1. Definition:
Blanching is to boil the ingredients in boiling water for a period of time, then take them out and rinse them with cold water to remove impurities or peculiar smell, so as to make the ingredients cleaner and more beautiful. Scalding water is usually used to treat some raw materials, such as meat, seafood and vegetables.
Blanching is to cook the ingredients in boiling water for a period of time, so that the ingredients are cooked thoroughly, but the original color, freshness and taste are still maintained. Blanched water is usually used to cook hot pot, fried noodles, fried rice and other dishes.
2. Purpose:
The purpose of blanching is to remove impurities, odors and residues on the surface of ingredients, make ingredients cleaner, reduce the generation of dirt during cooking, and make ingredients brighter.
The purpose of blanching is to cook the ingredients thoroughly, but still maintain the original color, tenderness and taste, and improve the taste and texture of the dishes.
To sum up, the difference between blanching and retting lies in the purpose and method of cooking. The purpose of blanching is to remove impurities and odors from ingredients and make them cleaner and more beautiful; Blanching is to cook the ingredients, but still maintain the original color, tenderness and taste. I hope it helps you!