What is the function of blanching, please 3Q

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. The effects of blanching are as follows: 1

It can make the color of vegetables more vivid, the texture more crisp and tender, reduce the astringency, bitterness and spiciness, and also sterilize and disinfect. For example, spinach, celery, and rape become more bright green by blanching. Blanching bitter gourd, radish, etc. can reduce the bitter taste.

The hemagglutinin contained in lentils can be relieved by blanching. 2.It can make meat raw materials remove blood stains and fishy odors, such as beef, sheep, pork and their offal can be reduced after blanching.

3.The ripening time of several different ingredients can be adjusted to shorten the formal cooking time. Due to the different properties of the raw materials, the heating and maturation time is also different, and several different raw materials can be matured consistently by blanching.

If the meat slices and vegetables are fried together, and the vegetables are half-cooked after blanching, then, after the meat slices are fried, the blanched vegetables can be added soon. If it is cooked together without blanching, it will cause the raw and cooked ingredients to be different in raw and cooked, soft and hard. 4. It is convenient for further processing and operation of raw materials, some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.

Some vegetables can be blanched to remove some of the flavor, while others are shortened to maintain nutrients.

Blanching, also known as water pot, is one of the most common methods to do every day, which is to put the preliminarily processed raw materials in the water pot, heat them to a half-cooked or broken state, and then take them out for cutting and cooking.

The role of blanching

2.It can make meat drain blood stains and remove peculiar smells, such as chicken, duck, meat, etc. can be drained by blanching, and beef, mutton and offal can also remove fishy odors by blanching.

3.It can shorten the heating time during formal cooking, and the raw materials after blanching have become half-cooked or broken, and the heating time can be shortened in a blind amount during formal cooking, which is more beneficial for some cooking methods that operate quickly.

4.Several raw materials with different properties can be adjusted to make them heated in the formal cooking of potatoes due to the different properties of various raw materials, some raw materials can be matured after a short heating time, and some raw materials can be matured after a long heating time.

1. The role of blanching:

1) Maintain a bright complexion and remove astringency and bitterness.

It can make green leafy vegetables such as greens, celery, spinach and so on keep their appearance bright and soft in the mouth after blanching; It can remove the bitter and astringent taste of vegetables such as bamboo shoots after blanching; It can remove the spicy taste after blanching vegetables such as radish.

2) Remove the blood from the meat.

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

3) Remove the odor of meat.

Blanching can make meats with a fishy smell such as beef, sheep and offal eliminate their fishy smell after blanching. During the blanching process, add an appropriate amount of cooking wine, ginger, green onion and other ingredients for better effect.

4) Shorten the cooking time.

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

5) Make it possible to cook ingredients of different properties at the same time.

Because of the different nature of each ingredient, the heating time required for all the various ingredients is also different. For example, when pork is cooked with the very easy to cook cocoon, when the pork is cooked, the cocoon is overcooked and loses its taste. Therefore, it is necessary to blanch ingredients that are not easy to cook first to make the heating time consistent.

2. Precautions for blanching:

1) Blanch in cold water.

This method is suitable for bamboo shoots, radish, potato, aunt, yam, etc., because the bitter and astringent taste of bamboo shoots and radishes can be removed during the heating process with water. Moreover, these ingredients are relatively large in size and hard in nature, and need to be heated for a long time, and if they are heated with boiling water, they are prone to the phenomenon of being cooked outside and not cooked inside. This method is suitable for mutton, pig intestine, stomach, etc.

If these ingredients are heated in boiling water, the outside will shrink immediately, and the blood and fishy smell on the inside will be difficult to remove, so they need to be heated with cold water.

2) Blanch in boiling water.

Bring the water to a boil before adding the ingredients to the pot. This method is suitable for vegetables that need to maintain a bright color and taste, such as rape, spinach, green peppers, celery, lettuce, bean sprouts, etc. These vegetables are small in size and have a lot of water, if they are heated with cold water, due to the long heating time, it is easy to lose a lot of nutrients in the ingredients, and the pigment will be destroyed, so it is advisable to wait for the water to boil before blanching.

Boiling water is also suitable for processing ingredients with less fishy smell and less blood stains in meat, such as chicken, duck, hooves, etc. Pay attention to green leafy vegetables, vegetables with rapid color change, the heating time should not be too long, after blanching, should be immediately cooled water, so as to maintain the color bright.

One is to extend the cooking time, the second is to brake the soup from the water, the third is not the same as the ripeness, the fourth is that the vegetables stay in the pot for too long, lose their bright color, and there is no crisp, tender and refreshing texture, so the chef stir-fried vegetarian dishes generally have to be blanched, cooking is a proper and suitable processing of the ingredients, so all the "original flavor" in the ingredients are not worth retaining, such as the fishy smell and smell in the meat ingredients are not worth retaining, and the substances that produce these peculiar smells do not have good nutritional value.

The blanching time is not easy to be too long, the vegetable leaves change color and immediately take them out, rinse them with cold water, so as to keep the color of the vegetables more vivid, the nutrients will not be lost, and the taste is easy to fry, and you can use this method to mix.

As for meat, the meat itself has its own fishy smell and blood water. Especially for red meat, if you wash the red meat, you will find that the color will become lighter, in fact, to a certain extent, the blood will be washed away. Excessive intake can also affect the absorption and utilization of nutrients such as calcium.

Blanching can remove part of the oxalic acid, and studies at home and abroad have found that oxalic acid can be reduced by 30% to 87% after blanching treatment. Blanching the tofu before stir-frying will not only help remove the beany smell, but will also make the tofu firmer and less likely to crumble when cooking.

It can make vegetables bright in color and crisp and tender in taste, and remove astringency and bitterness, such as green leafy vegetables such as green cabbage and spinach, which can keep the color bright and crisp and tender after blanching. There are also bamboo shoots after blanching, which can remove the astringency; After blanching the radish, you can remove the spicy taste and other stir-fried or cold vegetables need to be blanched, remove the oxalic acid inside, the lotus root can be blanched but can not be blanched, and you can fry or boil or burn it in water! Meat, fresh lamb and beef do not need to be blanched, chicken and duck meat should be blanched first, in addition to the bloody smell, the first can speed up the cooking time, the second color is good-looking, and there are also debris can be used to give the ingredients a preliminary deodorization treatment.

If it is a organ with a strong taste, it is recommended to put high liquor when blanching, and the effect of removing the odor will be more obvious.