Different ingredients need to be blanched, and the following three types of ingredients are introduced in detail.

The role of livestock meat blanching:

1. Removing fishy smell and odor: After the ingredients are put into the water, with the temperature rising, the blood and odor in the ingredients can slowly separate out into the water, which can effectively remove the fishy odor, such as pig's trotters, elbows, beef, mutton and other ingredients in the sauce.

2. Improve the taste: After blanching, the skin of the ingredients loses water, and the muscles contract, making them feel firmer by hand, which can increase the taste of the products after cooking.

● The role of seafood blanching:

1. Remove the fishy smell: The fishy smell of seafood is still relatively large, and most of it can be removed by blanching.

2. Sterilization: blanching can thoroughly cook the ingredients and play a bactericidal role.

(3) Shorten the cooking time, so that dishes can be cooked quickly: there are many seafood products that need to keep their crisp and tender taste. By blanching, the cooking time can be shortened and the desired taste can be achieved.

● The role of vegetable blanching:

1. Remove bitter taste: Green leafy vegetables such as spinach and rape contain a certain amount of oxalic acid, and some of them can be removed by blanching.

2. Shorten the cooking time: This is similar to the role of seafood blanching. If some vegetables are stir-fried in the pot for too long, it is inevitable that there will be nutrient loss, and blanching will shorten the cooking time and ensure the rapid delivery of vegetables.

3. Into the bottom taste, increase the brightness and improve the taste: when the vegetables are blanched, a little salt is often added, which can play a role in the bottom taste, such as baby dishes. When blanching vegetables, a little cooking oil will be added to the water, which can make the surface of blanched ingredients shiny and protect them from oxidation.

What are the tips for blanching ingredients?

Because of the different texture of each ingredient, the heating time and blanching temperature are different, so it needs to be introduced separately here.

Tips for blanching livestock meat;

Cold water is often used for blanching. When instant ingredients are blanched, they should be boiled with cold water and heated gradually, which is beneficial to the precipitation of blood. If hot water is boiled, the surface of ingredients will be shrunk by hot water, and the foul smell inside will remain in the meat. Tips for blanching livestock meat are as follows:

1. Use more water for blanching: This is easy to understand. When blanching, it is best to use less than three centimeters of water for ingredients, so that the floating impurities generated in the blanching of ingredients can be easily salvaged. If there is too little water, these floating bubbles will attach to the surface of ingredients, which will lead to difficult cleaning.

2. The ingredients with strong fishy smell can prolong the blanching time, such as pig's trotters and pig's heads. These ingredients are large in size and need to be heated for a long time to blanch thoroughly. It takes at least ten minutes to blanch these ingredients when making cooked food with sauce and halogen.

In addition, cooking wine, onion ginger or a little spice can be added to help remove the fishy smell when the ingredients with strong fishy smell are blanched.

(3) Not all livestock and poultry meat need to be blanched: blanching has both advantages and disadvantages. The disadvantage is that the fresh flavor of the ingredients is also lost after being blanched for a long time, so the ingredients with low fishy smell and less fresh flavor do not need to be blanched. For example, when frying young chickens, the method of direct raw frying can be used.

Tips for blanching seafood;

Seafood ingredients are suitable for hot water, which requires putting different ingredients in hot water at about 50℃-90℃. Tips for drowning seafood are as follows:

1. Seafood ingredients usually don't need much firepower to blanch. When the ingredients are slightly curled, they will be poured out immediately. When they are crisp and tender, they only need to be soaked for 5- 10 second, such as jellyfish and sea cucumber.

2. When the shell-like ingredients are blanched, if secondary processing is needed, they can be fished out as long as the shell is slightly opened. The longer the time, the more umami will be lost. The ingredients served directly on the table after blanching should be thoroughly sterilized, and diarrhea can't be caused by blanching just for a moment's taste.

Tips for blanching vegetables;

Generally, boiling water is needed. When the water is boiled, the ingredients are poured in, and the ingredients are removed immediately after discoloration or contraction. Blanching skills for vegetables are as follows:

1. The blanched vegetables can be cooled with cold water, which can reduce the loss of nutrients in the vegetables and prevent the vegetables from turning black because of the rapid evaporation of hot water after blanching at high temperature.

② It is best to use stainless steel pot blanched water for vegetables that are easy to oxidize with iron, such as lotus root and yam.

3. Kidney beans and beans contain certain toxins, and it is best to completely remove them after more than 3 minutes of blanching.