Blanching means to cook the ingredients in a pot of water.

Blanching is actually flying water, that is, put the food into the water inside the hot, and then fished out to use other methods of cooking, especially in the coleslaw is an essential step, after this treatment of food can be clean and odorless.

Blanching is an indispensable process in cooking, especially in cold dishes. The color, aroma and taste of the dishes, especially the color plays a key role. Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to blanch. Blanching is also known as out of the water, flying water, the Northeast region known as "tight", Henan area known as "dust", Sichuan is known as "泹泹".

Blanching is a critical step in the pretreatment of ingredients, seemingly simple, but the doorway, and meat, seafood, vegetables, blanching method is different. Mastering the correct blanching method, not only can make the dishes made attractive color, but also to maintain the original freshness of the ingredients and nutrients.

Precautions when blanching

The impact of blanching on the nutritional content of raw materials. Although blanching can make the raw materials in the odor into tasteless, fishy taste can be reduced with the dehydration process, but because blanching will sometimes make the raw materials within some of the unstable, soluble nutrients overflow, especially fresh vegetables in the water-soluble vitamins are more susceptible to loss, blanching should be based on the nature of the raw materials, science to go.

Blanching, according to the different textures of raw materials, color shades of different, different block size and blanching. Animal raw materials and plant raw materials to be blanched separately; color and taste of the heavier and lighter color and taste to be blanched separately; block of large to be blanched with the block of small, in order to prevent each other from cascading, but also to facilitate the mastery of the fire.

Should be based on the nature of the raw materials and cut with the cooking requirements to master the blanching fire. Such as blanching green vegetables raw materials, water can be reopened; blanching root and stem vegetables raw materials for a slightly longer period of time; meat raw materials to blanch to the degree of severity, such as less than the degree of severity, will result in color and lustre is not colorful, odor in addition to the net, and even affect the quality of the dish.