What does blanching mean? blanching
In the recipes you see online or in bookstores, many people will see the word blanch, which may be unfamiliar to those who are not skilled enough at cooking.
What does blanching mean?
In fact, blanching is the process of heating the initially processed raw materials in a pot of boiling water until they are half-cooked or fully cooked, and then taking them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes, and plays a key role in the color, aroma, taste, and especially color of dishes.
Blanching, also known as water, flying water. Northeast China is called "tight", Henan is called "Shan", Sichuan is called "".
What are the functions of blanching?
Blanching has a wide range of applications, and most vegetables and meat raw materials with a fishy smell need to be blanched. The functions of blanching have the following aspects:
1. It can make vegetables brighter in color, crisper and tender in texture, reduce astringency, bitterness and spiciness, and can also be sterilized and disinfected. For example, spinach, celery, and rapeseed become more bright green by blanching. Bitter melon, radish, etc. can reduce bitterness after blanching. The hemagglutinin contained in lentils can be removed by blanching.
2. It can remove blood stains and odors such as fishy stains from meat raw materials, such as cattle, sheep, pork and their internal organs, which can be reduced after blanching.
3. It is convenient for further processing of raw materials. Some raw materials are easy to peel after blanching, and some raw materials are easy to further process and cut after blanching.
4. The ripening time of several different raw materials can be adjusted to shorten the formal cooking time. Due to the different properties of raw materials, the heating ripening time is also different, and several different raw materials can be matured consistently by blanching. If the meat slices and vegetables are fried together, and the vegetables reach half-cooked after blanching, then after the meat slices are cooked, add the blanched vegetables, and they can be cooked soon. If they are cooked together without blanching, the raw materials will be raw and cooked differently, and the softness and hardness will be different.
