What does flying water mean in kitchen technology?

Hello! After boiling the water, preliminarily pass the dishes to be processed through the water.

After boiling the water, preliminarily pass the dishes to be processed through the water.

When making soup with chicken, duck, pork ribs and other meats, the meat is first soaked in boiling water, and this process is called "water out" or "flying water", which not only removes blood and water, but also removes some fat to avoid being too fatty.

Every time I make fish soup, the soup is ready, but the fish is out of shape, what should I do? You can't use the method of water to make fish soup, but you should fry the fish on both sides with oil first, and the fish skin will be knotted, so that it is not easy to break and rot, and there will be no fishy smell.

Is it better to cook soup under cold water or hot water? It is better to feed under cold water, and boiling water will make the protein coagulate quickly, and it is not easy to produce umami. What is the best pot for soup?

It is advisable to choose a casserole with a delicate texture for soup, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful. Why is the meat so chai after the soup?

After the lean meat is boiled into soup, the meat is coarse. You can choose half-fat and half-lean meat, but the lean meat of the pig's front feet is still tender and edible after being stewed for many hours.

The fish soup and broth I drink in the restaurant are like milk, and I feel very nourishing, but I can't always make soup at home, why? Mix the oil and water well to get the effect of milk. When making broth, boil over high heat, then cook over low heat until thorough, and then change to high heat.

When making fish broth, fry it thoroughly in oil, then add boiling water and use high heat. It should also be noted that the water should be added at one time, and then replenished in the middle, and the soup will leak.

What spices should be added to the soup, and should MSG be added? When to put salt? Most northerners think that spices should be added to the soup, such as green onions, ginger, peppercorns, ingredients, monosodium glutamate, cooking wine, etc., in fact, from the experience of Cantonese people in making soup, drinking soup pays attention to the original taste, these spices are not necessary.

If desired, a slice of ginger is sufficient. Salt should be added last, as salt can coagulate proteins and hinder the diffusion of umami components.

Is it better to make soup for as long as possible? Wrong! The nutrients in the soup are mainly amino acids, and if the heating time is too long, new substances will be produced, and the nutrients will be destroyed, generally about 1 hour for fish soup, and about 3 hours for chicken soup and pork rib soup.

Although the soup is nourishing and a little fatty, what should I do? You can turn off the heat after the soup is cooked, and after it cools, the oil floats on the soup noodles, or solidifies in the soup noodles, remove it with a spoon, and then boil the soup pot.

Should soup be drunk before or after a meal? Generally, people drink some soup before meals, which can promote gastric juice secretion and help digestion and absorption, but people with superficial gastritis should drink after meals to avoid aggravating symptoms.