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问:烹调时很多原料需要焯一下水,那么应该怎样正确焯水呢?答:焯水的方法主要有两种。一种是开水锅焯水。开水锅焯水,就是将锅内的水加热至滚开,然后将原料下锅。下锅后及时翻动,时间要短。要讲究色、脆、嫩,不要过火。这种方法多用于植物性原料,如芹菜、菠菜、莴笋等。焯水时要特别注意火候,时间稍长,颜色就会变淡,而且也不脆、嫩。因此放入锅内后,水微开时即可捞出晾凉。不要用生冷水冲,以免造成新的污染。
Q: When cooking a lot of raw materials need to boil a little water, then how should I correct it? Answer: There are mainly two ways to boil water. One is boiled water boiling pot. Boiling water boiled water, is to heat the water inside the pot to get out, and then the pot of raw materials. After the pan flip in time, time should be short. Pay attention to color, crisp, tender, do not over-fire. This method is mainly used for plant materials, such as celery, spinach, lettuce and so on. Boiled water to pay special attention to the heat, a little longer, the color will be fades, but also not brittle, tender. Therefore, after being placed in the pot, the fish can be taken out and let cool when the water is slightly open. Do not use cold and cold water, so as not to cause new pollution.