Which ingredients need to be blanched before cooking?

Let’s first talk about what is blanching?

1. Blanching is also called flying water. It is to put the ingredients we are about to cook into a pot of boiling water and heat them until they are half-cooked or fully cooked. After taking them out, rinse them with cold water and wait for the next step. of cooking and seasoning. Blanching is an indispensable process for cold dishes. The color, aroma and taste of the cold dishes to be blanched can play a certain auxiliary role;

2. Most vegetables and meat raw materials with fishy and muttony smells need to be blanched. Blanching can basically remove the fishy smell and part of the muttony smell of meat

Blanching As for the water method, what I just mentioned is to blanch food in a pot of boiling water. Is there any way to blanch the food in a pot of cold water? Basically, vegetables are blanched in a boiling water pot, and meat and other ingredients are blanched in a cold water pot;

We have just explained to you what blanching and blanching methods are, and our daily In life, most of the raw materials of various dishes for lunch and dinner are inseparable from vegetables, pork, ribs, fish, chicken, soy products and other ingredients. Below we will tell you what ingredients are based on the major classifications of chicken, duck, fish, vegetables, etc. Do you need to blanch water before cooking?

1. Pork, there are many ingredients that need to be blanched, such as pork belly, pork ribs, pig feet, pig tails, pork ribs, and pork knuckles, all of which need to be blanched to remove the pork. The smell of meat; but pork tenderloin, which is what we often call lean meat, does not need to be blanched before cooking;

Mutton, it is winter now, we eat it There are a lot of mutton, and mutton ingredients such as mutton chops and mutton legs need to be blanched;

2. We eat more soy products, whether it is soft tofu or Lao tofu, qianzhang, dried beans, etc. all have a beany smell, so before cooking, it is also necessary to blanch the beany smell in the bean products;

< p> But the fried stinky tofu does not need to be blanched, and the lean chicken and moldy Qianzhangtong that are popular in Hubei do not need to be blanched;

3. Chicken and Duck Types of ingredients, such as whole chickens, chicken feet, chicken legs, chicken wings and other ingredients, also need to be blanched before cooking to remove the meaty smell, but chicken breasts do not need to be blanched;

4. Among the fish, I think the only one that needs to be blanched is the squid. It needs to be blanched before cooking to remove the fishy smell of the squid;

5. Vegetables, such as edamame, the kind of cold edamame we love to eat at night market food stalls, need to be blanched before being served cold;

Ingredients such as broccoli, cauliflower, shiitake mushrooms, bitter gourd, potato slices, beans, green beans, etc. can also be blanched to make the ingredients more cooked and flavorful when fried in the pot, so they can be blanched in advance. The method is to cook the ingredients of this type of vegetables until they are half cooked or 70% ripe;

Which ingredients need to be boiled before cooking?

1. Pork, there are many ingredients that need to be blanched, such as pork belly, pork ribs, pig feet, pig tails, pork ribs, and pork knuckles, all of which need to be blanched to remove the pork. Meaty smell;

2. Soy products, whether they are soft tofu, old tofu, qianzhang, dried beans and other soy products, all have a beany smell, so they need to be blanched before cooking. Use water to remove the beany smell in soy products;

3. Chicken and duck ingredients, such as whole chickens, chicken feet, chicken legs, chicken wings and other ingredients, also need to be removed by blanching before cooking Meaty smell;

4. Among fish, I think the only one that needs to be blanched is squid. It needs to be blanched before cooking to remove the fishy smell of squid;

5. Vegetables, such as edamame, broccoli, cauliflower, mushrooms, bitter melon, potato chips, beans, green beans and other ingredients can also be cooked faster by blanching them in the pot. Tasty;

We have given you a very clear direction. Most vegetables and meat raw materials with fishy or mutton smells need to be blanched. By blanching, the meat can basically be removed. It has a meaty smell and some mutton smell.

We have listed 5 general directions above, which is definitely not comprehensive enough. We hope you can add more ingredients that need to be blanched in the comment area? Finally, thank you all for reading, we are waiting for you in the comment area!

Blanching is familiar to people who often cook and stir-fry at home. Blanching means to blanch the preliminary processing ingredients in boiling water until they are half-cooked or fully cooked, and then take them out for the next step. In cooking and making, blanching is an indispensable step for cold dishes. It plays a key role in the preparation of dishes, especially the color. Blanching is also called Chushui, Feishui, and Naishui.

The purpose of blanching

1. To remove the fishy smell and achieve the purpose of removing blood from meat.

2. Shorten the cooking time. Preparing vegetables is more time-consuming.

3. Rapid surface sterilization, fixed color, removal of odors and coagulation of surface proteins, making the soup taste cleaner and clearer.

4. Let foods with better shells be peeled off better. For example, lobsters can be easily removed by blanching them, and shellfish can be easily removed by blanching them.

Vegetables high in oxalic acid. Such as spinach, amaranth, purslane, fresh bamboo shoots, bitter melon, wild rice, etc. In addition, the oxalic acid content of leafy vegetables is generally higher than that of melon and eggplant vegetables. Oxalic acid not only combines with calcium in the intestine to form a precipitate that affects calcium absorption, but also easily forms stones with calcium in the urinary tract after being absorbed. Blanching can remove part of the oxalic acid. Domestic and foreign studies have found that if the vegetable soup is discarded after blanching, the oxalic acid can be reduced by 30% to 87%. He Jiguo suggested that before cooking leafy vegetables, especially those with high oxalic acid content, it is best to blanch them in 100% boiling water for 5 to 10 seconds. Too long time will increase the loss of B vitamins and vitamin C. It is not advisable to blanch in 60 to 82.2 water, as it can easily lead to serious loss of chlorophyll, darkening of color, and increased oxidation of vitamin C. It is best to cook immediately after taking it out. If you do not want to cook it for a while, you can put it in cold water and store it in the refrigerator.

Vegetables that easily produce nitrite. Such as toon, spinach, celery and other green leafy vegetables. The nitrite content of freshly picked vegetables is very small, but after being stored at room temperature for 3 days or in the refrigerator for 5 days, the nitrite content produced will reach the highest level. It is recommended to buy and eat vegetables now. Nitrite can react with amines, the intermediate metabolites of protein, to form carcinogen nitrosamines. Long-term ingestion of small amounts may also be detrimental to health. Since nitrite is soluble in water, more than 70% of nitrate and nitrite can be removed by boiling water. Blanch green leafy vegetables for 5 to 10 seconds.

Vegetables containing natural toxins. Such as kidney beans, lentils, long beans, fresh day lilies, etc. Kidney beans, lentils, etc. contain saponin and phytohemagglutinin. If they are not cooked thoroughly, they can easily cause nausea, vomiting, numbness of the limbs and other food poisoning symptoms. It is recommended to remove the tips and strands from both ends of the beans, soak them in water for 5 minutes, and then blanch them in boiling water for 5 minutes to lose their original green color. In addition, the colchicine contained in fresh daylilies can also easily cause poisoning. It is recommended to blanch it in boiling water for 5 minutes and then stir-fry it before eating.

Vegetables that are difficult to wash. Such as broccoli, cauliflower, etc. These vegetables are difficult to wash and cannot be peeled. Blanching them in boiling water can better remove pesticide residues. Organophosphorus pesticides and carbamate pesticides commonly used in my country are thermally unstable, and the degradation rate increases as the temperature increases. It is recommended to blanch in boiling water for 1 to 2 minutes before cooking. The time should not be too long to avoid destroying the anti-cancer ingredient isothiocyanate.

Meat. Different meats require different blanching methods. It is recommended to blanch fish and shrimp in boiling water for 1 to 2 minutes, then take them out and then marinate them with salt, cooking wine, etc. This will not only help to remove the fishy smell, but also keep the fish and shrimp fresh and tender, and make the fish more complete when stewing. ; It is recommended to blanch meat that is not too tender in cold water. For example, large pieces of ribs or beef, mutton, chicken, and duck meat that are cooked in soup can be put into the pot with cold water. Bring to a boil over high heat and skim off the blood foam before taking it out. If you blanch it in boiling water, the protein on the surface of the meat will easily denature and solidify. When you make the soup again, it will not only taste less delicious, but also taste bad.

Tofu. Many people like to eat tofu but dislike the beany smell. Blanching it before cooking can remove part of the beany smell. It is recommended to add cold water and tofu to the pot at the same time, bring to a boil over high heat, then turn to low heat, and remove the tofu after it floats to the surface. Blanching also keeps the tofu from loosening and breaking during cooking.

What needs to be reminded is that if you blanch different ingredients in one pot of water, you should blanch the ones with a small smell first, then the ones with a strong smell; blanch the light-colored ones first, and then blanch the dark-colored ones. In addition, when making soup or noodles with vegetables with high oxalic acid, such as spinach and amaranth, you should blanch them first and then add them when the soup is ready to come out of the pot to avoid excessive oxalic acid in the soup.

Some are blanched in advance in order to shorten the cooking time so that they can be fried quickly and maintain the nutrients in the vegetables. Everyone knows that stir-frying vegetables quickly can ensure the least loss of nutrients in the vegetables. Let me tell you a little trick on blanching vegetables

When blanching green vegetables, such as broccoli, asparagus, rapeseed, etc.

You can add a little salt to the boiling water and a few drops of oil. The green vegetables blanched in this way are bright green in color and can also add some flavor.

Blanching is also called boiling water and boiling water. It is a cooking process in which the raw materials are put into water and heated until they are half-cooked or just-cooked that meet the cooking requirements, and are prepared for subsequent processing, cutting, and formal cooking. method.

Cold water pot blanching is suitable for beef, mutton, offal and other animal raw materials with strong smell and blood stains. It is also suitable for bamboo shoots, potatoes, water chestnuts, wild rice, taro and other solid and bulky materials. Larger root vegetable stock.

Blanching in a boiling water pot is suitable for meat products such as chicken, duck, pork and tendon that have less blood stains and odor, as well as most leafy vegetables and smaller root and tuber plant materials.

During the blanching process, the raw materials will undergo a variety of chemical and physical changes. Some changes are beneficial to the human body, while others are detrimental.

1. Pros

There are many changes in the blanching process that are beneficial. By blanching, you can remove odor, change the texture of the raw materials, keep the bright color of the raw materials, increase the color of the raw materials, and finalize the shape of the raw materials.

2. The downside

During the blanching process, there will also be some changes that reduce the quality of the raw materials. When blanching, heating the raw materials will decompose the proteins, fats and other substances in the raw materials, forming substances that are easily soluble in water and penetrate into the water. These are the main substances that form the umami flavor. Blanching will make these umami substances Flavor substances dissolve in water to reduce the umami flavor of raw materials. So this type of soup is best reserved for later use.

During the blanching process, some raw materials will change color, which can easily cause discoloration. When dealing with such situations, the color of the raw materials is often maintained by shortening the heating time and cooling down quickly.

Some raw materials contain nutrients such as vitamins and inorganic salts. They are not resistant to high temperatures, are easily oxidized, and are easily dissolved in water. Blanching can easily cause the loss of these nutrients. Therefore, for this type of raw materials, you should consider whether to blanch them or choose the best blanching method to minimize the loss of nutrients.

Make water in a pot. After the water boils, add the ingredients. The time is short and urgent. This step is called blanching. It is a key step in pre-cooking treatment.

When vegetables are blanched, some vegetables are rich in harmful substances such as oxalic acid and pesticide nitrites. The oxalic acid in vegetables can directly affect the body’s absorption of calcium in vegetables. After blanching, it can basically be removed and rich in calcium. Vegetables containing oxalic acid include: (dark green vegetables) spinach, wild rice, leeks, amaranth, bamboo shoots, beans, beets, celery, green peppers, coriander, spinach and vegetables of the cabbage family. These vegetables must be blanched before cooking. . There are also vegetables that are difficult to wash, such as broccoli, cauliflower, etc. These vegetables are difficult to wash, and pesticide residues can be better removed by blanching them. It is recommended to blanch these vegetables for 1 to 2 minutes. The time should not be too long to avoid destroying the anti-cancer ingredients.

Blanching tofu can effectively remove the beany smell of tofu. Blanching it before cooking can remove part of the beany smell. When blanching, put the tofu in cold water. After boiling, remove the tofu when it floats. Blanching also makes tofu firm and less likely to break when cooking.

Meat also needs to be blanched. Different meats require different blanching methods. It is recommended to put the fish and shrimp in the water after boiling and add some cooking wine at the same time. Remove it after blanching it for 1 to 2 minutes. This will not only help remove the fishy smell, but also maintain the integrity of the fish and shrimp during cooking and the fresh and tender texture of the fish and shrimp. Put the ribs, beef and mutton, chicken and duck in cold water, bring to a boil over high heat, skim off the blood and take it out. If you use boiling water to blanch it, it is easy for the protein on the surface of the meat to denature and solidify, and the taste will be dull. 1. Fresh meat

Fresh pork, beef, mutton, and chicken are blanched to remove the fishy smell, lock in the juice, and maintain the deliciousness of the meat. Commonly used seasonings for blanching fresh meat: cooking wine, ginger slices, onions or green onion knots, star anise, Sichuan peppercorns, dried chili peppers, etc. Choose the seasonings you put in the water to your liking. The method is: put enough water in the pot, add seasonings for blanching, put in the washed meat, cook on high heat until the water boils, after the meat changes color, turn off the heat, take it out, wash the meat with warm water, and control the moisture. spare. 2. Frozen meat

It is best to blanch quick-frozen meat before cooking. Firstly, it removes the odor generated during storage, and secondly, it can increase the temperature of the meat to facilitate processing and maturation. For example, to freeze chicken legs, first soak the chicken legs in warm water for a while to increase the temperature of the skin of the chicken legs, then put them into cold water and blanch them. Blanched chicken legs and then processing them will prevent them from being cooked on the outside and raw on the inside. 3. Cured meat

Before eating bacon, cured duck, sausage or ham, boil it in water and then process it to remove salt, additives and seasonings during processing. Wait, it will taste better. 4. Seafood

Blanching seafood or fish in boiling water with a small amount of salt, ginger slices, and white vinegar can lock in the delicious juices of the seafood or fish and remove the fishy smell. 5. Fresh vegetables

Some fresh vegetables are blanched to remove insect eggs and bitterness in the vegetables, and reduce the moisture in the vegetables, making it easier for the vegetables to be stir-fried to mature and taste better. For example, kale, bean sprouts, Chinese cabbage, bitter melon, broccoli, mustard greens, potatoes, etc., blanch as needed before cooking. 6. Quick-frozen vegetables

Quick-frozen vegetables cannot be thawed in advance. In order to remove the odor generated during the freezing process, it is best to blanch the quick-frozen vegetables first. If you fry or boil it directly in the pot, too much water will be produced. And the taste is not as good as fresh. There is not much difference between the dishes made from blanched quick-frozen vegetables and those made from fresh vegetables. 7. Pickled vegetables

Pickled vegetables generally have a relatively high salt content. Without affecting the flavor, blanch them in boiling water to remove the salt, which is good for health. For example, dried radish, kohlrabi, pickled mustard, etc. can be blanched and then stir-fried with meat, tofu, eggs and other ingredients.

8. Dried vegetables

Sun-dried vegetables, such as dried cabbage, dried cowpeas, dried prunes, sword flowers, daylilies, etc. When making soup, frying meat or making stuffing, the fastest way is to blanch the dried vegetables, then put them in cold water, squeeze out the water before cooking. 9. Dried fruits

Blanching candied dates, raisins, dried cranberries and other dried fruits can not only remove excess sugar and additives during processing, but also cause the dried fruits to absorb water and swell, which can then be used Make pastries or pasta. But it is worth noting that you should not over-blanch the fruit, which will affect the taste and quality of the dried fruit.

Blanching means boiling the raw materials until they are raw. Depending on the ingredients, the blanching time is also different. It can be as fast as about ten seconds, as slow as tens of seconds, or even a few minutes. The main advantage is that it facilitates the next step of cooking.

Blanching is a procedure often used by chefs in cooking, and it is also sometimes used in home cooking. So which ingredients need to be blanched before cooking? Why blanch? What's the purpose? Answer them one by one below!

Vegetables: spinach, broccoli, potatoes, beans, sweet potato leaves, etc., all need to be blanched. Why? Because spinach contains a lot of oxalic acid and tastes bitter, this trace element is harmful to the body. Blanching can effectively remove it, making it taste more delicious when eaten.

The purpose of blanching broccoli is to effectively remove residual pesticides and make it easier to cook in the next step and save time.

The purpose of blanching potatoes is: Potatoes have a high starch content, and if fried directly, they will easily burn and stick to the pan. Blanching can remove excess starch. For example, when frying shredded potatoes, you need to blanch them first and then fry them, so that the finished product will be beautiful. Good taste.

The purpose of blanching beans is: Any food that is difficult to cook will be cooked easily by blanching it in water and then frying it. Also, if the beans are not cooked well, eating them will cause poisoning, ranging from nausea and abdominal pain to coma in severe cases. .

Poultry: Poultry, pork, chicken, duck, goose, etc., it all depends on how the dish is made and whether or not to blanch them. For example: if you braise, stew, or make soup, you need to blanch it. The purpose is to remove impurities and blood from the meat and at the same time remove the fishy smell.

Tips

In addition, when making boiled or cold dishes, you need to blanch them, such as "Cold Shredded Potatoes", "Cold Fungus", "Boiled Shrimp", "Boiled Flowers" "Snails" and the like must be boiled until cooked.

Tips

There are two types of blanch water: one is cold water and the other is boiling water. For example, meat must be blanched in cold water to effectively remove blood. For vegetables and the like, after the water is boiled, add an appropriate amount of oil and salt, and then pour in the vegetables to blanch them. The purpose is to keep the color beautiful and not turn yellow.

The master talks about blanching in cooking

Chang'an Cabbage Heart

December 15, 2018·Creators in the field of food

Blanching is often encountered when cooking dishes. What is blanching?

Blanching is to heat the initially processed raw materials in a pot with water until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning.

Why blanch?

Blanching is an indispensable process in cooking, especially cold dishes and meat processing. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching vegetables is to remove the bitterness and foreign matter, and make the vegetables crisper and greener; for example, blanching bitter melons and radishes can reduce the bitterness or radish smell. The hemagglutinin contained in lentils can be removed by blanching.

Blanching meat is to remove the fishy smell and make the meat half-cooked. It can also be sterilized.

So is the water in the pot boiling water or cold water?

The water can be blanched with boiling water or cold water.

Which vegetables should be blanched in cold water, and which vegetables should be blanched in boiling water?

Generally, vegetables are blanched in boiling water. This can quickly make vegetables half-cooked or fully cooked, or remove bitterness and astringency.

Meat is usually blanched in cold water, which facilitates the overflow of blood and lymph residues and removes the fishy smell and foreign matter.

How long does it take to blanch vegetables in boiling water?

Generally it is 1-2 minutes. As time goes by, nutrients are lost, the green color of vegetables is reduced, and the crispness of vegetables is reduced.

What should you pay attention to when blanching different vegetables?

The main reason is that the blanching time is different, that is, the heat is different.

Put stem and leaf vegetables, such as celery, rapeseed, cabbage cores, etc., into boiling water and pick them up when the color turns green.

Flower vegetables, such as cauliflower, broccoli, etc., are put in when the water boils, and taken out when the water boils again.

Thick root vegetables, such as radish, Chinese cabbage, winter melon, etc., put them in when the water is boiling and take them out when they become transparent

Mixed vegetables: such as carrots and quails Eggs, cucumbers, etc. are put in when the water is boiling and taken out in three minutes.

What do you need to add when blanching vegetables in boiling water?

If necessary, usually add salt and vegetable oil. Add salt to give the base flavor and make the vegetables greener and look better. The oil makes the vegetables brighter and retains their nutrients. Add salt before putting vegetables into boiling water, and add oil after putting them in. The pigments contained in the vegetables will be fully revealed under the penetration of salt, and the oil will wrap around the vegetables, blocking the contact between water and vegetables to a certain extent. , reducing the spillage of water-soluble substances, and also reducing the oxidation of vegetables by air, light, and temperature, so that they will not change color for a longer period of time. Of course, blanch the water and immediately put it into cold water to prevent the vegetables from turning yellow.

Do you cut the vegetables in advance before blanching them?

If possible, try not to change the knife. When the vegetables are cut and blanched, the nutrition of the vegetables will be greatly lost. Try to blanch whole or large pieces.

What should you do with vegetables after blanching them?

After blanching vegetables, they are generally placed in ice water or cold boiled water to cool down. This will make the vegetables crispier and greener, and also cool them down quickly.

What is needed to blanch meat in cold water?

Generally, add enough water, add onion segments, ginger slices, cooking wine, and of course you can also add a little white pepper or a few peppercorns not to add flavor, but to better remove the fishy smell.

Why can’t you use boiling water to blanch meat?

If you use boiling water, the protein will coagulate instantly when the meat enters the boiling water. Then the residual hemolymph and some dirt, odor, and fishy smell in the meat will not come out, and the meaning of blanching is lost.

How to deal with dirty foam when blanching meat?

Be sure to knock it out, filter it out, and scoop it out. This stuff is just dirty things, residual blood, lymph, etc. It is extremely dirty and smelly. If the fishy smell is not removed, it will remain attached to the ingredients, making them look unsightly and affecting appetite.

How long does it usually take to blanch meat?

This depends on the dishes behind you. If you want to cook, stew, etc. later, just blanch it for 3-5 minutes. If you are making Sichuan twice-cooked pork, it is recommended to blanch the meat until it is almost cooked through, just until it can be pierced with chopsticks.

Which vegetables need to be blanched?

Blanching has a wide range of applications. Most vegetables and meat raw materials with a fishy smell need to be blanched.

Vegetables that need to be blanched include: spinach, celery, rapeseed, bitter melon, radish, beans, day lily, toon, etc.

Meat: pork and offal meat, beef and offal meat, mutton and offal meat, chicken and poultry meat, and miscellaneous chickens.

Hello everyone, I am very happy to answer this question. This is Mingren ART Canteen.

Regarding the issue of blanching ingredients during cooking, I personally believe that the purpose of blanching is to remove odor, remove oxalic acid, shorten cooking time, etc.;

1. Ingredients to remove odor: such as pigs, Beef, sheep, chicken, seafood, fungi, etc.; some of these ingredients need to be soaked in water to remove blood before blanching. The preparations need to be done in advance depending on the type of dish. Some ingredients need to be shaped in advance and need to be blanched in advance;

2. Ingredients that remove oxalic acid: mainly vegetables, such as spinach, celery, bamboo shoots, wild rice, beets, leeks, etc.; when blanching vegetables, especially green leafy vegetables, add a spoonful of salt to the water Two drops of vegetable oil, so that the blanched vegetables can maintain their emerald green color. In addition, the blanching time should not be too long. After the color changes, it is best to take it out quickly and let it cool for a while before proceeding to the next step of cooking;

3. Dishes that need to shorten the cooking time: there are many such as shredded potatoes, cubes, carrots, and fragrant pots. It is best to blanch the vegetables in advance before cooking (so that the dishes are not greasy) according to the cooking needs! All can be cooked properly after blanching;

Here are a few dishes that need to be blanched in advance, with detailed video explanations