For many housewives, in the case of cooking dishes, often encounter some meat or vegetables and fruits must be blanched, only through the blanching of production and processing solutions, the fishy taste of meat will be greatly reduced, and vegetables and fruits in the hydrochloric acid will also be dissolved. In the process of cooking ingredients, what food must be blanched? In the case of blanching, people must use cold water or hot water?

In the case of cooking most of the meat and vegetables with a large amount of hydrochloric acid, we must blanch, so that the meat food inside the blood thoroughly boiled out, and can remove the fishy smell of meat food, in the case of cooking, the hydrochloric acid in the greens can be sustained high temperature dissolution, and will be accompanied by sustained high temperature and added to the hot water. For example, in the case of braised pork ribs, you must cut the braised pork ribs into small pieces, and then put a lot of onions and garlic and rice wine in the water, and then boil out the blood foam in the tap water at a high temperature. In the case of cooking cabbage, you must also first blanch some of the more astringent cabbage, followed by oil explosion, this way in order to make the fried cabbage eat less astringent.

Naturally, many people also have their own confusion, in the process of blanching should apply cold water or apply hot water? The answer is cold water, either cold water or hot water, in the case of blanching should be food cold water into the pot, then put in the water onion, ginger, garlic and rice wine and other seasonings, then cover the lid tightly and continue to heat, so that the temperature of the water continues to rise in the process, the meat food in the blood foam boil out. However, in the case of blanching vegetables and fruits, should use hot water into the pot, if the cold water into the pot, it will be in the process of blanching vegetables blanching, which will make the color look less beautiful and generous.

So we in the process of blanching ingredients, we must be based on the type of ingredients to differentiate between the length of blanching and blanching process, and there are some ingredients in the process of cooking in the process of blanching simply do not need to carry out the process of blanching, so blanching is not in the cooking of each dish must be done in the course of a process, should be based on the differences in the characteristics of the food to carry out the corresponding changes.