"Feishui" is also called "blanching water", and Chaoshan folk call it "scalding", which means putting the raw materials into a pot of boiling water and rolling it slightly.

Blanching has the following functions:

(1) Make vegetables bright in color and crisp and tender in texture

Fresh leafy vegetables are generally green and green. If some are stir-fried directly until cooked, they will easily lose their bright green color. If they are first treated with boiling water until just cooked, the color will be bright and the bitterness can be removed.

(2) Remove blood stains and odors from livestock and poultry raw materials.

Meat raw materials often have blood stains, and some viscera of animal raw materials also have strong odors. Through water treatment, blood stains can be removed and the odors can be eliminated or reduced.

(3) Shorten and adjust the cooking time of dishes.

Raw materials treated with flying water are like "pre-products" and "semi-finished products" in the industrial production process. "Or "semi-finished products" to "product assembly" to complete than from "parts" to "product assembly", obviously takes a shorter period of time. Some dishes require the use of a variety of raw materials, and the raw materials have different properties and large differences in maturity time. Through the water-spraying treatment, the more difficult-to-cook raw materials are water-blended first to a certain degree of maturity. This can adjust and shorten the cooking time of the dishes. time.

/view/347098.htm?fromId=305814