1. Bulk meat
For example, the blanching of beef tendon, pig's trotters and other ingredients is generally to remove the odor and blood foam in muscles (in fact, myoglobin oozes, denatures and condenses). After the blanching step, it is often necessary to add marinade or stew with simple broth, which is generally a pre-order step of marinated vegetables (marinated tendons, etc.). ) and clear water dishes (grasping sheep by hand, etc.). ).
2. seafood
For example, shrimp, snail, squid slices, cuttlefish slices and flower skins are all easy to cook and easy to age. Blanching is to use the stable and gentle heat conduction of water (relative to roasting and frying) to keep the ripeness from being over-cooked, and to avoid protein losing a lot of water during denaturation. Generally, it is eaten with dipping sauce and blanching, which is called boiling in Guangdong. The meaning of "dragon" in Mandarin is basically similar to that of "Shao" in Cantonese and "Huozu" in Chaoshan dialect (without this word, merge it).
3. Vegetarian dishes
Such as Chinese cabbage and Chinese kale. Blanching also uses the stable and gentle heat conduction of water to make vegetables mature from the inside out without overheating, which leads to the conversion of chlorophyll into pheophytin, thus making vegetables dark yellow. Generally, small vegetables can be soaked in oyster sauce and garlic after blanching, while large vegetables will be fried, which is called "soft frying" in Chaozhou cuisine.
As for skills, let's classify them. (Gorgeous dividing line)
1. Bulk meat
This is relatively simple, just remember one principle-cold water in the pot! Cold water in the pot! Cold water in the pot!
Why? Think about why we bleach, because we want to remove the smelly blood foam from the muscles. Why is there blood foam when scalding?
This is because myofibrillar protein in muscle will be dissociated from non-* * bonds at 30-32℃, and will be uncoiled.
Once the helix is unwound, the reactive groups will be exposed, especially the hydrophobic groups of myosin contribute to the interaction of protein. Therefore, with the increasing temperature, the denatured protein will cross-link to form a gel with larger molecules, which will expel water molecules and gather around the dense muscle fiber cell bundle, as shown in the following figure, and the water will be squeezed to the edge of the muscle bundle.
When the temperature exceeds 60℃, the membrane around the myofibrillar cell bundle containing a lot of collagen also begins to shrink violently when heated, and these myoglobin-containing juices will be squeezed out from both ends.
The purpose of putting cold water in the pot is to avoid the premature contraction of the muscle fibers on the surface, so that the temperature rise of the meat pieces from the inside to the outside is relatively consistent, and the internal juices of multiple muscle fibers are evenly squeezed out. If hot water is put into the pot, the external muscle fibers will contract first, and the fascia on the surface will also contract, but the internal temperature rise is insufficient, which will lead to unclean drowning, thus making the meat have an odor.
The principle of boiling sheep with ice is roughly the same. Those who say that heat expands and contracts should also know more about the principles of cooking science.
Take mutton as an example. Usually cooked in cold water. Prepare a few slices of ginger and a dozen pieces of pepper.
The first step is to put the completely thawed mutton into the prepared pot. Except for cold water, the water here is not salted before the mutton is picked up!
After the water is boiled, filter the floating foam with a fine mesh.
It is easier to force blood (the source of floating foam) out of the pot with cold water than with hot water, and the smell of blood will be cleaner and the finished product will taste better.
Step 2, add the prepared ginger slices and pepper granules.
After an hour and a half, boil the pot! The ribs are boneless! Pick mutton, sprinkle with side dishes and serve with a plate of salt and pepper.
And if the cooking method is not boiled in water and braised pork is used, then boiling water is generally not needed. Take Chaoshan brine pig's feet as an example;
It takes 1 hour for a pig elbow weighing about 2 kg to completely remove the odor. Put the same cold water into the pot and use a small amount of ginger, onion and garlic to remove the fishy smell.
Change a pot of marinade soup (you can add water and marinade, and you can also use old marinade at home).
According to this size of trotters, it usually takes two and a half hours to open the lid and stew for a while in the final stage. If you only marinate one, I suggest you change to a smaller pot, such as a domestic pressure cooker, so as to ensure that the water does not pass through the pig's trotters.
Marinate until soft and rotten. Cut into pieces and set the plate! The newly opened brine will be darker.
Pickled several times, the color will be lighter and more ruddy.
So is braised beef.