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Shuttlecock, cold water or boiled water?

What is the boiling temperature of seafood?

As soon as I hear the sound of boiling water, I always like to cook with boiling water, but in fact, many raw materials, especially seafood raw materials, have extremely high requirements on the temperature of boiling water.

There are three blanching temperatures for seafood: cold water, hot water and boiling water.

The raw materials for cold water scalding are: Meretrix meretrix, conch with shell, fresh abalone, flying crab, sea rainbow and so on. Here, I want to talk about the blanching method of Haihong: put 500 grams of Haihong into the pot, do not add too much water, and pour in 100 grams of water to heat it. There should not be too much water, because the sea rainbow produces a lot of water during the heating process.

The raw materials for hot water scalding are: sea sausage, live sea cucumber, conch slices, oysters, octopus, jellyfish and so on. The boiling temperature of sea sausage is about 40℃; The blanching temperature of live sea cucumber and oyster is 40℃-50℃; The blanching temperature of conch slices is 50℃; The blanching temperature of octopus, jellyfish and squid is 80℃.

Here, I want to talk about the boiling temperature of sea sausage and conch slices. In the past, many chefs cooked these two ingredients in boiling water. However, because these two ingredients should be fried later, if boiled with boiling water, the meat quality will shrink rapidly, and the fried dishes will taste too old and lose tenderness. So I suggest you cook with warm water.

Penaeus monodon is the most common raw material for boiling water.

No matter what temperature you blanch, you should add a little ginger wine to the water to remove the odor of seafood raw materials.