Are there any things that are especially delicious when boiled directly in water or dipped in some seasoning?
What ingredients are suitable for cooking directly in water?
Not all ingredients are suitable for boiling directly in water. Since it is to taste the original taste of the food, it must be "fresh", "sweet" and "sweet" to be more suitable. Among them, seafood and vegetables are the two most common ingredients boiled with water.
Seafood, common ingredients include shrimp, snails, cuttlefish, gun barrels, etc. But not all the above seafood can be boiled? of course not. Boiling has very strict requirements on ingredients. Take shrimp as an example. For shrimp, which will start to smell when it dies, live shrimp is needed. The same is true for fish. Therefore, dishes such as boiled shrimp or boiled snails use live ingredients.
For cuttlefish and gun barrels, which are difficult to buy live ingredients, it is necessary to ensure that the ingredients are frozen, fresh or freshly caught. If the ingredients are not fresh and then frozen, they must not be used.
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As for other ingredients besides seafood and vegetables? In fact, there are also, another relatively large category is internal organs, such as boiled goose intestines, boiled kidney flowers, boiled beef louvers...
So what are the differences in cooking with these different ingredients?
Boiling, let’s put aside the difference of removing fishy seasoning, just talking about the heat, it can also be divided into non-boiling water and boiling water.
The water does not boil, take boiled shrimp as an example (about 90 degrees), soak the ingredients in a low heat until they are just cooked; and boil in boiling water, that is, quickly blanch the ingredients in a high heat until they are cooked. Among them, boiling in boiling water is more used for some thinner or thinly sliced ingredients.
The following will talk about how to make different types of ingredients for different ingredients, mainly by way of examples, and you can draw inferences based on these methods.
1. Boiled seafood
Seafood can be divided into two categories based on the cooking methods mentioned above. Non-thin sliced ingredients represented by shrimp and snails are generally boiled in non-boiling water. Represented by cuttlefish slices and conch slices, they are mainly boiled in boiling water.
- Boiled Shrimp
The ingredients needed for this dish are not complicated. The boiled soup needs three ingredients: green onion, ginger, and cooking wine. The dipping sauce needs five ingredients: green onion, garlic, peanut oil, soy sauce, and sugar, which are basically seasonings that are often found at home.
And these are not important, the important thing is that the shrimp must be alive, it is the kind of live shrimp that is alive and kicking. Because even if it is a freshly dead shrimp, the taste and texture after boiling will be very different from that of live shrimp, and the shrimp head will even fall out, making the dish very indecent.
Plus, this dish doesn’t need to be made with a meal. Because boiled shrimp does not need to be eaten hot, it is also possible to eat it cold, so it is best to cook it immediately after returning from the vegetable market while the shrimp is still alive.
First boil a large pot of water, add 2-3 green onion knots and some ginger slices.
Wash the prawns without any other treatment. Some people may choose to remove the shrimp intestines at this step. In fact, most live shrimps are farmed shrimps, so the shrimp intestines are relatively clean and do not need to be treated.
When the water boils to about 90°C, the blisters are the size of shrimp eyes, add 30ml of cooking wine (that is, 2 tablespoons).
Pour the prawns into the water, keep the medium-high heat and the water is not boiling, if the water is about to boil, turn down the heat in time. Shrimp generally do not need boiling water to cook. If you use boiling water to boil the shrimp, it is easy to overheat the glands in the shrimp brain and overflow into the soup, causing the fishy smell of boiled shrimp, so do not boil the water during the whole process.
As for when it is cooked, it usually takes 2-3 minutes, but you don’t need to check the time, you just need to see that the shrimp is completely red and bent into a hook shape. You can pick them up one by one with chopsticks. If the size is even, just scoop it all up with a slotted spoon.
Drain the water fully, do not soak the shrimp in the water all the time, then place it on a plate in time, and place the shrimp head in a circle.
The next step is to make the dipping sauce. Cut the shallots into shreds or diced green onions, and mince the garlic. If you are afraid of the smell of shrimp, you can add a little minced ginger. Cut them all up and put them in a bowl. Heat about one tablespoon (15ml) of peanut oil until it is close to the smoke point, pour the hot oil into a bowl, mix the shredded green onion and garlic with the hot oil until cooked.
And add a little sugar and a tablespoon of soy sauce to taste, put it on a plate, and the dipping sauce is ready.
It is a very simple dish, and the shrimp meat is absolutely fresh and elastic, and there will be no fishy smell. The key is that it is also beautifully presented. Although it is simple, it can be done well and it can reflect the level. It is good for entertaining guests.
2.Boiled Cuttlefish Fillet
Boiling flake ingredients will be more difficult than the former. In addition to choosing the right ingredients, you also need to have a certain level of knife skills. You need to understand the texture of the ingredients, and you must control the thickness of each slice. Relatively acceptable range, otherwise the thickness is different, when it is boiled, some are over-cooked and some are under-cooked, which is very embarrassing.
Today, taking the relatively simple cuttlefish as an example, I will talk about the method of boiling thinly sliced ingredients.
Why do you say cuttlefish is relatively simple? First of all, it is because cuttlefish is a "children". Compared with big cuttlefish, the meat of cuttlefish is more tender and delicate, so it does not have such high requirements on the heat. Even if it is cooked a little bit, it will not be particularly tough.
Secondly, the size of cuttlefish is relatively standardized and uniform, and each operation can be kept very uniform. Even a novice can easily slice it, and will not cut out some thick and some thin.
The example cuttlefish baby is freshly peeled and quick-frozen. Only fresh and quick-frozen cuttlefish baby can be used for boiling. If not very fresh cuttlefish are used for boiling, not only will the taste be bad, but the taste will also be fishy.
Because the skin has been peeled, it does not need to be washed too much, just a little water washing is enough. Next divide the head in half and cut it lengthwise. Cuttlefish meat, first cut vertically and vertically, and finally like this.
If it is difficult to cut, you can cut it in half first, and then cut it vertically and vertically separately.
If you like a thinner texture, cut it into thin slices of cuttlefish.
If you like it thicker, you can cut it in the middle, and you will get two slices of cuttlefish that are slightly thicker.
Next, the same scallion knots, ginger slices and cooking wine are still used, but the difference is that the water is usually boiled when cooking. After the fish fillets are put into the water, the temperature will drop a few degrees suddenly, and the water will stop boiling immediately.
Keep the fire high, after about 5-8 seconds, the water will boil again, at this time the cuttlefish slices can be cooked. Yes, the blanching of thin slices of ingredients is timed in seconds. Here, it takes 5-8 seconds to re-boil the water. The key point is that there must be enough water. The amount of cuttlefish slices that are rinsed each time should not be too much, and should be cooked in batches.
Finally, boil the head of the cuttlefish, because the head is thicker, it takes a little longer, about 15 seconds.
Put the boiled cuttlefish on a plate, pour out the water in the plate and serve. There is another way here, that is, before boiling the cuttlefish slices, you can boil some bean sprouts on the bottom, and then spread the boiled cuttlefish, so that the cuttlefish will not be soaked in the water after boiling up.
The dipping sauce is Japanese soy sauce + wasabi. The boiled cuttlefish slices are very tender and soft, and very sweet. It is perfect to use it to save your summer appetite.
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Two, boiled vegetables
The green vegetables mentioned here generally refer to all green leafy vegetables, not specifically the green vegetables of the Brassica genus Brassicaceae.
Because some green vegetables are very fresh and sweet, the method of boiling them can preserve their freshness and sweetness, and at the same time retain their more beautiful colors.
What does it have to do with color? Because of the cooking method of frying, the continuous heating of the bottom of the pot can easily lead to the continuous rise of the internal temperature of thin-leaf vegetables. As a result, the magnesium element in the chlorophyll molecule is lost and becomes pheophytin, which is Grayish-yellow light beams, so it turns into day lily when it is fried, and it has no appetite.
Compared with stir-frying, blanching is a milder cooking method, whether it is gentle or martial. The boiling point of water is 100°C, which is much lower than the temperature of the bottom of the cooking pot, so it will not be so easy to remove chlorophyll. Moreover, the heating of the water is more uniform and more controllable.
Compared with seafood, the classification of green vegetables is a little simpler. The main thing is to distinguish thin-leaf vegetables like lettuce. The typical thin-leaf vegetables are lettuce.
1. Boiled lettuce
Boiled lettuce should be short and green lettuce, the kind that is so crisp that it can be broken by hand is the best. Don't choose the kind of lettuce that has grown very tall and old. This kind of lettuce is not easy to break, and it may not be able to be torn apart.
After choosing the lettuce, go home and wash it. Bring a large pot of water to a boil, remember, a large pot. This ensures that after the water is boiled, throwing the lettuce in will not drop the temperature too much in an instant.
Add 2 seasoning spoons of salt to the water, and at the same time, add enough oil. The role of the oil is that after the lettuce is put in, the oil can wrap around the lettuce, which hinders the contact between water and vegetables to a certain extent, reduces the loss of water-soluble substances, and prevents oxidase from destroying chlorophyll at the same time, maintaining the bright color of vegetables.
After the water boils, throw in the lettuce. Remember to boil the water before putting it on.
If the amount of dishes is relatively large, please be sure to add vegetables in portions!
This is very important, how much is the amount invested each time? Just spread the lettuce in a single layer or so in the pot, don’t pile it on top of each other, so that some are not cooked, and some are overcooked, which will be unpalatable!
In addition, put it in the water, and quickly use a colander and other tools to submerge all the lettuce into the water to ensure that the heating time is relatively consistent. The heating time is very short, how short? If it is lettuce, start timing when all the lettuce is submerged in the water, and you can pick it up in about 2 seconds. Yes, 2 seconds, no more.
In addition, every time you pick up the lettuce, you need to add some oil before putting new lettuce in again.
If you eat it immediately, it will be over at this time.
If you want to add a little flavor, you can prepare the minced garlic and fry it in hot oil。
After picking up all the lettuce, top it with hot oil and minced garlic!
You can drizzle some sweet soy sauce or oyster sauce on top of the lettuce.
This method is very simple and easy to use, and the product is amazing, which can subvert your impression of the taste of cooked lettuce!
2. Boiled Choy sum
Choy sum is a representative of green vegetables with relatively thick roots, and it is also the chief representative of boiled green vegetables. Generally, the bottom stem section of Choy sum has a hollow in the center, which will be sweeter than the one without hollow.
Of course, knowing the secret is not necessarily useful. For example, sometimes it is possible to not find a Choy sum with a hollow vegetable stem.
After washing the bought choy sum, boil a pot of hot water. You can add salt and oil according to your own taste, or you can add nothing, and season it in the next step.
After blanching, it needs to add some flavor. Generally, it refers to the practice of oyster sauce Choy sum, which is mainly to stir-fry minced garlic with oil, add oyster sauce, soup, water, soy sauce, etc., and fry it into a sauce and pour it on the Choy sum.
Another way is to fry the minced garlic in peanut oil first and then pour it on the Choy sum, or directly return the Choy sum to the wok and stir-fry for a few seconds.
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The taste of boiled Choy sum is sweeter and closer to the original taste of Choy sum. With the addition of oyster sauce and minced garlic for freshness, and the crispy texture brought by the whole vegetable stem, it is more delicious than chopped and fried. , but also has a more layered sense of taste.
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