Should pork be pot under cold or hot water?

When blanching pork, it is a pot under cold water, and boiling and stewing are under hot water. After blanching pork with hot water, the meat hole on the surface of the pork will shrink rapidly, resulting in the blood in the pork can not flow normally into the water in the pot, the blood in the pork can not flow out, the blood in the pork can not flow into the water in the pot normally, and the blood water in the pork cannot flow out, which will make the pork eat very fishy, and the meat is old and woody. Therefore, when we blanch pork, we must use cold water, the water temperature slowly becomes hot, the blood in the pork will slowly flow out, and after the pork is cooked, there will be no smell.

Tips Before blanching pork, the pork needs to be soaked in cold water for 3 hours, this 1 step is also very important, because this 1 step can make the blood in the pork flow out at least half in advance, which can reduce the fishy smell of pork;

When blanching pork, after the water in the pot is boiled, it needs to be boiled on low heat, which can not only save gas, but also prevent the blood water of the pork from being trapped in the pork.

Because if you stew or blanch it directly, the blood inside the meat will not be discharged, which will cause the pork to smell fishy. Clean the pork with water first, then put it in enough water, add a little cooking wine, soak it for more than an hour, and soak the blood water in the pork. Moreover, after soaking, the pork will become relatively loose, and it is more likely to become soft and rotten after stewing, so it is very important to use water in this step before simmering;

When stewing pork, you can't just use cold water, because using the wrong water can cause the pork to get firewood. After the pork is soaked, the blood in it has not been completely removed, and it can only be completely removed after a blanching process. Add enough water to the pot, put the pork in the pot, boil over high heat, continue to cook for about 5 minutes, remove and set aside, and the pork can be boiled and stewed.

After blanching, the pork should be stewed in hot water while it is hot, not cold water, otherwise it will become hard when it is cold. In addition, during the stewing period, try not to open the lid frequently, to cover the lid and simmer over low heat, and do not add water, you need to add enough water at one time at the beginning, otherwise adding water halfway will also cause the meat to become hard and not soft enough.

1. Use cold water for blanching pork, beef, mutton and other meats, and hot water is not recommended. Because these large meats contain a lot of blood and water, only cold water can be effectively boiled when heated slowly, and hot water will immediately scald the surface of the meat, making it difficult to remove blood water.

2. Chicken, duck, pigeon and other poultry meats are blanched with cold water, and hot water is not recommended. Because the poultry itself is hairy, because of the diet problems, the body has a strong fishy smell, and the poultry also have a lot of blood water, so it must be slowly heated in a pot under cold water to remove the blood and water at the same time.

3. Hot water is used for blanching squid, cuttlefish, jellyfish and other seafood, and cold water is not recommended. Because the blanching of these seafood itself is mainly to remove the fishy smell and mucus, and the mucus and fishy substances are mainly concentrated on the surface of the meat, the cold water temperature is too low to remove.

It is best to boil pork in a pot under cold water. If you use hot water, it will make the pork tighten quickly, and the pork will not taste good. In a pot under cold water, be sure to add more water, there will be a layer of blood water after boiling over high heat, and the blood water should be skimmed out.

Before cooking pork, blanch the pork in a pot under cold water. It is best not to add water in the middle of cooking meat, you can put in some green onion and ginger ingredients, turn to medium-low heat and cook for 40 minutes until the pork is cooked, don't cook the pork too badly, too bad pork will not have a high-quality taste.

Blanching the pork in a pot under cold water will evaporate the dirt and odor from the pork as the temperature rises. Of course, whether to cook pork in a pot under cold water or hot water depends on whether you want to eat meat or soup. The umami of pork cooked in a pot under cold water is smoother and tenderer than the meat cooked in a pot under hot water.

If it is simply for the sake of drinking the soup, then use hot water to put it in the pot, so that the nutrients of the meat gradually overflow during the heating process, making the soup more delicious. If you mainly eat meat, use a pot under cold water, and the meat boiled in cold water is soft and tender. Cook pork, just cook it, you don't need to boil it for too long, if it is too bad, the pork will have no taste.

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.

The meat is good in a pot under cold water, slowly heat it over low heat in a pot under cold water, so that the blood and water in the meat slowly come out of it, (there is no smell of blood when eating), after boiling, there is some foam on it and skim it out with a spoon, turn off the heat and put the pork and water together, wash the pork with warm water, and then put it in the pot, add an appropriate amount of salt, green onions, peanuts, ginger, cut into slices of star anise and other condiments, boil over medium heat, and then burn over low heat for about 30 minutes, so that the cooked pork is tender, easy to taste and taste good.

Generally, pork is still a pot under cold water, if it is a pot under boiling water, it is easy to fix the surface of the pork, so that the meat that is burned out may not be easy to rot, anyway, our pork is cooked in a cold water pot.

Because blanching with cold water and then boiling later, the soup will be more delicious, and if you blanch the water with hot water, it will cause the protein in the meat ingredients to coagulate, and the meat will be firewood. Blanching in hot water will make the outer layer of meat cook quickly, while the inside is still raw, which will affect the taste, while blanching in cold water will heat evenly.

There are many ways to eat pork, and different ways to eat it can be done in different ways. Some ways to eat need to boil a pot under water, while others need to eat a pot under cold water.

I think it is better to boil pork in a pot under water, which can be heated more evenly, so that the meat can be cooked faster and more delicious.

The pork can be boiled in a pot under cold water, and the blood in the meat can be leached out of the pot.

To drink soup, you need to put it in a pot under cold water, and to eat meat, you need to put it in a pot with hot water.

To boil meat, put hot water in the pot. Stewing meat with hot water can make the protein on the surface of the meat block quickly coagulate, and the nutrients in the meat are not easy to penetrate into the soup, and the stewed meat is particularly delicious, soft and tender. The pot under cold water will cause the meat to shrink and harden when cold, and the meat will be old and hard when cooked.

In addition, if you need to add water in the middle of the stew, you need to heat the water, and adding cold water will make the meat hard.

If you are cooking soup, simmer it in a pot under cold water over medium heat, so that the nutrients will gradually overflow during the heating process, making the soup more delicious and delicious.