1, the purpose is different: the main purpose of the blanch is to clean the ingredients, and then let the ingredients to be cut off, after other cooking methods. The purpose of boiling water is to cook the ingredients thoroughly, so that you do not have to go through any process, directly mixed with the sauce can be. Boil water because you want to cook the ingredients, so the cooking time is much longer.

3, the role of different: blanched meat can remove the blood and fishy, vegetables can be removed from its oxalic acid content. Boil water treatment can adjust the maturation time of different raw materials to shorten the cooking time.