The "boiling" technique in cooking is one of the eight major cuisines of Cantonese cuisine.

Boiling is very particular, especially through techniques 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 term "boiled" is often found in restaurant recipes. "Zhuo" is a cooking technique in Cantonese cuisine. Boiling water or soup is used to scald raw food, which is called "shao". Although it looks very simple on the surface, if you think that boiling it means boiling it in boiling water and taking it out, you are wrong. That is just a misunderstanding of the literal meaning.

In daily cooking, the original boiled shrimp is more common. The best way to maintain its original flavor is:

First add green onion and ginger slices to the pot, then pour in a little white wine, and then add an appropriate amount of water. After the water boils, add the prawns and cook them. Dip them in the cooked chili soy oil and eat them. If you only use boiling water to boil them, the fishy smell of the shrimps will still remain. Add ginger and green onions. Wine and other ingredients will naturally remove the fishy smell. Boiling vegetables is also more common. The method is: add a little oil to boiling water and treat it over high heat. The vegetables will be oily and green when they come out of the pot.

"Deterioration" searing method

The "deterioration" searing 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 alkaline water to make the essence slightly soft, and then cooked and eaten, the crispness will be greatly increased and the taste will be excellent;

Example 2: Boil pork liver and 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 the thinly sliced ??pork liver and soak it in flowing water for a while. Washing away the particles and then searing it will make it crispier and reduce the greasy feeling. Cantonese cuisine is very particular about cooking techniques, especially the techniques used to achieve the requirements of fresh, refreshing, tender and smooth Cantonese cuisine.