Blanching

Blanching, or water blanching, usually by plunging vegetables into boiling water and to partially cook. Blanching is usually made before stir-frying in Chinese cookings. But you may wonder why should I blanch vegetables? Ok, let me show you the reason for doing this:

1. Green vegetables turn a wonderful jade green when blanched, blanching helps seal in the color, flavor and nutrients of the vegetables.

2. Crisper or denser vegetables tend to need more cooking time, so blanching helps to reduce the time they need to be stir-fried.

3. Blanching can help removing the excess water contains in the vegetables, as you know, high water content vegetables will release much water during cooking, which will ruin the whole dish as well.

4. Blanching helps to loosen the skin of tomatoes, and other soft food, making it easier to remove.

1. Bring a large pot of water to a boil, add a pinch of soda, if necessary, which can help to bring out the bright color of green vegetables further. Usually 1/4 teaspoon of baking soda for every 3 - 4 cups of water.

2. Place the vegetables in the boiling water, blanching until they are tender but still crisp.

Drain in a colander and then plunge into cold water immediately, or just drain under cold running water, drain thoroughly afterwards.

3. If you blanch denser or cripser vegetables, such as carrot, and broccoli, you can skip ove r Step 3.

4. The time you blanch depends on the vegetables, denser vegetables, such as carrots and broccoli, require longer blanching times.