Blanching water is a very important operation step when we usually cook. Many vegetables and meats need to be blanched when cooking and frying, especially meat foods, which need to be blanched in advance. .
blanching water can not only turn the raw materials into semi-finished products, effectively shorten the cooking time; it can also remove the blood stains of the meat, reduce the fishy smell of the meat, and make the meat more delicious and delicious.
But the same is blanching. Some people can clean the meat and make delicious dishes; while some people can not effectively remove the fishy meat after blanching the meat. The dishes are not delicious enough.
Meat still smells after being blanched, because the method of blanching is useless.
Meat blanching is not to rinse the meat, and then put the meat in the pot and cook it. The correct method of blanching meat is actually exquisite. Let's take a look today.
Why should the meat be blanched?
Meat needs to be blanched because there is blood in the meat, which will give the meat a smell of mutton.
During the blanching process, as the temperature rises, blood will flow out of the meat, and will form blood foam at high temperature, which will be completely separated from the meat. After this treatment, the blood can be effectively removed and the meat The fishy smell is removed, and the taste is more tender.
In addition, I want to remind everyone that although the foam after blanching meat looks dirty, it is mainly composed of protein and fat, which is not harmful to the human body, but because of the fishy smell, the taste is not good, so When we cook meat or ribs, we must skim off the foam.
How to blanch meat correctly?
☆☆1. Clean the meat and remove the surface oil.
Before meat is blanched, preparation is very important. The preparatory work is the cleaning of the meat. If the cleaning is not in place, no matter how often the blanching is done, the meat will not become fresh and delicious.
The cleaning of meat is not a simple rinse with clean water. Because there are not only stains on the surface of the meat, but also a layer of grease, which is mixed with the stain to form a layer of grease, so it is difficult to wash off the grease on the surface of raw meat with clean water. Today I will share with you three small methods for meat cleaning:
Cleaning method① Washing method with rice water
Take the water from the second rice wash, add a few drops of white vinegar to the water, put the meat in it, soak it for 15 minutes, then gently rub it with your hands a few times, and finally rinse it with water several times. The oil on the surface and the blood inside will be removed. Will be cleaned up.
Cleaning method② Warm salt water cleaning method
Prepare a pot of warm water of about 40 degrees, add 1 tablespoon of salt and stir well, then put the meat in it and soak for 10 minutes Gently rub it with your hands a few times, and then rinse it off, which can also effectively remove oil and blood.
When cleaning raw meat or ribs, do not use hot or cold water, because hot water will lock the residual blood; while cold water will reduce the solubility of the residual blood.
Cleaning method ③ Flour cleaning method
After cutting the meat into a suitable size, coat the surface of the meat with a thick layer of flour, and then let it stand for about 10 minutes , Just rinse it off with clean water.
Flour can well absorb the blood water and surface impurities in the meat, the cleanest one among the above 3 methods.
蘑菇酱 Tips for cleaning meat:
1. Do not wash meat directly under the tap. Because there are a lot of bacteria on the surface of the meat, the splashed water during washing will carry bacteria and fall around the pool, which can easily cause cross infection.
2. Meat should be cleaned in a special container, and should not be mixed with a container for vegetables and fruits.
3. It is best to wear gloves when cleaning meat. If you do not have gloves, you must not touch other ingredients and containers after cleaning the meat. Wash your hands carefully with soap and rinse under running water for 20 seconds.
☆☆2. Pot under cold water to remove blood.
Step① Cold water pot
The meat must be cooked under cold water, because this way the blood will slowly melt into the water; If yes Boiled with hot water, the surface of the meat will be scalded, and the blood will be locked in the meat before it flows out, so the fishy smell of the meat cannot be completely removed.
If you are worried about the fishy smell, you can add green onion ginger and cooking wine when blanching the water, which will also help remove the fishy smell.
Step ② Completely cut off
Meat blanched water must be blanched until completely cut off, which means that the chopsticks can be pierced into the meat. If the meat cannot be completely broken, some parts of the meat are broken, and some places have not been broken, then the peculiar smell cannot be completely removed, and the color will be uneven when cooking, which affects the overall taste .
Step ③ If necessary, blanch the water twice
During the blanching process, remember to turn the spoon several times so that the blood that sinks to the bottom can be turned Turn the foam to the surface, After the meat is blanched until it is dead, remove it and wash it with warm water.
If we need to save the meat blanched water as stock, then it is recommended to blanch the water twice, remove the water for the first time, remove the meat and rinse it again, then rinse it in cold water again. The water in the second pot is used to make stock.
Finally summarize
In the cooking process of meat, blanching is a very important part. The correct blanching method can not only remove the oil and blood of the meat, but also It can also remove the fishy smell and make the meat tender and delicious. The correct way of blanching meat is enough to master 2 points:
1. The meat must be cleaned and then blanched. The cleaning methods include flour cleaning, warm salt water cleaning and scouring. The rice water cleaning method can remove oil and blood very well.
2. The meat must be boiled under cold water, blanch it until it is completely cut off. Remember to turn it a few times during the blanching process to allow the blood to float on the surface, which is more conducive to processing; if you want to keep it for broth, it must be Perform a second blanching.
The above is the whole content of the article about "This is the correct way to blanch meat. The dirt in the meat runs out by itself, and the meat is fresher and more tender".
hope to give you some inspiration. If you have other questions or better methods, welcome to communicate in the comment area. Thank you for reading, commenting, reposting and liking.
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