When the water boils, add the lotus root slices and blanch for one minute.

Blanching is a cooking technique that involves briefly blanching the ingredients being cooked in boiling water or broth. Usually, blanching is needed for meat with a fishy odor, vegetables with a bitter taste and vegetables that need to be kept fresh and green, and raw materials that want to shorten the cooking time later in the process.

Blanching with a pot of boiling water should grasp the following key:

1. Leafy vegetable raw materials should be blanched before cutting and matching, so as not to lose too much nutrients.

2. Blanching should be water wide fire, in order to put the raw materials can be timely after the pot; blanching of green leafy vegetables, should be slightly rolled that fish out.

3. Vegetable raw materials in the blanching should be immediately cast cool and dry, so as not to make the phenomenon of the residual heat and make it yellow, cooked and rotten.