Bleach for 1 minute and put in boiling water.

Poultry is easy to cook, so the blanching time is short. After the raw materials are put into the pot, stir them slightly to make the raw materials evenly heated, and then take them out.

The blanching water can be divided into cold water There are two types: pot blanching and boiling water pot blanching.

(1) Cold water pot: When blanching, the raw materials and cold water are put into the pot at the same time. This method is suitable for vegetables such as bamboo shoots, radishes, potatoes, arrowheads, potatoes, etc., because the astringency of these ingredients can be removed after being heated in a pot with water. Moreover, these things are relatively large in size and require a long time to heat. Therefore, if they are heated with boiling water, the inside will be undercooked and the outside will be overcooked.

Among the meats, mutton with a strong smell and blood stains, pig intestines, internal organs, etc. are suitable for cold water blanching. If these raw materials are heated in boiling water, the outside will immediately shrink, and the blood and fishy smell inside will be difficult to eliminate, so they must be heated with cold water. The raw materials must be turned several times during the process to heat them evenly. When the water boils, it should be taken out as soon as possible and should not be heated for too long.

(2) Boiling water pot: When blanching water, let the water in the pot boil first, and then add the raw materials into the pot. Among vegetables, this method is suitable for vegetables that need to maintain bright color and taste, such as rape, spinach, green peppers, celery, lettuce, bean sprouts, etc. These vegetables are small in size and have a lot of water. If they are heated with cold water for too long, the nutrients contained in the raw materials will be lost, the pigments will be destroyed, and the color and taste will also be destroyed. Therefore, it is best to wait until the water boils before putting them in. Go in and heat it up.

The boiling water pot is also suitable for processing raw materials with little fishy smell and less blood stains in meat, such as chicken, duck, tendon, cubed meat, etc., which can be put into boiling water to remove the fishy smell. The method of heating with boiling water is to put the raw materials into the boiling water and take them out as soon as the water boils again. Especially green leafy vegetables that change color quickly, the heating time should not be too long. For example, rapeseed, bean sprouts, etc.

In addition, after blanching the ingredients, cold water should be poured into them immediately after taking them out, so that the bright color can be maintained.