Burn white, the ingredients have to be fresh

Tang Molian, a dietitian in the Department of Clinical Nutrition, Renji Hospital Affiliated to Shanghai Jiao Tong University School of Medicine

Which cooking method can best retain the nutrition and taste of food, many people's first reaction is steaming, in fact, white burning can achieve the same effect.

White burning is a cantonese cooking technique in which raw food is blanched in boiling water or soup, called "burning". Its dishes are characterized by original taste, light taste, crisp and tender texture, simple operation and fast speed. White burn usually preserves the original taste of the ingredients and minimizes nutrient loss. Moreover, the use of cooking oil can also be reduced by incandination.

What ingredients are suitable for white burning? First, seafood, such as shellfish, shrimp, crabs, octopus, etc., common dishes are white-burned prawns, white-blanched clams and so on. The second is crisp and tender vegetables, such as lettuce, asparagus, kale, lotus, etc., common dishes are white-seared kale, incandescent hearts and so on. The third is livestock meat and its offal, such as chicken, beef, pork, beef blinds, goose intestines, etc., common dishes are white-burned beef, white-burned beef blinds and so on. In addition to choosing good ingredients, you also need to pay attention to the following points when making white-seared dishes.

First, under the premise of ensuring that the ingredients are cooked, the cooking time is shortened as much as possible. Too long a period of time will affect the taste of ingredients, which is especially important for seafood. In addition, some water-soluble vitamins are susceptible to high temperature destruction, and the longer they last, the more they lose.

Second, according to the different ingredients, choose boiling water or cold water under the pot. Vegetables choose boiling underwater pots to help reduce nutrient loss and retain the crisp and tender taste, but pay attention to remember to cook freshly to avoid oxidation and discoloration. Meat dishes are best cooked in cold water to help remove blood.

Third, try to choose a refreshing sauce, such as salty and fresh ginger juice, soy sauce and soy sauce. Some chefs often pour a spoonful of hot oil on the table before serving, invisibly increasing energy intake, and home-made can reduce this step. Vegetables are generally seasoned with salt, soy sauce, vinegar, etc., and meat can be added with onions, ginger and pepper.

Fourth, try to choose fresh ingredients, especially aquatic products that are perishable and spoiled. The fishy taste of non-fresh aquatic products is particularly large, the taste after white burning is not good, and the safety is difficult to guarantee. ▲