Why do hotel dishes have to be scalded before frying?

In fact, blanched vegetables are called "blanching" in food processing in China, and blanched vegetables have many uses. Let's analyze it together:

First, blanching can make vegetables and other raw materials mature initially, reduce the later frying time, and keep the best taste and opportunity of vegetables. Vegetables such as cauliflower and beans will be cooked for a long time if they are not blanched in advance, which will not only consume time, but also lead to the loss of nutrients, and the fried vegetables will not taste very good.

Secondly, proper blanching can also maintain the original green color of green leafy vegetables and improve the visual effect of fried vegetables. Green leafy vegetables, such as oil wheat and rape, can keep their colors after blanching. If fried directly in the pot, it may be oxidized by high temperature, which will affect the effect of setting vegetables.

Thirdly, for seasonal vegetables that need cold salad, blanching also has a certain sterilization and disinfection effect. Because cold salad has not been sterilized by high-temperature cooking, there may be some health problems, so proper blanching of vegetables that need cold salad can reduce the risk of bacterial pollution and increase the health of eating.

Fourth, blanching can remove the bitterness of some vegetables. Vegetables, such as spinach, bitter bamboo shoots, Toona sinensis, etc., contain highly acidic substances or have bitter taste, so they must be blanched before cooking, which can partially remove the bitter taste of vegetables, improve the taste of food and be good for the body.

However, although it is an essential step to blanch vegetables before cooking, we should also grasp the time of blanching, otherwise it may be counterproductive. Blanching time is too short to remove the bitter taste of vegetables, while blanching time is too long, and the loss of nutrients in vegetables is more serious. Therefore, it is necessary to decide whether to blanch before cooking according to the characteristics of vegetables themselves, rather than copying this method for all vegetables.