1. Blanching is to put the raw materials that have been processed by knife skills in a water pot, heat them to a certain degree of maturity, and then take them out for further cutting, shaping or cooking.

2. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma and taste of dishes, especially the color. The vegetables after blanching will become more delicious, crispy and tender. The heat must be controlled during the blanching process.