The boiled juice is used as seasoning, which is the seasoning of home cooking. 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.

Boiling juice is also a common cooking technique in Cantonese cuisine. The dishes made with boiling juice not only taste good, but also taste fresher, more fragrant, smoother and tender, and will be lighter and more delicious. The method of making boiled juice is also very simple, and it can also be made at home.

Characteristics and components of boiled fruit juice

Cantonese cuisine often uses this method to cook shrimp and vegetables, which can keep the original flavor of food. Special vegetables are rich in nutrition. Eating more green leafy vegetables can reduce the burden on the stomach and make the body healthier. Therefore, under normal circumstances, the cooking method of boiled vegetables can not only maintain its original rich nutrition, but also have a rich taste. Especially for children, eating green vegetables is no longer difficult at first glance.

Boiled vegetables are mainly vegetables or seafood, aquatic products, such as lettuce, okra, Chinese cabbage, kale, broccoli, oily cabbage, Chinese cabbage and so on. Seafood, such as fresh shrimp, abalone, oysters and crab meat, has a strong fishy smell. Therefore, ginger, onion and so on. It is necessary to remove fishy smell and extract cash in the water usually used for boiling.

Baidu encyclopedia-boiled juice