Baichou is a Cantonese cooking technique in which raw food is scalded in boiling water or soup.

Cantonese cuisine is one of the eight major cuisines of China, and its cooking techniques are extremely elaborate, especially through the techniques to achieve the beauty of Cantonese cuisine, crisp, tender and smooth requirements. The term "white burnt" is often found in restaurant recipes, most of the fresh ingredients require freshness, crispness, tenderness, smoothness, superior mastery of the fire, the requirement of freshness, nutrition and safety to achieve the optimal balance between the white burnt highlights the freshness of the Cantonese cuisine, rather than blandness. The dish is characterized by its original flavor, light taste, crispy texture, simple operation and fast speed.

Note:

To ensure that the ingredients are cooked, try to shorten the cooking time. Too much time will affect the taste of the ingredients, which is especially important for seafood. In addition, some water-soluble vitamins are susceptible to damage by high temperatures, and the longer the time, the more they are lost. Depending on the ingredients, choose boiling water or cold water in the pot. Vegetables choose boiling water in the pot, help to reduce nutrient loss, retain the crisp texture, but pay attention to remember to cut now cook, so as to avoid oxidation and discoloration. Meat dishes are best cooked in cold water to help remove blood.

Try to choose a refreshing sauce, such as savory ginger sauce and soy sauce. Some chefs tend to drizzle a spoonful of hot oil before serving the dish in order to make it look good, which inadvertently increases energy intake, a step that can be reduced in home cooking. Vegetables are usually seasoned with salt, soy sauce, vinegar, etc., and meat can be added onions, ginger and pepper.