1. Blanching means placing the initially processed raw materials in a boiling water pot and heating them until they are semi-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 water is also called Chu Shui or Fei Shui. The northeastern region is called Jin, the area in Henan is called Shan, and the area in Sichuan is called Nang.

2. The difference between blanching and blanching is a matter of time. Generally speaking, the purpose of the former is to blanch raw food in boiling water, and to blanch some vegetables until they are just cooked and put them aside for later use, in order to shorten the cooking time for the next time. Or it can remove fishy smell and bleeding water. Most of the latter are done by blanching cooked food, which takes a short time, mainly for disinfection, and secondly for letting the food mature.

3. Vegetables that are blanched before eating are divided into the following categories: First Cruciferous vegetables, such as broccoli, cauliflower, etc. The second category is vegetables containing a lot of oxalic acid, such as spinach, bamboo shoots, wild rice, bitter melon, etc. The third category is mustard vegetables, such as kohlrabi. The fourth category is purslane, dandelion, shepherd's purse and other wild vegetables.