Meat in cold water, seafood and vegetables in hot water
Meat products need to be boiled in cold water to help skim off blood foam. If boiling water is added to the pot, it will cause the protein on the surface of the meat to denature, and the outermost layer will be cooked directly, resulting in the inability to remove the blood inside, which cannot achieve the purpose of removing blood stains, and the taste is also not good.
Vegetables need to wait for the water to boil before putting them into the pot. Although cold blanching has a higher removal rate of oxalic acid than hot blanching, it can cause greater damage to the physical structure of vegetables and result in more loss of nutrients.
It is recommended to blanch fish and shrimp in boiling water for 1-2 minutes before removing them. This can not only remove fishy odors but also maintain a fresh and tender taste.
The water volume should be sufficient
It is best to submerge the ingredients with water, which can ensure that the water in the pot can boil again in a short period of time after adding the ingredients, shorten the cooking time, and reduce nutrient loss.
The blanching time for different ingredients varies
Most leafy vegetables only need to be blanched for 1 minute. It is recommended to blanch the vegetables first and then cut them. After blanching, immediately put them in cold water to cool down and drain them. Do not squeeze excessively to avoid nutrient loss.
