Cold water pot blanching: cold water pot blanching is to put raw materials and cold water into the pot at the same time. Do not soak the raw materials in water before cooking, so as to make the raw materials mature and facilitate further processing.
Animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in a pot with cold water and further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.
The key to the cold kettle;
1, don't add too much water in the pot, just submerge the raw materials.
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.
3. Meat raw materials can be boiled in a pot until it becomes discolored, and then drained for the next cooking.
Extended data
Boiling blanching: boiling blanching is to heat the water in the pot to boiling, and then put the raw materials into the pot. Turn it over in time after cooking, and the time should be short. Pay attention to color, crispness and tenderness, and don't overdo it.
This method is mostly used for plant raw materials, such as celery, spinach, lettuce and so on. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly.
The key to the boiling pot;
1 Blanch leafy vegetables before cutting to avoid excessive loss of nutrients.
2. When the water is boiled, the water should be wide and the fire should be strong, so that the raw materials can be boiled in time; When blanching green leafy vegetables, roll them slightly and take them out.
3. Vegetable raw materials should be cooled and dried immediately after blanching to avoid yellowing and ripening due to residual heat.
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