What does it mean to leave the bottom oil on the pot and blanch the water?

1. Lubricating oil on the pot refers to the heating technique of processing raw materials into small shapes such as dices, strips, wires, slices, grains, etc., and sizing them with medium oil temperature (3-4 into oil temperature, that is, between 90 ° and 120 °).

2. Leave the bottom oil means that after the oil is sliding, do not pour out all the oil, leave a little necessary amount of oil, and put it in the pot for the next stir-fry.

3. Blanching refers to heating the preliminarily processed raw materials in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It plays a key role in the color, aroma, taste, especially color of the dish.

Lubricating oil on the pot is to process some foods that need to be cooked quickly. It is to let the food pass the oil in the pan, and leaving the bottom oil means to leave some of the oil you need in the pan for stir-frying. Blanching and styling is also the processing of some foods, that is, scalding with boiling water before!

Lubricating oil on the pot is the primary processing of some foods that need to be matured quickly, such as silky meat oil and meat slice oil.

Leaving the bottom oil means not pouring out all the oil after sliding, but leaving a little of the necessary amount of oil in the pan for stir-frying.

Blanching is also the first processing of some foods, but the difference is for some materials that are to be shaped but are not suitable for oil, such as squid rolls.

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I'm also learning cooking, I'm a sophomore this year, there are so many things to learn in cooking, and I also have a lot of things I don't understand, please give me more advice in the future!

Putting oil on the pan is to put the oil in the pan and leave a little oil after the oil evenly covers the bottom of the pan.

Blanching is to blanch the dish with boiling water and then arrange the dish into the desired shape.

Lubricating oil is the initial processing of food that needs to be matured quickly, and leaving the bottom oil means not pouring out all the oil after the oil, leaving a little necessary amount of oil in the pan for stir-frying. Blanching is for some materials that need to be shaped but are not suitable for oil.

Blanching is actually flying water, that is, putting food into water to blanch, and then taking it out and cooking it in other ways, especially in cold dishes.

It is a rare step for food to be clean and odour-free.

It can better lock the color of the food and reduce the cooking time, but you must not think that blanching is particularly simple, just scalding, whether the blanching is scientific and correct, directly affects the taste and color of the food.

Blanching is to put the ingredients that need to be processed into the pot with cold or hot water, and then heat them to make the ingredients reach a half-cooked or fully cooked state.

Blanching is the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

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 remove blood stains and fishy odors of meat raw materials, such as cattle, sheep, pork and its offals after blanching.

3 The maturation 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.

There are two main ways to blanch: one is to blanch in a pot of boiling water; The other is to blanch in a pot of cold water.

Blanching in a pot of boiling water is to heat the water in the pot until it boils, and then put the ingredients into the pot. After getting out of the pot, turn it in time, and the time should be short. Be particular about color, crispness, and tenderness, and don't overdo it.

This method is mostly used for plant-based raw materials such as celery, spinach, lettuce, etc. Pay special attention to the heat when blanching, the color will become lighter after a little longer, and it will not be brittle and tender.

Therefore, after putting it in the pot, the water can be removed and cooled when it is slightly boiled. Do not flush with cold water to avoid new contamination.

Blanching in a pot of cold water is to put the ingredients and cold water into the pot at the same time. The water is submerged and then boiled in order to mature the raw material for further processing. Potatoes and carrots are not easy to ripen due to their large size, so they need to be boiled for a longer time.

Some animal-based raw materials such as; White meat, beef laver, tripe collar, etc., are also heated and matured in a pot under cold water before further processing. Some are used as animal-based ingredients for soups; It is also necessary to use a pot under cold water to gradually overflow the nutrients during the heating process and make the soup delicious, such as using a hot water pot, which will cause protein coagulation.

Blanching – Blanch food in boiling water (e.g. blanching rape).

Just boil it in the water for a while.

Meat is boiled in cold water along with food to remove impurities such as foam.

Vegetables are boiled water and then you put in the vegetables, and you remove some of the magazines and some harmful ingredients, such as oxalic acid from spinach, so that the vegetables are cooked and softened

It is to quickly put things in the water when the water is boiling, and immediately scoop them up.

It means that raw food is removed from raw food or odors. Fishy smell, the operation is the same as above.

"Blanching" is generally rarely used in the family, and "overwatering" may be more.

I put a thing in the water boiling and grasp the time by looking at the material.

Stainless steel stamping and drawing oil 1. Uses: It is suitable for drawing, deep drawing, bulging drawing, multi-channel drawing, stamping and other processes of stainless steel, alloy steel and other metal products, and plays the role of lubrication and cooling; It is suitable for deep drawing and deep processing of stamping sleeves, compressor shells, thermos cups, washing machine liners, motorcycle fuel tanks and other cup-shaped objects; Punching and stamping of cold-rolled plates and stainless steel; It is a high-grade metal forming oil. 2. Features:

1. Extremely high lubrication effect, continuously providing high-efficiency lubrication and anti-friction film in the change of plasticity, which can effectively improve the surface quality of the workpiece and effectively reduce the occurrence of scratches, scratches, sintering welding, cracking and other phenomena; 2. Super extreme pressure and anti-wear performance, which is conducive to protecting the mold and prolonging the life of the mold; 3. The viscosity of the drawing oil can be adjusted according to the customer's requirements and the actual situation; 4. Good thermal stability at high temperature; 5. It has a certain cooling effect and can effectively control the generation of black sludge. 3. Precautions: 1. Mix evenly before use, and apply the oil evenly to increase the performance of the oil; 2. It is forbidden to mix with metal chips, thread hair and other sundries; It should be sealed and stored away from open flames; 3. It is strictly forbidden for this oil to be in contact with water, otherwise it will reduce the performance of the oil.

4. The viscosity range is wide, and the tensile oil with different viscosity can be selected according to different working conditions, including M68 M100, M220A, M230B, etc.

Pulling oil is a little over the oil and quickly take it out, lubricating oil refers to the cold oil in the cold pan, such as beef, put it directly into the oil, put it into the oil over low heat, take the chopsticks to slowly slide and cook, and immediately take it out (such as discoloration), that is, pull the oil a little over and take out the oil with temperature.

Haven't repaired! Didn't put f, the evaporator also has frost! Will it freeze if there is no return air? Low pressure is.

It's capillary throttling! If the defrost heater is broken, will the air return and ice?

Is there an expansion valve for shut-off?

If you use a capillary.

Check whether the compressor suction and exhaust steam is normal.

Check the pressure, current, and hot and cold (frosting) of the capillaries, and you will know that there is more or less fluorine.

Frosting on the return air duct and icing are not normal, so you have to put f!

Have you repaired it?,Have you put f.。。。 f more.

1. The term "highways" as used in this Law includes highway bridges, highway tunnels and highway ferries. Highways are divided into national highways, provincial roads, county roads and township roads according to their status in the highway network, and are divided into expressways, copy first-class roads, second-class roads, third-grade roads and fourth-class roads according to technical grades. 2. The local people's transportation department at or above the county level shall be in charge of the highway work within the administrative area.

Inform the urban road management regulations: 1. The urban roads mentioned in these regulations refer to the roads, bridges and ancillary facilities that are used by vehicles and pedestrians in the city and have certain technical conditions. 2. The provincial and autonomous region people's ** urban construction administrative department is in charge of urban road management within the administrative area.

The administrative departments of municipal engineering in cities at or above the county level are in charge of urban road management within their respective administrative areas.