The cooking techniques of Cantonese cuisine are very particular, especially the techniques used to achieve the requirements of beautiful, refreshing, tender and smooth Cantonese cuisine. "Boiled" is one of the techniques that highlights the lightness of Cantonese cuisine. The word "boiled" is increasingly seen in restaurant menus. "Zhuo" is a cooking technique in Cantonese cuisine. Boiling water or soup is used to scald raw food until it is cooked, which is called scalding. Burning methods can be roughly divided into two categories, one is the original burning method, and the other is the "metamorphic" burning method. By searing the ingredients in their original form, the ingredients can maintain their original flavor. Guangzhou people often use this method to cook shrimps and vegetables. The "deterioration" burning method is to ensure a refreshing taste. Before burning, the materials must be processed, such as pickling, "beer watering", etc., to make them cool before burning. Goose intestines, pork loins, etc. are often cooked in this way. Blanching may seem simple, but in fact there are tricks. Ordinary families often feel that "burning" cannot bring out the restaurant flavor because some details are not handled well. In daily cooking, the original white-boiled shrimp is more common. The best way to maintain its original flavor is: first add scallions and ginger slices to the pot, pour a little white wine, then add an appropriate amount of water, wait for the water to boil, and then add The prawns are cooked (measured by crab eye water), dipped in chili soy sauce and eaten. If you only use boiling water to cook them, the fishy smell of the shrimp will still remain. Adding ingredients such as ginger, onion wine, etc. will reduce the fishy smell. Go away naturally. It is also common to boil soft vegetables (tender vegetable hearts). The method is: add a little oil to boiling water and process it over high heat. The soft vegetables will be oily and green when they come out of the pot. The "deterioration" burning method is: Example 1, boil goose intestines. Although goose intestines are crispy, they are a bit tough. If they are marinated in an appropriate amount of edible alkaline water to make the essence slightly softer, and then cooked and eaten, the crispiness will be greatly increased and the taste will be excellent; Example 2, boiled pig Liver, pork loin. Pork liver and pork loin are crispy and delicious, but they are rich in floating particles. When cooking, you can first remove the tendons from the pork loin, cut into slices, and then put the thinly sliced ??pork liver together with running water to soak for a while ( (referred to as "beer"), the particles are washed away, and then cooked, it will be more crispy and reduce the greasy feeling. In fact, in practice, as long as we make more summaries and strive for excellence in operation, we can dedicate high-quality products to our families.