Boiling is a method of stir-frying.

As one of the eight major cuisines in my country, the cooking techniques of Cantonese cuisine are very particular, especially through techniques to achieve the requirements of beautiful, refreshing, tender and smooth Cantonese cuisine. "Boiled" is one of the techniques that highlights the lightness of Cantonese cuisine.

The term "boiled" is often found in restaurant recipes. "Zhuo" is a cooking technique in Cantonese cuisine. Boiling water or soup is used to scald raw food until it is cooked, which is called "shao". Although it looks very simple on the surface, if you think that boiling it means boiling it in boiling water and taking it out, you are wrong. That is just a misunderstanding of the meaning.

Related introduction:

"Zhuo" is a technique in Cantonese cooking. Boiling liquid is used to scald raw ingredients until they are cooked, which is called scalding.

The "liquids" used as conductors here are mostly clear water, clear soups, porridge water, etc.

The burning method is divided into Wenzhuo and Wuzhuo. The heat of Wenzhuo is small, and the center is visible after the water is boiled. Chrysanthemum heart or shrimp eye water is used to soak the ingredients until they are only cooked. The heat of Wuzhuo is high, and the ingredients are cooked as quickly as possible.

The final standard of the two firepowers is that the ingredients are only cooked! Both overcooked and overcooked are considered unqualified. Even if it is boiled, it is a simple job. As the gourmet Mr. Cai Run said, the simpler it is, the more effort it takes.