1. Boiling green vegetables
For green leafy vegetables such as cabbage, water spinach, and morning glory, you should add plenty of water, a little salt, and boil over high heat to bring the water to a boil before adding the vegetables.
After removing the vegetables, you can put them in boiling water to cool with a little ice to make them crispy and green, but this will cause some vitamins in the vegetables to be lost.
2. Boiling pork
Preliminary boiling of the meat: This is a very important step that not only cleans the meat, but also makes the boiled pork taste much better. After buying from the market, rinse it thoroughly, add enough water to the pot with 1 spoonful of vinegar, 1 spoonful of salt, and add the meat to boil. Let it boil for about 2-3 minutes, then pour out the water, rinse the meat again with cold water.
Continue to add enough water to the pot along with 2 peeled dried onions, 1/2 spoonful of salt, 1/2 spoonful of seasoning powder, and when the water boils, put the meat in. If the meat is too large, you can cut it in half to speed up the cooking process.
After the water has boiled for about 10 minutes, use a fork to poke the meat. If the meat still has pink water dripping, continue to cook for another 5 minutes. Then, poke the fork again and if the water is no longer pink, the meat is cooked.
After boiling the meat, if you don’t know how to store and cool it, the boiled pork will also lose its deliciousness.
Note: When the meat is cooked, you should immediately put it in a large bowl filled with cold water (add ice from the beginning). This way, the meat will not dry out and will have a deep red color.
3. Boiling pig’s offal
To keep the offal white and crispy, wait until the water is fully boiling before adding them. When cooked, immediately soak them in a container of diluted vinegar water (boiled and cooled) or water with a squeeze of lemon juice. This will make the offal white and crispy.
4. Boiling chicken
Put the chicken in a pot with cold water, add a piece of ginger and crushed garlic for fragrance. Bring to a boil, then simmer and occasionally add a little cold water to the pot.
When the chicken is cooked, turn off the heat and transfer it to a pot of boiling water to cool (you can also add some ice cubes). This will make the chicken skin plump and juicy, looking very appetizing.
5. Boiling pork trotters
Tie the pork trotters tightly with string before placing them in the pot to boil. After the meat is cooked, remove it and soak it in cold water for about 5 minutes to make the meat look whiter and cleaner. You can also remove it and let it cool before putting it in the refrigerator, then slice it thinly when serving.
6. Boiling beef shanks
To make the beef tender and flavorful, when putting the meat in the pot, add lemongrass, sliced ginger, and crushed ginger. Add a little fish sauce, five-spice powder, and about 1-2 tablespoons of white wine, cook until the liquid evaporates, then add cold water and simmer until the liquid almost evaporates. Remove the meat.
7. Boiling eggs
Boiling eggs is not as simple as just putting them in boiling water, waiting for 5-10 minutes, then scooping them out. To make beautiful and delicious boiled eggs, you need to follow a few steps.
After the eggs are fully cooked, use a spoon to transfer them to a bowl of ice water for 5 minutes to prevent them from continuing to cook due to the residual heat. Alternatively, run the eggs under cold running water.
8. Boiling cauliflower/broccoli
Add plenty of water, a little salt, and boil over high heat before adding the cauliflower/broccoli. After removing them from the water, you can put them in bowls of ice water. When immersed in ice water, the cauliflower/broccoli will not become soft and will remain crisp.
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