and ginger slices and stir fry. When the onion turns yellow and smells fragrant, pour in boiling water. After the fire boils, add the fish, bring it to a boil, and then cook it on low heat.

For example: braised fish balls

[Ingredients] 200 grams of fish (grass carp, herring and snakehead) and 50 grams of wax gourd.

[Seasoning] Soup, salt and monosodium glutamate are appropriate.

[Method] 1. Chop the fish, add proper amount of salt and water, and stir well for later use. Slice wax gourd.

2. Pour the stock into the pot, and the fish balls will be cooked in the pot. Add wax gourd slices and boil. Add monosodium glutamate and refined salt to taste and serve.

Example: Beat chicken slices.

Ingredients: raw chicken breast100g.

Ingredients: pea seedlings 10g.

Seasoning: clear soup 500g, cooking wine 10g, refined salt 1.5g, monosodium glutamate 1g, dried starch 250g (about 50g), and a little soy sauce.

Cooking techniques:

1. Cut the chicken breast into 3cm pieces, add a little salt and cooking wine for curing, then dip the chicken breast into dry starch one by one, and beat the chicken slices into duck egg-shaped slices with a noodle shaft.

2. Put clear water in the spoon, bring it to a boil, put the chicken slices in the pot, and then take them out and put them in a bowl filled with cold water.

3. Wash the spoon, add clear soup, cooking wine and salt, add a few drops of soy sauce, add chicken slices, boil and skim off the floating foam, sprinkle with pea sprouts, add monosodium glutamate and pour into the soup bowl.