Longshui catalogue

brief introduction

Function and use

way

Some tips for drowning

pronounce

[Edit this paragraph] Introduction

Blanching is to put the preliminarily processed raw materials into a boiling water pot and heat them to half-cooked or full-cooked, and then take them out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially in cold mixed dishes, which plays a key role in color, aroma, taste, especially color and luster of dishes. Blanching water, also called flying water, flying water. Northeast China is called "Jin", Henan is called "Shaanxi" and Sichuan is called "Long".

[Edit this paragraph] Function and purpose

Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects:

1. can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching.

2. It can remove the bloody smell and fishy smell of beef, sheep, pork and its internal organs.

3. The cooking time of several different raw materials can be adjusted to shorten the formal cooking time. Due to the different properties of raw materials and different heating and curing time, several different raw materials can be cured by blanching. If the meat slices and vegetables are fried together and the vegetables are half cooked after blanching, then the vegetables after blanching can be cooked quickly after frying the meat slices. If cooked together without blanching, the raw materials will be cooked and the hardness will be different.

4. It is convenient for deep processing of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to deep processing and cutting after blanching.

[Edit this paragraph] method

There are two main methods of blanching: one is blanching in boiling water pot; The other is a cold kettle.

Boiling water in a boiling pot is to heat the water in the pot to boiling, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it. This method is mostly used for plant raw materials, such as celery, spinach, lettuce and so on. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly. Don't rinse with cold water to avoid new pollution.

Boiling pot should master the following points:

1. Raw materials of leafy vegetables should be blanched before cutting to avoid excessive loss of nutrients.

2. When cooking, the water should be wide and the fire should be strong, so that the raw materials can be boiled in time after they are put into use; When blanching green leafy vegetables, roll them slightly and take them out.

3. Vegetable raw materials should be cooled and dried immediately after blanching to avoid yellowing and ripening due to residual heat.

Cold water pot blanching is to put raw materials and cold water into the pot at the same time. Do not soak the raw materials in water before cooking, so as to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because they are large, they are not easy to mature, so they need to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in a pot with cold water and further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.

When using cold water pot to quench water, you should master the following points:

1. Don't add too much water to the pot, and the raw materials will be submerged.

2. In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated, so as to achieve the purpose of blanching.

In addition, whether you use a cold kettle or a boiled kettle, you should pay attention to the following principles:

1. Understand the influence of blanching on the nutritional components of raw materials. Although blanching can make the odor in raw materials tasteless and reduce the fishy smell with the dehydration process, blanching sometimes overflows some unstable soluble nutrients in raw materials, especially water-soluble vitamins in fresh vegetables, so blanching should be carried out scientifically according to the properties of raw materials.

2. When blanching, blanching shall be carried out according to the different textures, shades of colors and pieces of raw materials. Animal raw materials and plant raw materials should be blanched separately; Blanch the heavy color and light taste respectively; Blanch the big one and the small one separately, to avoid cross-smelling, and at the same time, it is easy to master the heat.

3. According to the nature of raw materials and the requirements of cutting and cooking, master the temperature of blanching. For example, when cooking vegetables, the water can be boiled again; It takes a little longer to blanch the root vegetables; The raw meat is cooked to the point of breaking. If it is not broken, it will cause dull color, unclean odor removal, and even affect the quality of finished dishes. On the other hand, after blanching, the dishes will become old and hard, or they will be broken and shapeless, and the color will become darker and the flavor will be lost.

4. After blanching the physical raw materials, the soup should not be discarded, but can be used as fresh soup after skimming and clarifying.

[Edit this paragraph] Some tips for drowning

1. Adding some salt when blanching vegetables can reduce the loss of nutrients in vegetables. From a nutritional point of view, blanching vegetables will increase the loss of water-soluble nutrients. For example, if Chinese cabbage is scalded in boiling water at 1OO℃ for 2 minutes, the loss rate of vitamins will be as high as 65%. If 1% refined salt is added during blanching, the loss rate of soluble nutrients in vegetables can be slowed down.

It's better to add some alkali when the beans are blanched. This is because fat keratin and a lot of wax are formed on the surface of beans during their growth. Because these substances cover the chlorophyll contained in the epidermal cells of beans, the green color of beans is not prominent, and the keratin and wax of beans are insoluble in water and only soluble in hot alkaline water. So add a little alkali to the beans, and the beans will appear green. However, it should be noted that the addition of alkali should not be too much, otherwise it will affect the flavor characteristics and nutritional value of dishes.

If vegetables are not boiled immediately after blanching, they should be mixed with some cooked oil. Great changes have taken place in vegetables after blanching, and the protective wax and tissue cells on the surface of vegetable leaves have been destroyed. If you don't cook it immediately after blanching, it is easy to change color and cause nutrient loss. If blanched vegetables are mixed with cooked vegetable oil, a thin oil film can be formed on the surface of vegetables, which can not only prevent water from evaporating and keep vegetables crisp and tender, but also prevent vegetables from oxidative discoloration and loss of nutrients.

4. The blanching time of brittle raw materials should not be too long, such as pork belly, cuttlefish, snail, conch, etc. Because these raw materials are crisp, tender and tough, the fiber texture is delicate and contains a lot of water. If the blanching time is too long, the fiber texture will suddenly shrink, and a lot of water will be discharged, which will make the raw materials stiff and tough, lose the sense of crispness, make it difficult to eat and chew, and make the taste bad. Brittle raw materials should be recoiled after blanching.

5. Animal raw materials should be cooked immediately after blanching. After blanching, the meat of livestock and poultry contains more calories, and the tissue cells are in a state of expansion and division. If you cook it right away, it is easy to be boiled, and it can also shorten the cooking time and reduce the loss of nutrients. If it is not cooked immediately after blanching, this kind of raw materials will shrink due to the cold surface, resulting in the phenomenon of "rejuvenation", which will eventually lead to unsatisfactory cooking effect.