There is a small restaurant near the unit, and the serving speed is beyond imagination: as soon as you sit down, the waiter has served hot rice and soup. Three mouthfuls of soup before meals, only these three mouthfuls of soup are served, and the hot dishes you want are also served.

The boss made it himself. I told him the hot dish of lettuce, and he picked up the vegetables and threw a handful of lettuce into boiling water. Just blanch it, then scoop it into a big spoon with a handle, add seasoning, and hold several casual dishes with chopsticks.

The lettuce served on the table is bright green, but it withers quickly and only a few pieces have collapsed. Lettuce will lose its crispness and freshness if it is not raw.

On one occasion, several colleagues went to this shop for dinner. A colleague who is quite familiar with cooking thinks that the blanched lettuce is not delicious. "Lettuce is still boiled and delicious!"

Isn't this hot lettuce boiled? In my impression, boiled fish and shrimp or fresh meat are all like this. Just scald the ingredients in boiling water. Baizhuo is just a more elegant or mysterious name for "hot" by gourmets.

Colleagues say there is still a difference. Hot, just in boiling water. Boiled and scalded water is often more than water. For example, when cooking fresh vegetables, drop some peanut oil in the water; Boiled seafood, white wine, ginger or onion should be added to the water, so that vegetables can remain fresh and tender after burning, and seafood can be deodorized and fragrant. When cooking fresh meat, it is better to use "beer water" (that is, rinse it repeatedly with water before cooking) and then blanch it.

I haven't verified whether what my colleague said is the correct way of burning. However, I cooked kale once according to the law, and it really kept fresh and tender for a long time. It seems that the pure peanut oil added to the water has played a role in keeping fresh. And the old water that has been repeatedly rolled away and mixed in the small shop can't make a plate of fresh and crisp vegetables.

Some time ago, I read a cookbook that introduced boiled pork belly, which is not just a simple retting. The practice is: put fresh pork belly in the refrigerator for quick freezing, take it out and cut it into thin slices after it is slightly stiff. After the pork slices are boiled in boiling water, they are immediately picked up, soaked in flowing clean water for a while, soaked in "beer water" to remove floating particles, then boiled in another pot of boiling water, then picked up and eaten with dipping sauce. Refreshing and delicious, there is no sense of stagnation, so I have tasted the delicious pork.