When it comes to cooking, we Chinese a must. Frying, stir-frying, cooking, frying, stewing, slipping, boiling, stewing... There are many cooking methods, and all of them are specialized.
But in fact, cooking is very methodical, even the simplest and most common blanching water, there is a lot of knowledge. It not only removes the odor of food, but also reduces cooking time and retains nutrients in vegetables.
So blanching all kinds of ingredients, should you use a cold water pot or a hot water pot?
Different ingredients are blanched differently
Blanch in a cold water pot
The ingredients are put into the pot with cold water and heated to make the ingredients better drain the odor and blood. In addition, blanching in a cold pot can also greatly shorten the cooking time of some ingredients that are not easy to cook.
These ingredients are suitable for blanching in a cold water pot:
(1) Root vegetables with heavy bitter taste, such as potatoes, yams, radish, etc.
(2) Pork, beef, mutton and other meat ingredients with more blood stains and a strong fishy smell.
Tips:
(1) During the blanching process, turn the ingredients frequently to achieve the effect of uniform heating.
(2) Do not use water that has blanched ingredients with a heavy odor, and then blanch ingredients without peculiar smell.
(3) After the ingredients have been blanched, they should be cooked as soon as possible.
Blanch water in a pot of boiling water
The soluble vitamins contained in some vegetables will be lost due to prolonged heating. Some ingredients that pursue taste will lose their original crispness due to long-term cooking. Under such restrictions, blanching water in a pot of boiling water quickly has become the first choice.
These ingredients are suitable for blanching in a pot of boiling water:
(1) Poultry, seafood and other meat or animal offal ingredients with less blood stain and light odor.
(2) Some leaves, kale and legumes and vegetables, such as spinach, broccoli, green beans, etc.
Tips:
(1) Adding salt and oil to the water can better retain the color of vegetables on the one hand, and reduce the loss of nutrients on the other hand.
(2) Before blanching the beans, put a little alkali noodles into the water to make the color of the beans brighter.
(3) The blanching time must be short, generally 1~2 minutes.
(4) After the vegetables are blanched, if they are not cooked immediately, it is best to drizzle a little vegetable oil first. This prevents the loss of moisture from the vegetables and keeps the taste crisp and tender.
These 5 types of dishes, it is best to blanch before cooking
Vegetables high in oxalic acid
Includes: spinach, amaranth, purslane, fresh bamboo shoots, cocoon, bitter melon and other dishes with a bitter taste.
Dishes high in nitrite
Including: toon, celery, cocoon, purslane, etc.
"Eat poisonous" dishes raw
Including beans, fresh yellow cauliflower, green beans, lentils, etc. Beans contain saponin and plant hemagglutinin, which can cause vomiting, nausea, dizziness and panic after ingestion without being thoroughly cooked.
Dishes that are worried about pesticide residues
Vegetables such as cauliflower and broccoli are not easy to clean and may have dust, parasites, pesticides and other residues.
Food with odor
Many vegetables themselves have a special smell, such as the bitter taste of bitter melon, the earthy smell of mushrooms, and the sour taste of bamboo shoots, and this type of vegetables can effectively reduce these special smells after blanching; In addition, after blanching meat, it can not only remove blood stains, but also reduce the smell of fishiness and taste better.
Source: Popular Science China, I am a big doctor official micro, Foshan market supervision, comprehensive network, etc
Editor-in-charge: Jiali Lu
Duty Editor: Jiali Lu
Typesetting: Jiali Lu
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Reviewed: Wang Haipeng
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