Blanching is a cooking process, which means that the primary processed raw materials are put into a boiling water pot and heated to half-cooked or full-cooked, and then taken out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. Scalding water, also known as water, flying water and drowning. Northeast China is called "tight", Henan is called "mountain", Sichuan is called "long" and Guangdong is called "burning".

Blanching method of green vegetables

1. When washing vegetables, sprinkle some salt in clean water to clean the bugs in vegetables. Before frying vegetables, you can first blanch them with boiling water and then pick them up quickly, so that the vegetables look brighter.

2. Blanched vegetables should be soaked in cold water immediately to keep the color and taste. If you don't soak in cold water, vegetables will not be crisp because of the residual temperature of boiling water, and there will be a rotten feeling.

When using cold water pot to quench water, you should master the following points:

1. Don't add too much water to the pot, and the raw materials will be submerged.

2. In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated, so as to achieve the purpose of blanching.