The benefits of blanching chicken when frying, first of all, blanching chicken and then frying is easier to fry dry incense. Chicken after blanching will be meat firm and mature, and then frying can be fried with a larger fire, which will make the temperature of the surface of the chicken meat rises faster, so that it is easier to fry the golden color. At the same time, blanched chicken because of the shorter frying time, you can better reduce the loss of water in the chicken to achieve a tender texture. The second fried chicken blanching I think the main reason is hygiene

Chicken gizzard practice steps 2, chicken gizzard with salt and washing powder. (General supermarkets now sell gizzards are already treated, come back to check, rinse clean can be). 3, the gizzard into the boiling onion and ginger in water once scalded and fished out to remove the odor. 4, boiling gizzard into the boiling brine pot, boiling after turning to a small fire, cook for 30 minutes or so. 5, turn off the fire and simmering for a couple of hours more flavorful. 6, eaten in slices can be poured a little bit of marinade with the flavor! more thick.

Many people feel that if it is the production of meat, no matter what meat, will be thrown into the pot first blanching, which is the practice of most people, so that if you do, in fact, is incorrect, not all meat need to blanch. For example, chicken is also the same, can be blanched or not, provided that we want to do what kind of food.

As for whether or not to blanch, this depends on personal cooking preferences. The purpose of blanching is to remove the blood remaining in the chicken, will play the purpose of deodorization, if the fishy taste is not easy to accept, it is best to blanch it. I sometimes cook is also depends on the mood, not necessarily every time blanching, sometimes with cold water soak 1 ~ 2 hours, midway water change 4 ~ 5 times can also play the purpose of removing the residual blood.

Blanching is a method of treating ingredients during the cooking process, and ingredients can be placed in cold water or hot water. The water used in the blanching process varies depending on the ingredients being cooked.

Always blanch. When the meat ingredients are very fresh and clean, you can skip the blanching. If you buy meat seller handled properly well preserved, the surface is clean and free of blood stains, looks no abnormal smell no fishy odor