Hello everyone, I am Sambo Talk Food. I usually like to focus on the nutrition and coordination of three meals a day.

Whether you are doing braised pork, beef in sauce, stewed pork ribs, or making pig's feet soup, but all matters involving meat stewing, many times blanching is required. In the introduction of many friends, blanching is completed, to water, but does not detail blanching is hot water or cold water to rinse the surface of the foam. In fact, using the wrong water, the impact is very big oh. So do we actually have to use cold water or hot water to rinse it?

For this detail, I have always been more important. Because many years ago, I wanted to do pig trotters soup, so I blanched pig trotters after cleaning in cold water, and then on the pressure cooker to steam, the result is still very hard in the end, like rubber bands, simply can not bite. Later chef friend told me, said this just after the blanching of pig's feet, if immediately with cold water, will lead to hard meat, followed by stewing is not easy to stew. Since then, I've paid special attention to the details of blanching meat before rinsing it clean.

Based on years of experience in the kitchen, I feel that when we deal with meat, we need to grasp the principle of the following:

First: after blanching meat, if you want to use cold water rinse, then try to wait a little bit, so that after blanching the temperature of the meat, down to room temperature, and then rinse with cold water clean, can not be blanched while hot to the blanching of the hot meat after the cold shower Oh;

Second: after blanching meat, if you want to immediately rinse clean, then the temperature of the blanched meat, down to room temperature, then use cold water to clean;

Second: after blanching meat. If you want to immediately rinse clean, then cooking, then you have to use hot water or warm water to rinse the surface of the meat froth.

In short, we are to grasp this point, need to clean the meat and water temperature should be about the same, do not have too much difference in temperature. That is to say: if the meat blanch immediately after the hot rinse, we need to use hot water; if the blanch after the meat cooled to room temperature and then cleaned, then we need to use cold water. This way the meat will be tender and crispy after subsequent processing. This experience is my many years of kitchen summarized, but also once because I do not know, the pig's feet stewed into rubber bands, after receiving the lesson.

Cooking is not a small matter, attention to detail is important, a small blanching also has a big question oh. To add a little more, we daily blanching raw meat, we should put a little bit of wine and onions and ginger, can effectively remove the meat inside the odor.

In addition, the above is only for beef and lamb and pork, chicken and duck and other poultry blanching instructions, excluding seafood blanching treatment oh. Seafood to taste good, blanching treatment is a little different from the poultry class, today will not expand to say.

I am Sanbao words food, attention to me, every day to share a private dish. The first thing you need to know is that you're not going to be able to get away with it!

Lastly, I wish my friends a happy new year and a prosperous year of the ox!