中国菜烹饪技法之焯水Chinese cooking techniques, Blanching

“焯水”是中国菜制作中很关键的一个技法。焯水可以去掉肉类的异味、膻味、腥味等，还可以把肉裏的血水去除。蔬菜焯水也可去除杂质，使蔬菜的口感更爽脆，色泽更漂亮。

Blanching is a key technique in Chinese dish making. It can remove the peculiar smell and blood of meat. It can also remove impurities, making the taste of vegetables crisper and make its color more beautiful.