Many dishes are blanched, what are the benefits of blanching dishes?

We know that the vegetable blanching treatment in the kitchen (usually refers to vegetables) or most of the stir-fried vegetables, minced garlic, etc., are blanched first and then stir-fried and cooked, if fried directly, one is to extend the cooking time, the second is to brake the soup out of the water, the third is to mature differently, the fourth is that the vegetables stay in the pot for too long, lose their bright color, and there is no crisp and refreshing texture, so the chef fried vegetarian dishes generally have to be blanched, which can effectively solve the above problems and help the chef better complete the dish.

Meat and sewer ingredients must also be processed after rough processing to achieve the purpose of removing fishy odors, finalizing the ingredients, and adding a little base taste.

Chinese food needs to be blanched not only vegetarian dishes, but also meat and sewer treatment, especially braised meat, braised and stewed meat dishes, most of which have to be blanched, which is the most basic rough processing method in the cooking process, Chinese food like braised pork, braised beef, braised chicken, braised pork ribs, mutton stewed radish and other meat and poultry must be blanched, the chef calls this process "flying water".

Chinese food pays attention to both color and flavor, not only beautiful color, but also rich aroma, but also delicious taste, so braised dishes, red stew, grilled dishes pay attention to the soft and rotten flavor of the ingredients, the pursuit of rich umami, or beautiful shape, so Chinese food pays special attention to cooking methods, and blanching is one of the most basic treatment methods. The reason why we find the blanching of the ingredients is the benefit of the ingredients after blanching the ingredients, and it is also the technical requirements of cooking.

Some meat stalls in the market, the slaughtering method is still a small family workshop, and it is not as mechanized as a large slaughterhouse, and it is more traditional, and the blood contained in the slaughtered livestock cannot be completely eliminated.

Unscrupulous traders inject water before slaughter, and the water fills the blood and enters the capillaries, causing the meat to contain excessive moisture. When making braised (mostly) dishes, meat ingredients should be processed for primary processing, that is, after boiling water at high temperature, blanching to remove the blood contained in the ingredients themselves, so as to achieve the effect of no blood stain on the meat. Otherwise, the soup will be turbid and the fishy smell will be heavy, which will affect the production.

Blanching vegetables can remove excess water. It can also remove the strong odor of some vegetables.

It can make vegetables cleaner, brighter in color, shorten cooking time, not sticky to the pan, and more nutritious and delicious.

In the process of blanching, peroxidases can be inactivated, the loss of vitamins in the process of cooking or storage after processing can be reduced, the rapid change of color and flavor can be avoided, and more than 70 oxalic acid, nitrite and organophosphorus pesticides can be removed, which can be said to improve the safety of vegetables. At the same time, blanching before frying can also reduce the amount of oil absorbed by the vegetables.

Blanching the dish can keep the dish in a good color, and it can also make the dish cook faster, avoiding stir-frying paste in the process of stir-frying later.

Reduce the cooking time. Removes bitter odors. Remove the dirt. Keep the color alive. Let it be set. Many dishes need to be blanched.

It does not change color, it is more tender, the color of the soup is more beautiful, and it is more fragrant, which makes people more appetizing.

It can be used for people's daily life and drinking. Not to mention blanching, there is no problem to boil and drink! Because there are natural minerals in tap water, what comes out of the water is not just water alkali, it is minerals, which supplement various trace elements in our body, so there is no need to bear it.

There is also that if most of the vegetables will become softer than water, it may not be delicious, and because the amount of water is not too large, it will be absorbed into the stomach even if there are harmful substances.

Even if you eat it directly, there is no problem, maybe the tap water will smell like a faint smell of disinfectant water, that is because the water management company has disinfected the water, not only your side, but also our side, and even all parts of the country. Later, I felt that it was inappropriate, and now I changed it and reissued it, tap water is actually very safe, and many bottled drinking water sources are actually purified by tap water, this purification is not necessarily thorough, and there may be secondary pollution in the purification process, and the canned water plant.

Because the water consumption is relatively large, I will use the municipal water supply, and if it is a soup season, I will use filtered water! I usually like to eat blanched vegetables, put a little salt after the water is boiled, put the vegetables for about two minutes or so to pick it up, put some soy sauce and sesame oil and stir well, I think the nutrition will not be lost too much, the blanching water can be blanched from the city tap water, the water temperature boils and has a sterilization effect, because the water consumption of blanching will be more, and there is a little waste of pure water, and it is no problem to use the city water supply.

Because blanching can effectively remove the dirt in the meat, generally blanching is about a minute after the water boils, you can see a lot of dirt on the water surface. Therefore, when we cook meat or soup, we should first blanch the meat, don't we still use tap water, not because we have better living conditions now, tap water is not needed, we use bottled water or mineral water to blanch vegetables, this is too wasteful, the key is that there is no need for this.

Of course, there is nutrition after blanching, the nutrition is inside the vegetables, and will not be lost with blanching, blanching only makes our vegetables taste better, and allows us to better absorb the nutrients in the vegetables.

After blanching, some of the nutrients of these vegetables have been lost, which is inevitable, and if these vegetables are fried, some of the nutrients will also be lost.

Blanching should actually grasp the time, there is no nutrition after a long time.

Blanching means putting food in water and cooking it before cooking it in other ways.

In fact, before making dishes, it is best to blanch some dishes first, which can shorten the cooking time and better retain the color of the food. Of course, when cooking, whether to blanch or not depends on personal preference, and some people just don't like blanching and then cooking in other ways. Generally, when we blanch water at home, we will put some fishy seasonings in the boiling pot and cook them together with the food, so that we can not put the fishy seasonings or put less fishy seasonings in the later cooking process.

In fact, most vegetables and fishy meats are blanched first.

This means that when cooking, the raw materials are heated in a pot of boiling water until they are half or fully cooked for further cooking or seasoning.

Refers to the heating of preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then removed 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.

Cooking water can remove some impurities and bacteria in the vegetables, for example, spinach can reduce the spinach acid inside after blanching.

If it is a cold salad, such as: spinach, amaranth, water spinach, bamboo shoots and other vegetables must be blanched with boiling water before cold dressing", because they are all vegetables containing more oxalic acid, which will combine with calcium in the intestine to form insoluble calcium oxalate, which interferes with the body's absorption of calcium, and blanching is to remove most of the oxalic acid.

Vegetables that are not easy to clean, such as cauliflower, mushrooms, and broccoli, are rich in many pesticide residues, and blanching can remove some of the pesticide residues. Since mushrooms and cauliflower vegetables have a lot of gaps, they are the best hiding place for bacteria and impurities, especially some small insects, so they should be blanched before cooking.

There are also some dishes with mucus and allergenic substances, such as: okra, okra contains mucus protein is an allergen, before cooking, blanch okra with boiling water, high temperature can denature the protein in okra, so that it loses allergenic activity, can prevent protein allergies. After blanching, the taste of okra can change, smooth and not greasy, unique fragrance, crisp and juicy, so it is better to blanch before cooking okra.

Leafy vegetables we generally blanch, it is best not to cut, after the vegetables are cut, it is easy to lose the original vegetable aroma, if you blanch again, then the vitamins and minerals of the vegetables will be lost a lot. When blanching vegetables, try not to cut them, and blanch them directly in the water. Blanch for 5-10 seconds.

There are some vegetables that have to be blanched. In order to keep vegetables green, you should reduce the degree of magnesium removal reaction of vegetables, and pay attention to several points:

First, in the process of heating, the lid should be opened, the reason is that when the vegetables are just exposed to high temperature, the green of the vegetables will increase and become green, if the green is continued to be heated, it will become yellow or brown, this is because the chlorophyll has undergone a magnesium removal effect, especially in an acidic environment, it is easier to undergo magnesium demagnesium reaction, and organic acids will be released in the process of heating, which is the main substance that promotes the discoloration of vegetables; However, opening the lid of the pot allows the organic acids to volatilize with the steam, thus reducing the degree of magnesium removal reaction of vegetables.

Second, when blanching, you should also pay attention to the blanching time should not be too short, some vegetables are not blanched thoroughly, and the result will be counterproductive. Because these fresh vegetables are still active in the tissues before they are heated, the substances of this activity are phenolases. If the blanching time is too short, the vegetables will not be blanched thoroughly, which will not achieve the purpose of inactivating the phenolase, but will promote the browning of the vegetables.

Third, the blanching time should not be too long, too long will make the vegetables become gray and dull, lose their luster, and decompose too much green pigment. Therefore, it is necessary to control and shorten the blanching time. In the past, the master added alkali or soda when blanching vegetables to increase the green of the vegetables, but it also destroyed the nutrition of the vegetables accordingly.

Fourth, due to some objective reasons when cooking vegetables, there is no time to soak in cold water after blanching, and another way is to add an appropriate amount of oil when blanching vegetables with water, which is quickly wrapped around the vegetables, preventing the contact between water and vegetables, reducing the loss of marketing and breeding, and can make the vegetables not oxidize and change color for a long time.

Fifth, vegetables with special odors and easy to decolorize should be blanched separately to avoid cross-flavor staining; In addition, when blanching green vegetables, you can add some white vinegar and salt to the water, and the blanched vegetables are bright in color.

Sixth, some vegetables, such as the spicy taste of radish and the astringency of bamboo shoots, will disappear after blanching, which is conducive to cooking; Some vegetables that can be blanched or not, generally do not blanch, can be directly fried with a horse spoon, such as some vegetables without peculiar smell.

Tip: Not all vegetables should be blanched before stir-frying. For some vegetables containing more oxalic acid, such as amaranth and spinach, blanching is necessary, because more oxalic acid can be removed through blanching, reducing the probability of stone formation, and facilitating the absorption of calcium and iron in the body.

Of course, in order to remove odors, shorten cooking time, modeling needs, etc., some raw materials need to be blanched. Remember that when blanching, the water must be boiled over high heat, the heating time is short, the operation is fast, and when there are more raw materials, you can put it in the pot in batches, boil in and out. In this way, the animal-based raw material can be exposed to high temperatures, and the protein quickly solidifies, thus protecting the nutrients inside the raw material.

Plant-based socks, especially vegetables, not only reduce color changes, but also reduce vitamin loss.