(1) so that the color of vegetables bright, crisp and tender

Leafy fresh vegetables, generally verdant green, some if directly fried to cooked, easy to lose the bright green luster, if you first use the method of flying water to just cooked, the color is bright, and can remove the bitter taste.

(2) remove the blood of livestock and poultry raw materials, remove the odor.

Meat raw materials often have blood stains, animal raw materials, some of the viscera also have a strong odor, through the flying water treatment, can remove blood stains, eliminate or reduce the odor.

(3) shorten and adjust the cooking time of the dishes

The raw materials treated with flying water, such as the industrial production process of "pre-products" and "semi-finished products", by "pre-products "or" semi-finished products "to" product assembly "completed than from" parts "to" product assembly It is obvious that it takes a shorter period of time to complete a dish than from "parts" to "product assembly". Some dishes need to use a variety of raw materials, and raw materials have different properties and maturity time gap is large, through the flying water treatment to make those more difficult to cook the raw materials first flying water to a certain degree of maturity, so that you can adjust and shorten the cooking time of the dishes.