Meat blanching methods have

One, cold water blanching

This method is suitable for some fishy flavor, blood water and frozen meat food, such as pork, beef, mutton, ribs and so on. First of all, we pour in the pot of cold water, water hot and then put the meat in, add the right amount of wine and ginger, high heat and boil after the surface there will be a lot of floating powder, this time you need to use a spoon to skim these floating powder and constantly turn. When the floating powder is removed, put the meat in a bowl and wash it with cold water.

Two, hot water blanching

This method is suitable for some fishy small, less blood and relatively fresh food, such as freshly bought chicken, duck, shrimp and so on, the method is very simple. First of all, in the pot add the right amount of cold water, and so the pot of water boiled and then into the meat, and so the water boiled again after turning into a small fire to continue to cook for a few minutes, this period of time to skim the surface of the floating powder, and then use hot water to clean the meat can be.

Three, fast blanching

This method is very time-saving, the process is very simple, but it can only be used for seafood, such as squid, octopus and so on, because this is to be able to retain the freshness of the food. In the pot to add the right amount of water, boil after the ready onion knot as well as ginger slices put in the boil after adding seafood, about 20-30 seconds to cook can be fished out, after a cold water can be eaten, the flavor is very good.

Meat cleaning

1, flour washing method

Many people directly throw the meat into the water, and then cook the blood out of the finished. This is not right. Before you put the meat in the pot, wash the meat, then coat both sides of the meat with a little thick flour. Let it sit for 10 minutes, then rinse the flour with water. This way, the flour will absorb any excess impurities in the meat. Blanching again will be much better.

2. White vinegar + rice water

Before the meat is blanched, you can also add a little white vinegar and rice water to the soaking pot and soak it for 10 minutes to clean it. This way, all the meat, blood and impurities can be squeezed out so that the meat will be more tender after blanching.

3. Salt + white vinegar

If you don't have water for panning rice, you can soak the meat with salt and white vinegar. Put a little salt and white vinegar in the meat, soak it for 10 minutes, and then wash it with the same effect.