Vegetables are easy to cook, so the blanching time is between 30 seconds and 1 minute. Don't blanch for too long, or it will affect the taste of vegetables. If the vegetables taste hard and are not easy to cook, then the blanching time can be slightly extended, but not more than two minutes, otherwise the color of the vegetables may deepen if the time is too long.

Extended data:

Precautions:

When blanching, the amount of water should not exceed the raw materials. In the blanching process, the raw materials should be turned from time to time to make all parts of the raw materials heated evenly.

When blanching vegetable raw materials, it should be put into boiling water, and the blanching time should be short, so as to maintain the color, texture, nutrition and umami of vegetable raw materials.

Chicken, duck, hoof, inner side and other raw materials. Be sure to wash it before blanching, then boil it in a boiling water pot for a while before taking it out. The time should not be too long, so the rabbit meat will lose the umami flavor of the raw materials.

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