What is the cooking technique of a white spoon?

It should be "white burning".

"Blanching" is one of the techniques to highlight the lightness of Cantonese cuisine. The term "blanched" is increasingly used in restaurant recipes. "Searing" is a technique of Cantonese cooking, in which raw food is blanched in boiling water or soup, which is called burning.

Bai Zhu seems simple, but in fact, there is a trick, ordinary families often feel that "burning" out of the flavor of the restaurant, because some details are not handled well.

In daily cooking, the original boiled shrimp is more common, and the best way to maintain its original flavor is: first put the green onion white into the ginger slices, pour a little white wine, and then add an appropriate amount of water, wait for the water to boil, put in the shrimp to cook (to the crab eye water), dip it in the chili soy sauce cooked oil and eat, if the process is only boiled with boiling water, the fishy smell of the shrimp will still remain, and add ginger and scallion wine and other ingredients, the fishy smell will naturally go away. Boiled cabbage is also far more common, and the method is as follows:

Add a little raw oil to the boiling water and treat it over high heat, and the dish will be oily and green far away.

To put it simply, it is cooked in white soup (which can be fresh soup), fished out and served on a plate, and eaten with dipping sauce.

The key to boiling is to control the heat, mainly tender, the ingredients must be fresh, and the dipping sauce when serving is also very important.

Boiling is the cooking of ingredients in boiling soup or boiling water. There is no juice and no fluorescence, the main thing is to maintain the original flavor of the material. The burning time must be short, the heat must be fierce, and the materials must be fresh. "White shrimp" and "white conch" are both exquisite delicacies in Cantonese cuisine.

White spoon medicine is used in traditional Chinese medicine. The traditional Chinese medicine white peony has a bitter and sour taste, cold nature, enters the liver and spleen meridians, and has the effects of nourishing blood and softening the liver, relieving pain, and collecting yin and sweating. It is mainly used for the treatment of chest, abdomen and flank pain, diarrhea, abdominal pain, self-sweating, night sweats, yin deficiency and fever, menstrual irregularities, collapse and leakage, belt down, blood deficiency and yin deficiency, liver area, pain, cholecystitis, gallstone pain are suitable for use.

White peony belongs to the traditional Chinese medicine of blood replenishment, and has a good effect on blood deficiency and chlorosis and menstrual irregularities, such as the usual use of Simo soup, which has the ingredients of white peony. In addition, when the patient has spontaneous night sweats and is accompanied by soreness, white peony can be taken to improve at this time, which has the effect of antiperhire. In addition, patients with abdominal pain or chest pain are also good relief.

For patients who often have headaches, dizziness or cramps, etc., white peony can also be taken to improve, and there are also ingredients of white peony in a variety of prescriptions, so the effect of white peony is multifaceted. In April, the white peony bloomed, and in the main white peony production area of Shiyazi Village, Jifeng Town, Zhongjiang County, the grower Ding Pushu was working.