Use cold water when blanching beef.

If boiled water is directly used, the beef will become hard, and it will become firewood, which will affect the taste. Only by blanching with cold water, let the water temperature rise slowly, and let the blood and dirty things float out, the beef made in this way will be tender.

Generally speaking, boiled water is used for vegetable food and cold water is used for meat food. When blanching, the amount of water in the pot should not be too much, so as to submerge the food. In the process of heating gradually, it is necessary to turn the beef so that the beef is heated evenly and the purpose of blanching is achieved.

Precautions for blanching

1. When blanching, blanching should be carried out according to different textures of raw materials, different shades of color and different block sizes. Animal raw materials and plant raw materials should be blanched separately; Blanch those with heavy color and light taste separately; Blanch the big ones with the small ones separately to prevent them from smelling each other, and at the same time, it is easy to master the heat.

2, according to the nature of raw materials and the requirements of cutting and cooking, we should master the degree of blanching. For example, when cooking green vegetables, the water can be turned on again; It takes a little longer to blanch root and stem vegetables; Meat raw materials are cooked to the point of breaking. If it does not reach the point of breaking, it will cause dull color, unclean odor removal and even affect the quality of finished dishes. On the other hand, after blanching, the dishes will become old and hard, or broken and shapeless, the color will darken and the flavor will be lost.

3. blanching with cold water, in the process of gradual heating, the raw materials must be turned frequently to make the raw materials heated evenly and achieve the purpose of blanching.