Many people like to boil the meat once before boiling soup or stewing meat. The water will float on a layer of dark red oily foam that looks dirty, and it can smell an unpleasant odor. Many foods need drowning. The benefits of drowning are more. So what foods need drowning?
The boiled meat is boiled over once and the cooking term is called Feishui and Surabaya. The southerners also call it boiled water. The prepared foods such as meat and vegetables are cooked in boiling water and then cooked to remove the ingredients. Odor, improve food's senses.
1. Make the vegetables green and green
Directly fry the vegetables and easily lose the green color of the vegetables. If you first fry the vegetables and then fry the pan, you can maintain the bright color of the vegetables and remove the bitter and astringent taste.
2, remove the smell of meat
The fish has a savory taste, the beef and mutton have a savory taste, and the poultry has a savory taste. After animal foods are slaughtered, there will always be some residual blood in the meat, and some of the cells will be decomposed and fat and other odors will be produced during the storage process. These substances can dissolve in water when they are drowning.
3, shorten the cooking time
Some dishes need to use a variety of ingredients to match, while the maturation time of the ingredients is quite different. Through the use of hydrophobic treatment, the unripe ingredients have a certain degree of maturity, which can shorten the cooking time of the dishes.
However, there are also concerns that whether the drowning water has caused the loss of food nutrients?
Some studies have found that there is a certain relationship between drowning and the preservation of nutrients in food: there are advantages and disadvantages, depending on the processing method after drowning.
When the meat is drowning, it can lose a small amount of protein, mainly on the surface of the meat. Some of the fat in the meat is also dissolved in water. Others such as vitamin B and minerals also have a small loss.
From the protein point of view, this loss is not significant, because during the heating process, the protein on the meat surface will quickly denature and solidify, thus preventing the loss of self and other nutrients. If the meat after drowning is used for clams, stews or soups, drowning is more beneficial to reduce the dissolution of protein in the meat. The loss of vitamin B in meat does not need to be considered. Even if there is little loss when drowning, the stew, soup, or soup is enough to completely lose it.
On the contrary, the dissolution of fat does not harm us in most cases.
After the vegetables are drowning, it is beneficial to implement the rapid fire speculation method to make up for the loss of vitamins when drowning.
In general, cooking after food is drowning helps to improve the senses and taste of foods, with little loss of nutrients. Of course, the time for drowning should be as fast as possible.
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