1. Boiling water pot: boiling water pot, that is, the water in the pot is heated to boiling, and then the raw materials are put into the pot. Turn it over in time after cooking, 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 raw materials, such as celery, spinach, lettuce and so on. Pay special attention to the heat when blanching. After a long time, it will fade, not crisp or tender. So after putting it in the pot, the water can be taken out and cooled after it is boiled slightly. Don't rinse with cold water to avoid new pollution.
Boiling pot should master the following points:
1. Raw materials of leafy vegetables should be blanched before cutting to avoid excessive loss of nutrients.
2. When cooking, the water should be wide and the fire should be strong, so that the raw materials can be boiled in time after they are put into use; When blanching green leafy vegetables, roll them slightly and take them out.
3. Vegetable raw materials should be cooled and dried immediately after blanching to avoid yellowing and ripening due to residual heat.
Second, cold water pot drowning: cold water pot drowning is to put raw materials and cold water into the pot at the same time. Do not soak the raw materials in water before cooking, so as to make the raw materials mature and facilitate further processing. Potatoes, carrots, etc. Because they are large, they are not easy to mature, so they need to be cooked for a long time. Some animal raw materials, such as; White meat, tripe, tripe collar and so on. It is also cooked in a pot with cold water and further processed. Some animal materials used for soup; Cold water should also be put in the pot, so that the branches will overflow gradually during the heating process, so that the soup will be delicious. If you use a hot water kettle, it will cause protein to solidify.
When using cold water pot to quench water, you should master the following points:
1. Don't add too much water to the pot, and the raw materials will be submerged.
2. In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated, so as to achieve the purpose of blanching.
In addition, whether you use a cold kettle or a boiled kettle, you should pay attention to the following principles:
1. Understand the influence of blanching on the nutritional components of raw materials. Although blanching can make the odor in raw materials tasteless and reduce the fishy smell with the dehydration process, blanching sometimes overflows some unstable soluble nutrients in raw materials, especially water-soluble vitamins in fresh vegetables, so blanching should be carried out scientifically according to the properties of raw materials.
2. When blanching, blanching shall be carried out according to the different textures, shades of colors and pieces of raw materials. Animal raw materials and plant raw materials should be blanched separately; Blanch the heavy color and light taste respectively; Blanch the big one and the small one separately, to avoid cross-smelling, and at the same time, it is easy to master the heat.
3. According to the nature of raw materials and the requirements of cutting and cooking, master the temperature of blanching. For example, when cooking vegetables, the water can be boiled again; It takes a little longer to blanch the root vegetables; The meat raw materials are cooked to the point of breaking. If it is not broken, it will cause dull color, unclean odor removal, and even affect the quality of finished dishes. On the other hand, after blanching, the dishes will become old and hard, or they will be broken and shapeless, and the color will become darker and the flavor will be lost.
4. After blanching the physical raw materials, the soup should not be discarded, but can be used as fresh soup after skimming and clarifying.