Blanching is generally water boiled after the raw materials to be blanched in the pot, meat blanching is to remove the surface of the raw material stains, so that the soup can clear some of the raw materials to tighten the body.

Different raw materials, blanching time are slightly different:

1, poultry is easy to cook, so the blanching time is short, the raw materials in the pot, a little stirring, so that the raw materials are heated evenly, you can fish out;

2, with the bones of the raw material time is a little longer, raw materials in the pot, stirring, when the water is boiling again, then fish out.

3, meat to cool water in the pot, so that the raw materials can be cooked, and so that the nutrients contained in the raw materials, can be precipitated into the soup, so that the soup taste nutritious, fresh.

Blanching, that is, the initial processing of raw materials in a pot of boiling water heated to half-cooked or fully cooked, removed for further cooking or flavoring. It is an indispensable process in cooking, especially cold dishes. The color, aroma and taste of the dishes, especially the color plays a key role. Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to blanch. Blanching, also known as out of the water, flying water, Nao water. Northeast region known as "tight", Henan area known as "dust", Sichuan is known as "___", Guangdong is known as "scorching ".

Methods of blanching

One type of blanching is blanching in a pot of boiling water, and the other is blanching in a pot of cold water. The general principle is to use boiling water for vegetables and cold water for meat.

One, boiling water pot blanching: boiling water pot blanching, that is, the pot of water heated to boiling, and then the raw materials under the pot. Turn in time after the pot, the time should be short. To pay attention to the color, crisp, tender, do not overcook. This method is mostly used for plant-based raw materials, such as: celery, spinach, lettuce and so on. Blanching should pay special attention to the fire, a little longer, the color will fade, and it is not crisp and tender. Therefore, when put into the pot, the water can be fished out when slightly boiling to cool. Do not rinse with cold water, so as not to cause new contamination.

Blanching with a pot of boiling water should master the following key:

1. Leafy vegetable raw materials should be blanched before cutting and matching, so as not to lose too much nutrients.

2. Blanching should be water wide fire, in order to put into the raw materials in time to open the pot; blanching of green leafy vegetables, should be slightly rolled that fish out.

3. Vegetable raw materials in the blanching should be immediately cast cool and dry, so as not to make it yellow due to residual heat, cooked and rotten phenomenon occurs.

Two, cold water pot blanching: cold water pot blanching is the raw materials and cold water at the same time in the pot. The water should not be over the raw materials, and then boiled, the purpose is to make the raw materials mature, easy to further processing. Potatoes, carrots, etc. are not easy to mature due to their large size and need to be boiled for a longer period of time. Some animal raw materials, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing. Some animal raw materials used to cook soup; also to cold water in the pot, in the heating process so that the nutrients gradually overflow, so that the soup flavor, such as hot water pot, will cause protein coagulation.

With cold water pot blanching should master the following key:

1. The amount of water added to the pot should not be too much to submerge the raw materials to the degree.

2. In the process of gradual heating, the raw materials must be turned diligently, so that the raw materials are heated evenly to achieve the purpose of blanching.

In addition, whether it is blanching with cold water pot, or with boiling water pot blanching, need to pay attention to the following principles:

1. Grasp the blanching of raw materials on the impact of nutrients. Although blanching can make the raw materials in the odor into tasteless, fishy taste can be reduced with the dehydration process, but because blanching will sometimes make the raw materials within some of the unstable, soluble nutrients overflow, especially fresh vegetables in the water-soluble vitamins are more susceptible to loss, so blanching should be based on the nature of the raw materials, scientifically to be carried out.

2. blanching, according to the different textures of raw materials, color shades of different, different block sizes and blanching respectively. Animal raw materials and plant raw materials to be blanched separately; color and taste of the heavier and lighter color and taste to be blanched separately; blocks of large to be blanched with blocks of small separately to prevent each other string of flavors, but also to facilitate the mastery of the fire.

3. Should be based on the nature of the raw materials and cut with the cooking requirements to master the blanching fire. Such as blanching green vegetables raw materials, water can be reopened; blanching root and stem vegetables raw materials for a slightly longer period of time; meat raw materials to blanch to the degree of severity, such as less than the degree of severity will result in color and lustre is not colorful, in addition to the smell is not clean, and even affect the quality of the dishes. On the contrary, blanching, the dishes will become old and hard, or broken without shape, color darkening, loss of fresh taste.

4. blanching animal raw materials, soup should not be discarded, can be clarified after skimming as a fresh soup.

Meat and fish blanching method

1, cut meat (ribs, chunks of meat, chicken, etc.) blanched in boiling water, you can remove the meat raw materials in the blood foam.

2, meat raw materials after boiling water blanching after discoloration can be, fished out and drained water can be the next step of cooking.

Blanching method of bok choy

1, wash bok choy, sprinkle some salt in the water, so that you can clean out the bugs in the bok choy. The bok choy can be blanched in boiling water before frying and fished out quickly so that the bok choy looks more colorful.

2. After blanching, bok choy should be immersed in cold water immediately to preserve the color and texture. If not dipped in cold water, the bok choy will no longer be crisp because of the residual warmth of the boiling water and will appear rotten.

Baidu Encyclopedia - Blanching