According to my experience, it is necessary to skim off the scum when blanching vegetables. Although it needs to be rinsed with water later, it is not unnecessary. Let me first introduce to my friends the definition, operation process and function of "blanching water"

The definition of blanching water: Professionally, blanching water is called Feishui or Guoshui, and there are also different names in many areas. , it is also called "Jin" in some areas, and "Shan" in some areas, but no matter what it is called, it is a way of processing the raw materials.

The operation process of blanching: Blanching is to process the raw materials into blocks, cubes, shreds, strips or directly put them into water of different temperatures without changing the knife, and use different heating times. Take it out when it reaches a certain degree of doneness.

The function of blanching:

① Blanching will slowly boil out the remaining blood foam impurities and fishy smell from the raw materials, thereby removing the fishy smell and foreign odor.

② After the raw materials are blanched at high temperature, they not only play a role in sterilization and disinfection, but also make the raw materials cleaner and hygienic.

When the raw materials are blanched, the residual blood foam impurities will be precipitated and will float on the water or be adsorbed on the surface of the meat. If it is not skimmed out in time, it will not be cleaned when the meat is taken out and washed with water. This is because cold water is generally used to remove raw materials for cleaning. Raw materials taken out from high temperatures are washed with cold water. When the blood foam and impurities become cold, they will be more firmly adsorbed on the surface of the raw materials and cannot be washed away. Skimming off the foam and then rinsing can remove the blood foam impurities more thoroughly, so you must skim off the foam in time when blanching, and it is not unnecessary. ~Extension: How to blanch water~

In life, blanching is not only used to blanch meat, but also seafood and vegetables. However, due to the different textures of the raw materials, the heating time and heating temperature are different, and the blanching water is different. It is divided into three types: cold water blanching, boiling water blanching and warm water blanching.

Cold water blanching: generally suitable for animal raw materials. These raw materials are first changed into knives and soaked in blood-removing water, and then put into a cold water pot. Through continuous heating, the blood-foaming impurities in the meat are slowly precipitated into the water, forming scum and skimmed off, thereby achieving the purpose of removing the fishy smell. The function of removing differences.

Blanching in boiling water: generally suitable for vegetable raw materials. Green vegetables contain a lot of oxalic acid. If they are not blanched, the finished product will be astringent. After blanching, oxalic acid and a large amount of residual pesticide ingredients can be eliminated. Blanching vegetables in boiling water not only softens the crude fiber in the vegetables, but also improves the taste of the finished product and maintains the original color of the vegetables.

Blanching in warm water: generally suitable for seafood raw materials. Put the raw materials into warm water at 50℃-90℃ and slowly blanch them until cooked. Skim off the foam to remove the fishy smell of the seafood. Blanching seafood in boiling water can easily cause the taste of the finished product to deteriorate, while blanching in cold water can easily cause serious nutrient loss. Blanching in warm water can not only ensure the taste of seafood, but also reduce serious nutrient loss. It is the best blanching method for seafood.