1, taste: the process of blanching can remove blood and impurities in the beef, blood and impurities are not processed, will be released in the cooking process, affecting the overall texture and flavor of the dish. Unblanched beef, the meat will be relatively more loose, the taste is not as tender as blanched beef.

2, flavor: blanching can reduce the fishy taste of beef, fishy taste is unique to beef in a taste, not to deal with, will make the dishes with an unpleasant smell. Without blanching, the blood and impurities in the beef will be retained in the meat, and cooking will release undesirable odors and flavors.