When cooking and making soup at home, you may often encounter the following problem: the vegetables taste slightly bitter after being stir-fried.Blanchingthe soup has a fishy smell, etc. In fact, this is often because the blanching step hasn't been done properly!

Vegetables, meat, seafood, etc.These areall things that need to be blanched. However, do you know?The blanching methods for different ingredients are different.Today, I will teach you about blanching.

Poultry

Blanching poultry is mainly to remove the fishy smell, and can also reduce the foam in the soup.Because the stewing method can magnify the fishy smell of the ingredients, it is especially important to remove the fishy smell.

For poultry, there are two blanching methods depending on the degree of fishy smell: cold water blanching and boiling water blanching.Cold water blanching is for ingredients with a strong fishy smell, while boiling water blanching is for ingredients with a mild fishy smell.

1. Cold water blanching: boil and remove

For ingredients like animal organs,pork chops,bones,beef,lamb,or frozen meat, these poultry ingredientshave a lot of water and a strong fishy smell. If you blanch them in boiling water, they will cook immediately on the surface, trapping the blood and fishy smell inside, so you should blanch them in cold water until they are cooked through.--Note--1. The water should cover the ingredients.

2. Stir the ingredients while blanching to ensure even heating.

2. Boiling water blanching: boil and remove after boiling

For freshly slaughtered chickens and ducks, or meat that has been bled and rinsed thoroughly, these ingredients have a very mild fishy smell. You can boil them in boiling water until they are fully cooked.

Vegetables

1. Which vegetables need to be blanched?

Whether or not to blanch vegetables depends on the cooking method and the type of vegetable.

1. Vegetables like

carrots,

radishes,broccoli,etc. These vegetables are difficult to cook, so it is best to blanch them first to shorten the cooking time and maintain the crisp texture of the ingredients.2.spinach,

amaranth,etc. These vegetables have a naturally bitter taste, so blanching is necessary to remove the bitterness.Moreover, these bitter vegetables generally contain a lot of oxalic acid, which can affect the absorption of calcium. Blanching can remove the oxalic acid and bitterness.3. To maintain the bright color of the vegetables, such asgreen beans,you can blanch them before cooking to make the cooked vegetables look better.

2. Blanching tipsRemember these tips to prevent excessive nutrient loss or poor texture after blanching vegetables.1. The amount of water should be sufficient.

Use the standard of not overcrowding the vegetables when adding water, to prevent the water temperature from dropping quickly and ensure that the blanching process is completed quickly.

2. Use boiling water and blanch for a short time.

After the water boils, add the vegetables and blanch for 30 seconds to 1 minute to prevent over-blanching and excessive nutrient loss.3. To maintain the bright color of the vegetables, you can add a little salt and oil to the water.

4. To maintain the color and texture of the vegetables, immediately rinse them with cold water after blanching.Seafood

Shrimp, shellfish, etc. Before cooking, you can blanch them to par-cook and remove the earthy smell.

Since seafood is easy to overcook and become tough,

boiling water blanching is sufficient.

　　Poultry, vegetables, and seafood, according to the characteristics of the ingredients, have different blanching methods.If you do this step well, you can ensure that the ingredients are free of odors and impurities in the subsequent cooking process, and also obtain a better appearance and taste.Do you all understand?Therefore, blanching in boiling water is sufficient.

For poultry, vegetables, and seafood, blanching techniques vary depending on the characteristics of the ingredients.By completing this step, you can ensure that the ingredients are free from odors and impurities in subsequent cooking, and also achieve a better appearance and texture.Does everyone understand?