Scalding water, also known as water, flying water and drowning. Northeast China is called "tight", Henan is called "mountain", Sichuan is called "long" and Guangdong is called "burning". There are two ways to blanch water, one is to blanch water in a boiling pot; The other is a cold kettle. The general principle is to use boiled water for vegetables and cold water for meat.
Extended data:
Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. The role of blanching has the following aspects:
1. can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape become more vivid green by blanching. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching.
2. It can remove the bloody smell and fishy smell of beef, sheep, pork and its internal organs.
Reference link: Baidu Encyclopedia _ Lishui