Should the meat be rinsed with cold water after blanching?

Blanching is a common cooking method. Generally, some meat foods, or foods that easily produce astringent or bitter taste, need to be blanched in advance. Many people want to know whether the meat should be rinsed with cold water after blanching. The answer is yes. After blanching the meat, you need to quickly rinse it with cold water to ensure the deliciousness and nutritional value of the meat!

Compared to lean meat, pork belly actually tastes better, because pork belly has both fat and lean meat, which will not make people feel greasy. There are many different dishes that can be cooked with pork belly, such as steamed pork with rice flour, braised pork, etc., or it can be cooked with other ingredients, such as stir-fried pork with bitter gourd, stir-fried pork with garlic sprouts, etc.

However, no matter what dish you use pork belly to make, there is one step that is very important, that is to blanch the pork belly. If the pork belly is not blanched, there will be a fishy smell, and the blood in the meat cannot be removed. Some people may think that the blood can be washed away directly with clean water. In fact, there is blood in the meat. Washing with clean water can only wash away the blood on the surface, and the blood inside cannot be washed out. If you want to clean the blood from the pork belly, you usually have to blanch it.

Many people may not like to blanch the pork belly. In fact, after blanching, the taste of the pork belly will be better and most of the fishy smell of the meat will be removed. So should you use cold water or hot water to blanch the pork belly? When blanching pork belly, the choice between cold water and hot water has always been a puzzle for people. Some people may think that cold water should be used, while others may think that hot water should be used. There has been no consensus on this issue. In fact, everyone must pay attention when blanching the pork belly. The water must be cold. If you wait until hot water is used to blanch the pork belly, the pork belly may taste very dry and not delicious at all.

When blanching the pork belly, you need to use cold water directly. Put the pork belly into the water. As the water temperature slowly increases, the pork belly has actually adapted to this temperature. The pork belly will slowly cook from the outside to the inside, and the taste of the meat will of course be very good. After blanching the pork belly, you cannot slice it directly or stir-fry it immediately. It is best to quickly rinse it with cold water, soaking it in cold water for about two minutes. This can increase the elasticity of the pork belly and make it more chewy.