Blanching with cold and hot water is possible, depending on the specific choice.

1, boiling water pot blanching, is to heat the water in the pot until boiling, and then the ingredients under the pot. Turn in time after the pot, the time should be short. To pay attention to the color, crisp, tender, do not overcook. This method is mostly used for plant-based raw materials, such as: celery, spinach, lettuce and so on. Blanching should pay special attention to the fire, a little longer, the color will fade, and it is not crisp and tender. Therefore into the pot, the water slightly open when you can fish out to cool.

2, cold water pot blanching is the raw materials and cold water at the same time in the pot. The water should not be over the raw materials, and then boiled, the purpose is to make the raw materials mature, easy to further processing. Potatoes, carrots, etc. are not easy to mature due to their large size and need to be boiled for a longer period of time.

Some animal ingredients, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing. Some animal raw materials used to cook soup; also to cold water in the pot, in the heating process so that the nutrients gradually overflow, so that the soup flavor, such as hot water pot, will cause protein coagulation.

Expanded:

. p>Note:

1, vegetables blanching time to add a little salt, so that reduces the loss of nutrients, a lot of nutrients can be dissolved in water, add salt after...

2, meat ingredients after blanching to cook immediately, if you can not cook immediately will lead to the phenomenon of back to life. Cooking immediately is also easy to cook ...

3, common pork belly, snails, conch, cuttlefish, octopus and other blanching time should not be too long, long time leads to the fibers inside the steep contraction.

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