Among vegetables, bamboo shoots, radishes, potatoes, arrowheads and sweet potatoes are suitable. Because of the astringency of bamboo shoots and radishes. It can be removed by heating with water in the pot. And these things are relatively large and need to be heated for a long time. So if you heat it with boiling water, it will be immature inside and overheated outside.
In meat, this method is suitable for mutton with heavy smell and blood stains, as well as the large intestine and stomach of pigs. If these materials are heated in boiling water, the outside will shrink immediately, and it is difficult to discharge the bloody smell inside, so they must be heated in cold water. It must be turned over several times in the middle to make it evenly heated. Take it out as soon as possible after boiling, and don't overheat.
② Boiling pot: When boiling water, let the water in the pot boil first, and then put the materials into the pot.
Among vegetables, it is suitable for those that need to keep bright colors and melt in the mouth, such as rape, spinach, green pepper, celery, lettuce and bean sprouts. These vegetables are small and watery. If heated with cold water for a long time, the nutrients contained in the material will be lost, the pigment will be destroyed, and the color and taste will become worse. Therefore, it is best to wait until the water boils before putting it in.
Cooking pot is also suitable for processing meat with small fishy smell and little blood, such as chicken, duck, hoof, square meat, etc., which can be put into boiling water to remove fishy smell. When heating with boiling water, put the materials in and take them out as soon as they are boiled. Especially for green leafy vegetables, the heating time should not be too long. Vegetables that change rapidly, such as rape and bean sprouts, can keep bright colors by pouring cold water immediately after blanching.