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焯水,就是把经过初步加工的原料,放在沸水锅中加热到半熟或全熟,取出后,以备进一步烹调时使用的一种加工方法.下面浅谈一下焯水的操作及对原料的影响.一、焯水的操作关键1.根据原料的不同性质,掌握焯水的时间.焯水的原料,质地有老嫩之别,形状有大小之异,焯水的时间应有所不同.例如:仔鸡焯水,一旦水沸即可取出,而老鸡则需较长时间.对各种物料的焯水时间要恰当掌握,如动物类原料,焯水时间过短,血污不能去尽;时间过长,则过于酥烂,鲜味走失.
Boiled water, that is, after the initial processing of raw materials, placed in a boiling water pot heated to half-cooked or cooked, remove, to prepare for further cooking when using a processing method below to talk about the operation of boiling water and raw materials First, the key to the operation of blanching water 1. According to the different nature of raw materials, master blanching time .Bo raw materials, the texture of old and tender, the shape of different sizes, blanching time should be different. For example: chicken boiled water, once the water boiling can be removed, while the old chicken takes a long time.Buying time for various materials to be properly mastered, such as animal raw materials, boiled water time is too short, blood can not be exhausted; Over time, it is too crisp, lost flavor.