I've been reading recipes on the internet about losing weight and they say to eat blanched vegetables what does that mean? What do you mean? What kind of vegetables do you eat? How do you cook them? What kind of seasoning do you put on them? Be specific. The cooking technique of Cantonese cuisine is extremely elaborate, especially through the technique to achieve the requirements of Cantonese cuisine beauty, cool, tender and smooth. "White burnt" is one of the techniques to emphasize the lightness of Cantonese cuisine. The term "blanched" is increasingly used in restaurant recipes. "Scalding is a Cantonese cooking technique in which raw food is scalded with boiling water or broth, known as searing. The methods of searing are roughly divided into two categories, one is the original searing method, and the other is the "altered" searing method. The original quality of searing, the material can maintain the original flavor, Guangzhou people often use this method of cooking shrimp and vegetables far. "Metamorphosis" burn method, seek to crisp, burn before the material to be processed, such as marinade, "beer water", etc., so that it becomes crisp, and then only burned. Goose intestines, pork loin and other commonly used this method of cooking. White burn seems simple, in fact, there are tricks, ordinary families often feel "burn" not out of the restaurant flavor, is because some details are not dealt with. In daily cooking, the original quality of the white seared shrimp is more common, the most to maintain its original flavor of the searing method is: the first white onion into the ginger pot, pour a little white wine, and then add the right amount of water, and so the water rolled, put into the Kiwi shrimp seared (to the degree of the crab's eye water), dipped in chili soybean oil cooking oil and eat, the process if only the boiling water seared, the shrimp fishy smell will remain, and add ginger, onion, wine and other ingredients, the fishy taste of the natural go to the end. Scorched cabbage soft (tender cabbage) is also more common, the method is: in boiling water with a little oil, to deal with the fire, that out of the pot of soft vegetables will be oily green. "deterioration" burn method is: example one, white burn goose intestines. Goose intestines, although crisp, but slightly tough, if the right amount of edible alkali water marinated, so that the nature of the slightly fluffy, and then burned into the food, the degree of crispness greatly increased, excellent taste; Example two, white scorched pork liver, pork waist. Pork liver and pork waist crisp flavor fresh, but rich in floating particles, cooking, you can first remove the tendons of pork waist, flower slicing, and then together with thinly sliced pork liver, put into the flow of water within the immersion bleaching for a few moments (referred to as "Beer"), the particles will be washed away, and then burned, it will be more crisp, and reduce the feeling of stagnation. In fact, in practice, as long as we summarize more, in the operation of the excellence, we can dedicate to the quality of the product to the family.