2. Raw materials need to be blanched to remove blood bubbles and odor before stewing, so as to avoid odor and turbid soup color during stewing. Cold water is suitable for raw materials with heavy odor and more blood stains, while boiled water is suitable for raw materials with sufficient fragrance and less blood stains. Then steam and stew with high fire, or boil with high fire, and stew with low fire until soft before seasoning.
3. The pretreatment method of stewing is not blanching, but frying or gelatinizing, and then frying after pulverization, so that the raw materials are not easy to break during stewing, which locks the umami flavor and reduces the loss of nutrients. Add soup and seasoning to the saucepan, bring it to a boil, cover it, and stew it on low or medium fire.
Extended data:
Introduce clear stew into stew;
Stewing, stewing and stewing are the three techniques of "preserving fragrance and preserving taste". Stewing is mainly divided into water-proof stewing and non-water-proof stewing. According to different raw materials, seasonings and cooking methods, it is subdivided into raw stewing, cooked stewing, clear stewing, steaming stewing, separate stewing, red stewing and simmering stewing.
Stewing is a cooking method in which raw materials are added into soup and then boiled for a long time with medium or small fire. It is characterized by delicious soup, outstanding flavor and mellow taste.
Stewed soup is mostly used for cooking high-grade clear soup, which is clear in color, fresh and mellow but not greasy. Representative dishes include stewed crab powder lion's head in Jiangsu, stewed Guangdong chicken in Zhejiang, stewed turtle in Anhui, stewed Yihe clam in Hubei and so on.
Baidu encyclopedia-stewed dishes