Cold water, subject to availability.

Cold water pot: When blanching, the raw materials and cold water are put into the pot at the same time. This method is suitable for vegetables such as bamboo shoots, radishes, potatoes, arrowheads, potatoes, etc., because the astringent taste of these ingredients can be removed after being heated in a pot with water. Moreover, these things are relatively large in size and require a long time to heat, so if they are heated with boiling water, the inside will be undercooked and the outside will be overcooked.

The boiling water pot is suitable for processing raw materials with less fishy smell and less blood stains in meat, such as chicken, duck, tendon, cube meat, etc., which can be put into boiling water to remove the fishy smell. The method of heating with boiling water is to put the raw materials into the boiling water and take them out as soon as the water boils again. Especially green leafy vegetables that change color quickly, the heating time should not be too long. For example, rapeseed, bean sprouts, etc.

Extended information:

Notes:

When blanching, the amount of water should cover the raw materials. During the blanching process, the raw materials should be turned from time to time to separate all parts of the raw materials. Heating evenly.

When blanching vegetable raw materials, they must be placed in boiling water, the fire must be strong, and the blanching time must be short, so as to maintain the color, texture, nutrition and umami taste of the vegetable raw materials.

Chicken, duck, hoof, cubed meat and other raw materials must be washed before blanching. Put them into a boiling water pot and blanch them for a while before taking them out. The time should not be too long to avoid losing the freshness of the raw materials. .

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