Do I need to blanch for cooking pot-stewed vegetables at home?

Do I need to blanch for cooking pot-stewed vegetables at home? The production process of Chongqing pot-stewed flavor usually includes the step of boiling water. This step can be said to be indispensable. If you ask the teacher who cooks lo-mei whether he wants leaf water, their answers are not necessarily. Why is this? It seems that the impression of cooking pot-stewed vegetables in peacetime is not the same. Next, I'll talk about why it doesn't have to be like water to make lo mei.

The reason why Chongqing Luwei needs to boil water is because dragon water can remove some fishy smell and bitterness in raw materials and blood in meat. Even boiled water can quickly heat the surface of meat. In addition, it can also play a certain role in sterilization and disinfection. After a long time of water, the meat is softer and the vegetables are fresher. These all have the advantages of heating water, are they no exception? Don't you need to boil water Yes Some raw materials are not expensive, so the quality will be better than usual. Meat itself has a certain taste. At this time, if the water is heated, the quality of the raw material itself may be damaged, but it may also be lost. Therefore, if things made of halogen are high-quality raw materials, we generally do not heat water, but do other pretreatment for raw materials.

Do you need to boil water before cooking pot-stewed vegetables?

Before heating the braised pork in Chongqing, the meat is generally marinated first, and then treated with dragon water to remove the blood from the meat. In the case of dragon water, cold water is usually put into the pot, and then the fire is boiled. Why do you cook when it's cold? Why do you say that? Because putting raw materials in hot water will shrink the skin, make the blood in the meat difficult to flow, and finally affect the quality of halogen products.

The function and several basic steps of Chongqing halogen are introduced above. In most cases, we should know that we need to heat water. After all, we don't use much braised raw materials, so the braised food we usually eat is very daily, so we need to heat the water. Although the sequence of dragon water looks simple, it is not that simple to ensure that dragon water has the effect of removing fishy smell, and to make the raw materials after dragon water is finished bright in color and better in meat quality. Because the dragon water uses both hot water and cold water, it will affect the taste of the final braised pork. The following will introduce the precautions of Longshui in detail. Have you mastered the necessity of dragon water that I told you today?