Blanching is to heat the initially processed raw materials in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning.

It is an indispensable process in cooking, especially cold dishes.

It plays a key role in the color, aroma and taste of dishes, especially the color.

Blanching has a wide range of applications. Most vegetables and meat raw materials with a fishy smell need to be blanched.

The functions of blanching have the following aspects.

1.

It can make the color of vegetables more vivid, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and it can also sterilize and disinfect.

For example, spinach, celery, and rapeseed become more vivid green through blanching.

Blanching bitter melon and radish can reduce the bitterness.

The hemagglutinin contained in lentils can be released by boiling it.

2.

It can remove blood stains, fishy mutton and other odors from meat raw materials. For example, blanching beef, sheep, pork and their internal organs can reduce odors.

3．

The ripening time of several different ingredients can be adjusted to shorten the actual cooking time.

Due to the different properties of the raw materials, the heating and maturation times are also different. Several different raw materials can be matured uniformly by blanching.

For example, if meat slices and vegetables are stir-fried at the same time, and the vegetables are half-cooked after being blanched, then after the meat slices are stir-fried, add the blanched vegetables and it will be ready soon.

If they are cooked together without blanching, the raw materials will be different in rawness, cookedness, softness and hardness.

[Gourmet Jie] 4.

It is convenient for further processing of raw materials. Some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.

There are two main ways to blanch water: one is to blanch water in a boiling water pot; the other is to blanch water in a cold water pot.

To blanch water in a boiling water pot, you heat the water in the pot until it boils, and then add the raw materials to the pot.

After putting it in the pot, stir it in time and the time should be short.

Pay attention to color, crispness and tenderness, and don't overdo it.

This method is mostly used for plant-based raw materials, such as celery, spinach, lettuce, etc.

Pay special attention to the heat when blanching. If the time is longer, the color will become lighter and it will not be crispy or tender.

Therefore, after putting it in the pot, when the water is slightly boiling, you can take it out and let it cool.

Do not rinse with cold water to avoid causing new pollution.

Blanching in a cold water pot involves putting the raw materials and cold water into the pot at the same time.

The water should cover the raw materials and then boil. The purpose is to mature the raw materials for further processing.

Potatoes, carrots, etc. are not easy to mature due to their large size, so they need to be cooked for a longer time.

Some animal raw materials, such as white meat, beef belly, tripe collar, etc., are also heated and matured in a cold water pot before further processing.

Some animal raw materials used to cook soup should also be put into the pot under cold water. During the heating process, the nutrients will gradually overflow to make the soup delicious. If a hot water pot is used, the protein will coagulate.