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, the water commonly used in white cooking needs to be deodorized and refreshed with ginger and onion.
Source of boiled juice:
As one of the eight major cuisines in China, Cantonese cuisine is extremely exquisite in cooking skills, especially through techniques to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "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, if you think that cooking means fishing it out with boiling water, it is wrong. Just a misunderstanding of the text.
"As one of the eight major cuisines in China, Cantonese cuisine is very particular about its cooking techniques. Most fresh ingredients require fresh, cool, tender, smooth and excellent cooking, and they are only cooked at the table. The best balance between umami nutrition and safety is achieved. The cooked food highlights the freshness of Cantonese food rather than the lightness. If you are a foodie and use the word' light' to describe the characteristics of Cantonese cuisine, it will not meet the standard. "