Is it better to use hot water or cold water when blanching meat? No wonder the meat can make firewood.
We usually stew pork ribs or pig feet, as long as there is meat, blanching water is essential, but James water is better with cold water or hot water, which will affect whether the meat is delicious or not. If you make a mistake, the meat behind will be firewood, it will not taste good, and you will lose the original taste of the meat.
The purpose of meat James water is to clean the blood foam in the meat, and then it can still remove the fishy, maintain the color of the meat, and save a lot of time for the later cooking. Pork and pig feet are ready to make soup or braised meat, so use cold water. In this way, all the dirt in the meat can come out, and there will be a lot of white meat foam on the water.
Scald the water with cold water, the nutrients in the ingredients will not flow away, and the soup is very delicious. Blanching the water with hot water will solidify the protein in the meat, and the soup made in this way will not be fresh, and the meat on the outside will comb your hair very quickly, but the meat inside is still raw, so it is very easy to affect the taste, so it is best to scald the meat with cold water.
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