Should braised pork be blanched first, should braised pork be blanched?

Concern. I have always boasted of good cooking skills, home-cooked stir-frying, slow-cooking soup, and I am proficient in everything. I went to a restaurant to eat on this day, and my friend said that the chef here is very good at cooking.

After the dish was served on the table, although I thought it was good, I thought that the gap between me and him was more just experience, and I would be able to catch up in a few years. Until a plate of braised pork is served, after tasting it, it is fat but not greasy, and the most amazing thing is that the meat is full of flavor. Only then did I admire it, and I hurriedly asked the chef to ask, only to learn that the braised pork he made was not blanched!

This is shocking, won't the fishy smell be very strong if you don't blanch? I asked the chef, and he said that in fact, as long as the pork used is of good quality, it can retain its aroma without blanching, and only need to skim off the blood foam. Only then did I know that I had been doing it wrong, and I made braised pork according to the chef's method, and it tasted really good.

Let's learn too!

Braised pork with sauce.

by Liu Dahua266

Braised pork, you don't need green water first, just wash it.

To make braised pork, you need to pay attention to these:

First: To make braised pork, don't blanch it first! This is the right way to do it, the meat is soft and rotten and has no fishy smell!

After the pork belly is stir-fried in the pot to get out of the oil, when you add water and cook it over high heat, you can directly remove the foam, so you don't need to add more blanching water, and the braised pork made also has no fishy smell, and it is very fragrant, soft and rotten.

Second: Before stir-frying, remember to remove the pig hair on the pork belly skin, otherwise it will smell fishy, and the taste is poor, and it will also affect the appetite when you see it.

Third: When adding water to boil, be sure to use boiling water, not cold water.

Want. It is necessary to blanch the braised pork before making it, so as to remove the blood from the pork stove and reduce the bloody taste of the meat itself. However, when blanching, you should also pay attention to the pot under cold water, and the time should be short, which is conducive to removing blood foam from the pork pieces, and can also ensure that the meat is fresh and tender.

It does not affect the texture of the meat. When blanching with caution, you can add appropriate cooking wine and green onion and ginger to the water, which is more conducive to removing the fish.

Braised pork recipe

When the meat is so tender that you can poke it with chopsticks, change it to an iron wok, note that the meat is very tender at this time, handle it gently, and then add soy sauce. This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used.

When coloring, the heat should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil. After boiling for half an hour with the lid open, the soup will slowly thicken when rock sugar is added, and this process is called juice collection.

When collecting the juice, you can gently turn the meat pieces so that the color is more even. Then add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork will be ready to burn sensitive oranges.

Braised pork is also an ingredient that we often eat in our lives, and we don't need to blanch it when we make braised pork, because the braised pork that has been blanched may also get old, so when we make braised pork, if we are afraid of his fishy meat, we can put some ginger and some cooking wine in the process of stir-frying, which can also remove the fish.

1. When making braised pork, it is best to buy fresh pork belly.

First of all, when we make braised pork, we can buy more fresh pork belly, and then go home to clean it, cut it into large pieces, and then heat the oil in the pot and stir-fry.

Second, when stewing pork belly, we can put some beer.

First of all, we boil the oil, put in the green onions, ginger and garlic, cooking wine, then put in some red and white sugar, and then put the pork belly in and stir-fry, after stir-frying the oil, then put in a little dark soy sauce, and then pour in some beer.

3. Then simmer the pork belly for 40 minutes.

When we stew the pork belly, we also need to stew it for a while, because in this way its meat can be more tender and delicious, and the pork belly that comes out of this way is also fat but not greasy.

Usually when we make pork belly at home, we can first put the fig in the water to soak for 30 minutes, so that the blood in the pork belly can also be soaked.

Usually we make more pork belly at home, because the children and the elderly in the family are very fond of eating pork belly, so when we freeze the pork belly, we can also put some beer, you can also put some water, these are according to their own personal preferences to do, everyone has their own way to make pork belly, but when we make pork belly, it is best not to blanch, because blanched meat is also to be able to remove the fishy smell in the meat, so in fact, to remove the fishy smell in the meat, We put onions, ginger and garlic, and cooking wine is fine.

When making braised pork, it is necessary to blanch the water first, so that it is easier to make it continuously, and it cooks faster, and in addition, the dirt in the meat can also be removed in time.

It must be blanched first. In this way, you can make a very delicious braised pork. And it tastes very good.

Yes, in this case, the time will be shorter when making the braised braised meat, and the meat will be more Q-elastic, which will not affect the final taste.

I think it's better to blanch the water. However, blanching is divided into long-term blanching and short-term blanching, which can be done according to personal interests and hobbies.

Braised pork is the most common "hard dish" and the most common meat and fishy home-cooked dish, but when making braised pork, many people are not clear whether to blanch it or not.

Blanching is actually divided into two kinds, one is that the blanching time is short, as long as the foam is removed, the other is that the time is relatively long, basically to cook and then cook, the nose is a little more sensitive will generally choose to blanch the limbs for a long time, because there will be no fishy smell, but there are also many people like to blanch for a short time, stir-fry the lard out, the two methods are different, so many people will be confused, how to make braised pork delicious, think that both methods can be, However, the short blanching time is a little heavier than the fishy smell for a long time, it depends on personal preference, some people like to eat and some people don't like to eat.

Braised pork is one of our traditional Chinese delicacies, not only delicious but also rich in texture, which is a favorite of many people and one of the main dishes in family gatherings and feasts. When making braised pork, many people wonder if they need to blanch it. Today we're going to take a look at this question.

First of all, what does blanching mean? Blanching is to soak the meat in boiling water for a period of time, usually about 2-3 minutes, the purpose is to remove the blood, blood, fishy smell, etc., and at the same time, it can also make the meat more tender.

For braised pork, there is no fixed answer to whether it needs to be blanched. Because this question involves factors such as personal tastes, habits, etc. However, based on the practical experience and scientific knowledge of most people, we can draw some conclusions.

First of all, if you want to make braised pork with a more tender texture, then blanching is a must. Because blanching can remove impurities and dirt from the meat, and at the same time, it can also break the cell wall of the meat, making it easier to absorb the spices and flavors. The blanched meat is softer and smoother without a rough texture.

Secondly, if you are worried that blanching will affect the taste and aroma of braised pork, then you can choose to stir-fry in a pot. Stir-frying in a pot can roast the surface of the braised pork to a crispy aroma, and at the same time, it can also remove the fishy smell and peculiar smell of the meat. The braised pork that comes out of this way also tastes good and has a stronger aroma.

Finally, if you want to preserve the original flavor of the braised pork, then you can skip the blanching step. However, in this case, you need to pay more attention to the selection and processing of ingredients, and carefully control the heat and cooking time during the preparation process to ensure that the meat is tender and rich.

In short, whether you need to blanch when cooking braised pork depends on personal taste and habits, and there is no fixed answer. However, if you want to make braised pork with a more tender texture, then blanching is a must. Blanching can remove impurities and fishy odors from the meat, while also making the meat more tender.

If you are taboo about blanching, then you can choose to stir-fry in a pot, and the braised pork that comes out of this way also tastes good. Finally, no matter what method you choose, pay attention to the heat and cooking time to ensure that the meat is tender and rich.

When cooking braised pork, you can choose to blanch, but this is not a necessary step. The main function of blanching is to remove blood and impurities on the surface of the meat, so that the meat is more clean and hygienic. In addition, blanching can also make the braised pork more flavorful.

If you want to blanch, you can first boil the cut pork pieces in boiling water for one to two minutes, then remove them and rinse them with clean water. If you don't want to blanch, you can directly put the cut pork pieces into the pan and stir-fry until it changes color, then add seasoning and water to boil. Regardless of whether it is blanched or not, the key to celery sauce is how to master the heat well, so that the braised pork is tender and rich in flavor.

1.Blanching: Put the cut pork into a pot of cold sock water, cook until white foam appears, then remove it, wash it with water and set aside. This can remove the fat, impurities and other substances contained in the pork, making the braised pork more fragrant and smooth, and the taste is better.

2.Do not blanch: Add the cut pork directly to the hot oil and stir-fry until the color turns yellow, then add other spices to braise together.

The resulting braised pork is more tender and more in line with home-style practices, but because the fat and impurities in the pork have not been processed, there may be a subtle effect on the taste.

So, do you need to blanch braised pork? It depends on personal preferences and needs. If you want to make braised pork that is tender and smooth, without too much fat and impurities, you can choose to blanch.

Blanching can effectively remove fat and foreign matter from the meat and improve the quality of the braised pork. However, if you are looking for a tender taste, bright red color, and the requirements for healthy consumption are not very high, then you can try not blanching directly.

In short, whether it is blanched or not, it needs to be chosen according to personal preferences and needs. No matter which method is used, it is necessary to pay attention to the mastery of the heat and the coordination of seasoning, so as to make the braised pork with a delicious taste and rich nutrition.

Blanching is a very important step when making braised pork. Blanching is mainly to remove blood and odor from pork, making the taste more delicious, and blanching can also make the surface of pork smoother, which is convenient for coloring and late flavoring.

The specific operation method is: put the cut pork into the pot, add enough cold water to lift the blue, boil for about 5 minutes after the fire is boiled, during which the colander is used to continuously skim off the foam and impurities, and then remove and wash for later use. If you want to make a more delicious and even braised pork, it is recommended to blanch.

When making braised pork, whether it needs to be blanched is a topic that has been dismantled and debated.

Some people strongly believe that blanching removes greasy and odors, while others believe that blanching affects the taste and flavor. So should you blanch or not?

First of all, it is necessary to understand the role of blanching.

Blanching is to put the meat in boiling water and blanch it, mainly to remove impurities and odors on the surface, so that the meat is more tender.

However, this will make the braised pork lose some of its original flavor.

If you like a rich texture and don't want to lose the original taste of braised pork, it is recommended not to blanch.

If you're worried that the braised pork is too greasy and doesn't taste good, you can blanch it in moderation to remove excess fat and odors. However, it should be noted that it should not be blanched for too long or too hot, otherwise it will cause the meat to become old and taste worse.

In addition to blanching, there are a few tips that will allow you to make more delicious braised pork:

1.Ingredients: Choose pork belly with more fat on the belt, which can ensure that the taste is more tender and delicious.

2.Processing: Cut the meat into evenly sized pieces and sauté with cooking wine, ginger and green onions until fragrant to discolor the surface of the meat.

3.Cooking: Put the processed meat into the pot, add an appropriate amount of water and seasonings, and simmer over low heat until the juice is thick and the meat is rotten.

In short, there is no definitive conclusion whether to blanch or not. Blanching in moderation can remove excess oiliness and odors, but it will also make the braised pork lose some of its original flavor.

It's best to decide whether or not to blanch according to your taste and preferences, while also paying attention to a few other tips to make a delicious braised pork dish.

When cooking braised pork, whether or not you need to blanch it depends on personal taste and practice. Here are two common practices:

1.Do not blanch: Some people like to cook braised pork directly without blanching, which can retain the original flavor of the meat, but there may also be some fishy smell, and some seasonings need to be added during the cooking process to remove the fishy smell.

2.Blanching: Others prefer to blanch the braised pork first, which removes blood, grease and dirt, making the braised pork cleaner, more beautiful and more tender.

The specific method is to put the cut braised pork into a pot, add water, and remove the cold water after boiling, so that the blood and dirt can be removed. Then put it in a hot pan and stir-fry Jingsen until golden brown, add seasonings and water hall chang, and cook until it tastes.

It should be noted that whether blanched or not, the texture and taste of braised pork will be affected to varying degrees. Therefore, it is possible to choose whether to blanch or not according to personal tastes and practices.