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Blanching is a very useful step before cooking.
For vegetables, blanching removes oxalic acid, nitrite, and some toxins, and also inactivates enzymes , so as to prevent oxidative discoloration and play a role in color protection. In the industry, fruits and vegetables also undergo a “blanching” process similar to blanching before drying or juicing.
For meat, blanching is to remove blood foam from the meat (in addition to residual blood, there are also some fat, myoglobin, etc.), allowing The broth is clearer and the meat tastes better without the fishy smell.
But it is also blanched. Vegetables should be boiled under boiling water, and large pieces of meat should be boiled under cold water.
This is because vegetables are rich in water-soluble and heat-sensitive vitamins, and boiling water in a pot can minimize the time needed to achieve results, reduces the loss of vitamins, leafy vegetables are generally 10-15 seconds enough, and broccoli, carrots and other dense and thick 30 seconds-1 minute are enough.
Lumpy meat should be potted under cold water. After the water boils, float off the foam and cook for another 2-5 minutes until no more foam appears. out. If you use boiling water at the beginning, the high temperature will immediately denature the protein on the surface of the meat, and then coagulate and shrink, resulting in the blood and water inside cannot be drained out, and the temperature cannot be passed in. The outside is hard and the inside is raw, old and woody.
For meat and fish that are thinly cut enough, you can boil under water and remove when completely discolored.
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