Bai Zhuo is very particular about Cantonese cuisine, especially through techniques to achieve the requirements of beauty, freshness, tenderness and smoothness. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine. The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, it is wrong to think that cooking is to fish it out with boiling water, which is just a misunderstanding of the text.
In daily cooking, the original boiled prawn is more common, and the best way to keep its original flavor is:
First, put the scallion into the ginger slices, pour a little white wine, and then add a proper amount of water. After the water boils, add the new prawns and cook them. Dip in Chili sauce to eat. If you only cook it in boiling water, the fishy smell of shrimp will remain, but if you add ingredients such as ginger and onion wine, the fishy smell will naturally disappear. Boiled vegetables are far more common. The method is: add a little raw oil to boiling water and treat it with strong fire. The vegetables out of the pot will be oily and green.
"metamorphic" combustion method
The "metamorphic" combustion method is:
Example 1: Boiled goose intestines. Although the goose intestines are crispy, they are slightly tough. If they are pickled with a proper amount of edible alkaline water to make their essence slightly soft, and then cooked and eaten, the crispness will be greatly increased and the taste will be excellent.
Example 2: Boiled pork liver and kidney. Pig liver and pork tenderloin are crisp and delicious, but they are rich in floating particles. When cooking, you can boneless and slice the pork tenderloin, then soak it with the cut pork liver in flowing water for a while, then wash off the particles and cook it again, which will be more brittle and reduce the sense of stagnation. The cooking skills of Cantonese cuisine are extremely exquisite, especially through the techniques to achieve the requirements of fresh, cool, tender and smooth Cantonese cuisine.