Do fresh meat need to be blanched, and do cold fresh meat need to be blanched

Pork doesn't have to be blanched. Because it is not delicious to blanch the pork with water, if you feel unhygienic, blanch it with water. Generally speaking, pork should be blanched in a pot of cold water, that is, cold water and pork are put into the pot to blanch, but the time should not be too long, as long as the meat is white.

Also, in fact, when blanching, you can add some ginger to the water, which can remove blood and fishy odors.

Because there are many capillaries in the muscles of animals, there is also a lot of blood left in these capillaries after the animal has been slaughtered. When the meat is cooked, the blood dissolves into the broth, and the fat and cholesterol that are insoluble in water are heated and turn into a liquid, which floats on the surface of the broth, forming foam.

Blood is responsible for transporting oxygen and nutrients, and metabolic waste products are also transported by blood, so the foam in the broth also contains a lot of metabolic waste. Most of the animal metabolic wastes have adverse effects on human health, such as nitrogenous compounds that increase the burden on the liver and kidneys. Sometimes, there may also be some toxic substances in the animal's feed, which are absorbed by the body and enter the blood circulation, and finally need to be metabolized and detoxified by the liver.

There are many ways to make fresh meat, if you fry shredded meat and meat slices, you don't need to blanch, if you fry back to the pot meat or stew, then you need to blanch in advance, so that you can remove the fishy smell and foam of fresh meat.

From the perspective of the ingredient list, pork can be divided into many different parts and types, such as pork chops, pork knuckles, pork trotters, etc. When making pork dishes, you need to choose different preparation methods and ingredients according to different ingredients.

From the point of view of the preparation steps, whether pork needs to be blanched or not depends on a variety of factors such as the type of pork, cooking method, etc. Generally speaking, pork does not necessarily need to be blanched, because blanching will make the pork taste older. However, if the pork is not of good quality or has an odor, blanching can help remove the odor and impurities.

In addition, blanching is also a necessary step when cooking some dishes that require pork to be cooked soft first, such as braised pork, stewed meat, etc. Overall, whether pork needs to be blanched or not depends on the specific dish and the quality of the pork. When cooking pork, it is possible to choose whether to blanch or not according to the specific situation.

Depending on what you're cooking, if you're making powder, you don't need to blanch, but if you want to stew soup, you still need to blanch.

Chilled meat needs to be blanched, which can remove the odor and impurities of the meat. It can make the roasted meat taste better.

If you fry cold pork, you don't need to blanch it, you need to make braised pork or boil it. Just blanch the water.

Blanch the meat and don't wait until the water boils. Blanching is to eliminate blood stains and meat smell, hot water in the pot, the meat will quickly coagulate the surface protein due to heat, which is not conducive to sewage discharge. It will also make the meat turn into firewood, and it will taste very hard, resulting in a bad taste.

Put the meat in the water in a pot under cold water, and as the water temperature slowly increases, the meat has adapted to such a temperature, and slowly cooks from the outside to the inside, and the meat will taste very good.

Blanching method: one is to blanch in a pot of boiling water; The other is to blanch in a pot of cold water. The general rule is to use boiled water for dishes and cold water for meat.

Blanching in a pot of cold water: Blanching in a pot of cold water is to put the ingredients in the pot at the same time as the cold water. 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.

The purpose of blanching pork is mainly to remove or remove the fishy smell and peculiar smell of pork, so that pork tastes more delicious!

Whether the pork is blanched or not depends mainly on the method of pork, if it is fried meat slices or fried shredded pork, there is no need to blanch. Soak the pork in cold water several times, soak in the bloody water, and rinse well. Use cooking wine to cut the sliced meat and shredded Chunling meat.

Marinate for more than ten minutes to remove the fishy smell of pork.

If pork is used for stewing, braising it, steaming, or making soup, it is generally cut into pieces, and it is easier to remove the smell when blanched. It should be noted that when blanching, the underwater pot should be cold, and the underwater pot should not be boiled. If you blanch the pot under boiling water, the pork will shrink quickly, and the taste will be very woody.

When blanching, you can add cooking wine, ginger, green onions, peppercorns, etc., and you should also skim off the floating water.

In addition to pork, many animal ingredients are blanched before processing to remove the fishy smell, such as chicken, duck, pork ribs, pig trotters, and so on.

Of course, you need to blanch, because there is a fishy taste in the meat, we only need to put the meat in cold water, add green onions, ginger, add an appropriate amount of cooking wine, and cook for about 10 minutes.

In fact, it is necessary to blanch, blanching is to first boil the boiling water, and then put the marinated meat into the pot for scalding, so that it can be refreshed, and then it is more tender.

Chicken does not need to be blanched, except for chicken, blanching refers to boiling it before you make it, boiling his blood, you can pour water into the pot, and then put the bones in the pot and cook for ten minutes.

Cooking Tips: Nitrites, Vegetables, Pork, Beef, Iron Supplementation, Anemia, Malnutrition, Food Poisoning.

Steps to blanch pork ribs.

Ingredients: Appropriate amount of meat (meat that needs to be blanched) and appropriate amount of water.

1. The first type: cold water blanching method (suitable for meat with many peculiar smells, heavy blood stains, and thawing, such as pig's trotters, mutton, pork ribs, etc.);

2. Pour water into the pot, heat, put cooking wine and pork ribs after Qingyou, frothe, and turn from time to time during the period;

3. After the water boils, remove it and put it in cold water to wash off the blood.

4. The second type: boiling water blanching method (suitable for less blood stains and fresher meat, such as chicken, duck, pig, pork ribs, etc.);

5. Boil the water in the pot, put in the meat, turn the slip to low heat after re-boiling, and skim off the foam;

6. Then take it out and put the meat in hot water at 70 or 80 degrees Celsius to wash off the blood.

7. The third type: rapid blanching method (suitable for squid, octopus and other seafood);

8. Take half a pot of water, turn on high heat, add green onion knots, ginger slices and seafood, boil until boiling, and cook for about 30 seconds;

9. When the time is up, take out the seafood and pass it through the ice water again.

Pork does not need to be blanched.

Pork does not have a strong smell like beef and mutton, so pork only needs to be cleaned before making, but when cooking pork, it needs to be cooked in a pot under cold water. This allows the nutrients in the meat to be fully broken down into the soup.

Among the meats, pork has the lowest protein content and the highest fat content. Moreover, lean pork has a high protein content, which can contain up to 29 grams of protein per 100 grams, and contains 6 grams of fat and is larger. After boiling and stewing, the fat content of pork will also decrease.

In addition, pork is also rich in vitamin B, and pork meat can also provide essential fatty acids.

The main reason for blanching the meat is that it can remove the impurities and blood in the pork, and it can also shape the pork and the taste will not be too greasy. For the operation of blanching meat, it is best to boil and blanch in cold water, which can completely clean out the impurities and bacteria in the meat.

It is difficult to form a piece of meat if it is not blanched, but it can be shaped by blanching, because the meat shrinks and deforms when heated. But blanching Fu Hui water does not mean that it is necessary to cook it.

Blanching the meat can effectively remove the impurities and residual blood in the fairy game. The light coffee-colored foam that floats on the shredded meat is the impurities in the meat. If you don't blanch, just rinse it with cold or hot water, it is difficult to clean up the impurities in the six, and if there are some bacteria and impurities in the meat, it is also very bad for our health.