Blanching is to cook the ingredients in a pot until they are half-cooked, so as to meet the different needs of cooking.

It is recommended that you blanch mushrooms such as enoki mushrooms in water, which may affect some of the nutrients, but the benefits definitely outweigh the disadvantages.

Blanching can remove the odor, can make the flavor more pure, taste better, and apricot mushrooms and other mushrooms contain high oxalic acid, blanching can remove most of the oxalic acid after putting into the water. After blanching, the water content of the mushrooms will be reduced, which can reduce the cooking time and prevent the nutrients from being destroyed.

The role of blanching

● To make the color of vegetables more bright, reduce astringent, bitter, spicy taste, but also can be sterilized.

such as spinach, celery, oleander through blanching become more colorful green; bitter melon, radish and other blanching can reduce the bitter taste; lentils contain hemoglobin, through blanching can be lifted.

● Make meat raw materials to remove blood stains and fishy and other odors, such as cattle, sheep, pork and its offal blanching can reduce the odor.

● Adjust the ripening time of several different ingredients to shorten the formal cooking time. Due to the different nature of the ingredients, heating and ripening time is also different, you can blanch several different ingredients to make the maturity of the same.

● Facilitate further processing of ingredients, some ingredients are easy to peel after blanching, some ingredients are easy to cut after blanching for further processing.

The correct way to blanch

● boiling pot blanching The pot of water heated to boiling, will be under the pot of ingredients, under the pot should be turned in a timely manner, the time should be short. It should be colorful, crisp and tender, and not overcooked.

Suitable: 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 not crisp, tender. Therefore, when put into the pot, the water can be fished out when slightly boiling to cool. Do not use cold water, so as not to cause new contamination.

Tips:

①The ingredients should be blanched before cutting, so as not to lose too much nutrients.

② blanching should be hot, into the ingredients can be timely after the opening of the pot; blanching green leafy vegetables, should be slightly rolled that fish out.

③ blanching should be immediately cast cool and dry, so as not to turn yellow, cooked.

● cold water pot blanching ingredients and cold water at the same time in the pot, and then boil, the purpose is to make the ingredients mature, easy to further processing. Potatoes, carrots, etc. need to be boiled for a longer period of time as they are large and not easy to mature.

Suitable: larger, dense structure, more blood stains, fishy odor heavier animal ingredients, such as cattle, sheep, rabbit meat and animal offal and other ingredients. These meats are often heavy blood stains, strong odor, if the pot of boiling water for blanching, will make the surface of the food suddenly heat contraction coagulation, and is not conducive to the exclusion of blood stains and fishy odor.

Tips:

① The amount of water in the pot should not be too much to submerge the ingredients to the extent.

② Heating process must be diligently turning the ingredients, so that the ingredients are heated evenly to achieve the purpose of blanching.