When blanching pork, do you use cold or hot water? What s the right thing to do?

When blanching pork, it should be blanched with cold water, in order to eliminate blood stains and meat smell, if the hot water is in the pot, the meat will be quickly heated, coagulation is not conducive to sewage discharge, and it will also make the meat particularly firewood; The correct way is to boil the pork in a pot under cold water, and use a pot under cold water to remove the fishy smell of pork, and you can also remove blood, and the pork will not turn into firewood.

Blanching with cold water can force out the blood foam from the pork. The correct way to do this is to put the pork in the pot when it is cold to make the meat feel firmer.

It is better to use hot water, because this can remove some of the hair on the pork, and it can also make the fishy smell of the pork less heavy.

Blanching is a cooking technique that is widely used. In our village, blanching is not only a selection of cold water and hot water, but also the characteristics of meat and vegetables on hand, and it also needs to be divided into cold water, warm boiled water, boiling water, rapid fire, warm fire, Xuanhuo and other different water blanching methods. Blanching meat in cold or hot water is very much related to the meat to be blanched.

Pork ribs, pig bones, free-range chickens, hares, etc., are gradually blanched in cold or lukewarm water. Before stewing this kind of meat product, it is best to soak it in cold water and soak it in blood water, wash and drain it, and then boil the water in the pot to about 50 degrees and put it in.

Then change the water in the fish tank and boil it, the nutrients are not easy to leak out, and the taste is also delicious. Because some vegetables and fruits and meat foods with a fishy taste want to remove the odor, relying on drinking water at room temperature is not completely rid of its taste, the smell of meat is the taste of blood and lymph nodes, the method of removal needs boiling water, and from room temperature to boiling water will be cooked in an instant, blood water and lymph nodes are not discharged, and it will not be able to play the purpose of need. Another purpose of mourning is to reduce the amount of time food can be cooked raw.

Blood. Rinse it in cold water first, put it in a pot of cold water, gradually heat it until the water is boiling, and the water can be more than 5min, and then scoop it up and then put it in cold water to wash it neatly and drain it for reservation.

The purpose of blanching meat is to remove the fishy taste and blood, if the boiling water is put into the pot, the meat will be quickly closed, the surface layer will quickly coagulate, and the blood inside will be blocked, and it will not run out, so that even if it is blanched for a long time, the fishy taste will still not be blanched, and the meat texture will be old! Water is generally divided into two types: cold water blanching and hot water blanching, is it better to use cold water or hot water for meat food? This is divided into what kind of meat, but in fact, it has to be looked at separately.

Beef and mutton, raw pork, beef, belly and other meats should be blanched in cold water. Cold water and raw materials are put into the pot together, and the meat food is gradually heated, and there is the use of fat overflow, and there is also the use of aging. If the boiling water is blanched, the skin of the meat will be heated instantly, and the epidermal layer will be closed, so that the collagen of the subcutaneous tissue will coagulate.

It harms the taste of fried shredded chicken, and it is easy to make meat food half-cooked. The fishy smell of chicken breast and raw pork is relatively small, boil water into the pot, skim off the white foam after boiling again, and cook until all the color on the surface fades and scoops it up. The purpose is to shape the surface of meat food in an instant according to the continuous high temperature, and lock in the nutritional value and flavor inside.

It should be noted that the chicken can be blanched in cold water to achieve the actual effect of fresh and tender chicken gluten, such as the pepper sesame chicken and white cut chicken we know. After blanching pork, it must not be cleaned with cold water, resulting in a tightened texture of the meat, an old and woody taste, and an increase in cooking time

Soaking for three hours would be a little more appropriate; I think it's better to use cold water, so that the blood can flow out and get rid of the fish.

It takes about half an hour to soak; Use cold water when blanching, as this will not damage the tissues of the pork.

It can be soaked for about half an hour. Cold water should be used when blanching.

1. If the meat is blanched and rinsed while it is hot, use hot water; If you blanch the meat and wait for it to cool to room temperature before washing, then use cold water. In this way, the meat after subsequent processing can be tender and crispy.

2. It is recommended to blanch meat with cold water if the texture is not too tender, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed.

3. It is recommended to blanch fish and shrimp in boiling water for 1 2 minutes and then remove them, and then marinate them with salt and cooking wine, which not only helps to remove the fishy smell, but also maintains the fresh and tender taste of fish and shrimp, and also makes the fish more complete when stewed.

Pork blanching should be flexibly held according to the situation:

First, if the meat is frozen, it is better to blanch it with cold water (of course, warm water is also fine). Because blanching with cold water, the pork is slowly heated, and the pork is thawed thoroughly. When the hot water is thawed, the water is often boiled, and the ice inside has not yet melted (friends who often cook know).

There is also cold water blanching to eliminate the smell of blood!

Second, there is not much difference between blanching fresh meat with cold water or hot water. Just pay attention to the following:

1. If you pay attention to the shape of the meat, it is better to use cold water. Because the cold water forming effect is good, the meat is good to sell. Such as braised pork.

2.Pay attention to the taste and save time with hot water blanching should be better. Blanching with hot water is less nutrient loss machine than cold blanching, because the hot water blanching time is shorter, so that the umami of the meat is preserved to the maximum extent. It is better to make soup.

3. Eat healthier with cold water. Modern people are not short of nutrition. Fear of high fat and high acid. Cold water takes longer to boil than hot water, which can more effectively remove the fat, blood deficit and toxins in the dissolved meat. In this way, the meat is not greasy to eat, and it is more comfortable to eat.

When cooking pork, should you use cold or hot water?

The main purpose of blanching meat is to remove the blood contained in the meat, so it is necessary to put an appropriate amount of cooking wine in a pot under cold water, clean the foam after boiling, and after blanching the water completely (3-5 minutes after boiling), remove the water and then cook, such as braised pork.

Cool water, wait for the water to boil, skim the foam. Generally, meat is cold and bloody.

Whether to cook pork in a pot under cold water or hot water depends on whether you want to eat meat or drink soup, the soup of meat cooked in a pot under cold water is fresh, and the meat cooked in a pot under hot water is smooth and tender. If the meat is boiled for soup, the pot is cooked under cold water, and the nutrients gradually overflow during the heating process, making the soup delicious. If you mainly eat meat, put it in the pot with hot water, the meat cooked in hot water is soft and tender, and the pot under cold water will cause the meat to shrink and harden when it is cold.

The reason why the temperature of the water in which the meat is cooked is different is because the simple cooking involves the problem of protein denaturation in the meat. Animal meat is rich in protein, and it is very common for protein to be denatured by heat, the denatured protein has reduced water-holding capacity, the water is removed from the food, and the volume of the food is reduced, and the weight is reduced. When cooking, if the meat is cooked in hot water, the protein on the surface of the meat will quickly coagulate, which can protect the various nutrients of the meat, and the fresh matter and water will not flow out, so that the cooked meat will taste tender but the soup taste is poor.

If the meat is cooked in cold water, the temperature gradually increases, the protein on the surface of the meat solidifies slowly, and some of the protein in the meat slowly dissolves in the soup, which increases the umami of the soup, but the umami of the meat itself will decrease.

It is better to use hot water to cook pork.

When boiling pork, it is best to use hot water to make it tender.