什麼叫出水?

出水即飛水，多用於肉類，此舉可把肉內的血水及肥膩減除。過程是把水煲滾後，放入食材煮一會，撈起再沖水洗淨瀝乾，便可入餚了！

出水即飛水. you have to use hot water because .... when you put your meat into the hot water, the meat will be tight, so it can keep its juice, natrition and taste. on the other hand, if you use cold water, the meat will be relax, all favours will be move to the water. normally we use it for the long-time soup.
hope it can help you.

用於肉類，如：雞翼、豬肚、廋肉、牛肉、羊肉....，此舉可把肉內的血水及肥膩減除。過程是把水煲滾後，放入食材煮一會，撈起再沖水洗淨瀝乾，便可入餚了！

出水在廚房裏又名飛水,先煲熱一鑊水,再將要出水的材料放入
等它夠熱後,注意不是全熟,即可取出待用,就系咁o