Does the mutton need to be blanched?

Blanching mutton with cold water can remove most of the blood from mutton. Heating for a long time can effectively remove the fishy smell in mutton. When the mutton is blanched in hot water, the meat outside the mutton will shrink quickly, and it is difficult to remove the bloody smell inside.

Lamb needs to be rinsed with cold water after blanching. Washing mutton with cold water after blanching can not only wash away the floating foam on the surface of mutton, but also keep the mutton fresh and tender, keep its meat color and taste better.

The purpose of drowning

Blanching is an important process in Chinese food. Vegetables and meat can be blanched, and meat is often used in general families.

For beef and mutton and some meat with large blood volume and heavy smell, it is necessary to blanch, which can remove the odor and make the meat more delicious.

Blanching vegetables can keep them crisp and make the finished products look better, which is a common method in restaurants.

There are also some blanching to adjust the ripening time of different ingredients in the dishes. For example, vegetables and meat are fried together. Stir-fry the vegetables until they are half-cooked or seven or eight-cooked, and then cook them quickly, so that the meat is fresh and tender, and the vegetables can remain crisp and not old if cooked for too long.