(1) to maintain the color and lustre, remove astringency and bitter taste.

Can make bok choy, celery, spinach and other green leafy vegetables after blanching will keep the color and lustre sharp, soft in the mouth; can make bamboo shoots and other vegetables with a bitter astringent taste blanching to remove the bitter astringent taste; can make the radish and other vegetables with a spicy taste blanching to remove the spicy taste.

(2) Remove the dirty blood of meat.

Blanching can effectively make chicken, duck, pig and other meat ingredients after blanching the blood out.

(3) Remove the odor of meat.

Blanching can make cattle, sheep and offal and other meat with a fishy odor after blanching to eliminate its fishy smell. In the blanching process add cooking wine, ginger, green onions and other ingredients in moderation for better results.

(4) shorten the cooking time.

After blanching the ingredients, in a half-cooked or fully cooked state, you can greatly reduce the heating time required for formal cooking.

(5) so that the different nature of the ingredients can be cooked at the same time.

Because of the different nature of various ingredients, all the various ingredients require different heating time. For example, when pork is cooked with wild rice, which is very easy to cook, when the pork is cooked, the wild rice is overcooked and loses its flavor. Therefore, it is necessary to blanch the uncookable ingredients first to make the heating time consistent.

2, blanching notes:

(1) cold water blanching.

Ingredients and cold water at the same time in the pot, this method is suitable for vegetables in the bamboo shoots, radish, potatoes, cichlids, yams, etc., because bamboo shoots, radish, etc., the bitter and astringent flavor in the heating process with water can be removed. And these ingredients are relatively large, hard nature, need a longer time to heat, if heated with boiling water, easy to appear outside cooked inside the phenomenon of undercooked. This method is suitable for meat in the fishy flavor and blood stained lamb, pig intestines, stomach and so on. These ingredients, if heated in boiling water, the outside will immediately shrink, and the internal blood and fishy flavor will be difficult to exclude, so it needs to be heated with cold water.

(2) boiling water blanching.

Boil the water first, and then add the ingredients to the pot. This method is suitable for vegetables in the vegetable category that need to maintain a sharp color and texture, such as greens, spinach, green pepper, celery, lettuce, bean sprouts and so on. These vegetables are small in size, water, if heated with cold water, due to the heating time is too long, easy to make the ingredients in the nutrients of a large number of losses, pigmentation will be destroyed, so it is appropriate to wait for the water to boil before blanching. Boiling water is also suitable for dealing with meat in the fishy flavor of small, less dirty blood ingredients, such as chicken, duck, hooves and so on. Pay attention to green leafy vegetables, color change fast vegetables, heating time should not be too long, after blanching, should be immediately over cold water, so that you can keep the color bright.