Blanching, a seemingly simple cooking step, is the key to determining the texture and taste of meat dishes. By blanching, we can remove impurities such as fishy smell, blood stains and lymphatic in the meat, and improve the hygienic quality of the dishes. So, how do you do blanching properly? Next, we will reveal three key points for you to blanch.
1. Soaking: Preparatory steps to remove fishy smell and blood stains.
Before blanching, we need to soak the meat ingredients in clean water for a while. This seemingly simple step has an important effect. By soaking, we can allow some of the blood and dirt in the meat to gradually seep out, reducing the fishy smell and odor. At the same time, soaking also makes the meat softer, which is easier to cook later. Generally, the soaking time is between 10-20 minutes, and the specific time is adjusted according to the different needs of the meat and individual tastes.
2. Cool underwater pot: gradually force out the fishy smell and impurities.
When blanching, the meat must be placed in a pot of cold water. As the water temperature gradually rises, the blood stains and fishy smell in the meat will gradually dissolve in the water and be forced out. If the meat is placed in boiling water, the surface of the meat will immediately coagulate, hindering the discharge of blood and odor. In addition, a cold underwater pot can heat the meat evenly, better retaining its original flavor. In the process of blanching, you can appropriately add some ginger, green onion and other ingredients with the effect of removing the smell to further enhance the effect of removing the fish. The blanching time should not be too long, so as not to affect the taste and nutritional value of the meat. Generally, the blanching time is between 5-10 minutes, and the specific time is adjusted according to the different needs of the meat and personal taste.
3. Cleaning: remove residual impurities to ensure the hygiene of dishes.
After blanching, remove the meat and rinse it with clean water. This removes foam, blood and residual impurities from the surface of the meat, ensuring the hygiene and quality of the dish. At the same time, washing makes the meat fresher and ready for subsequent cooking. When washing, pay attention to moderate pressure, and do not rub the meat excessively, so as not to affect its taste and shape.
In addition to the above three points, there are some tips that can help us do blanching better. First of all, it is necessary to choose fresh meat ingredients, fresh meat has less fishy smell and peculiar smell, and the blanching effect is better. Secondly, it is necessary to choose the appropriate temperature and time for blanching according to different meats to avoid overcooking and causing the meat to become old. In addition, after blanching, the surface of the meat can be rinsed with cool water to make it firmer and more elastic.
Finally, we would like to remind everyone that although blanching is important, it is not a panacea. For some meat ingredients with a strong fishy smell, such as mutton, fat sausage, etc., blanching alone may not be able to completely remove the fishy smell and peculiar smell. In this case, other cooking techniques such as pickling, stewing, roasting, etc., can be combined to achieve a better deodorization effect.
In conclusion, blanching is one of the important steps in cooking meat ingredients. By mastering the correct blanching method, we can remove fishy odors and impurities, and improve the taste and hygienic quality of dishes. I hope that through the introduction of this article, you can have a deeper understanding and understanding of blanching. In the future, let's use blanching skills to cook even more delicious dishes for our family and friends!