Blanching: See how brief cooking in water fits into the complete method. Examples include Blanched choy sum, Stir-fried rice noodles, Sweet and sour spare ribs. Open a full recipe for ingredients and the complete method.
Bring enough drinking water to cover the greens to a boil with the blanching salt and oil. Hold the greens with tongs and immerse the thicker stems first. Start a 1 min check-in when the thick stems enter the boiling water.
The stems brighten while the leaves remain above the water.
Lower the entire greens into the water. At the check point, test the stems for the desired tenderness, then lift out, drain and plate. Start a 1 min check-in when the whole greens enter the boiling water.
The stems are tender enough to bite and the leaves are wilted but intact.
Add washed sprouts to boiling water; once it returns to a boil, set a 1 min reminder. Once hot through, lift out and drain; they will be cooked again in the wok.
The sprouts are hot through and well drained.
Cover the ribs and ginger with cold water and bring to a boil. Skim, reduce to a simmer and set a 2 min check. Lift out with a slotted spoon, discard ginger and foam, drain thoroughly and blot dry; blanching does not mean the meat is fully cooked.
The ribs are free of foam and surface water but still need further cooking.
Trim and wash the spinach. Boil enough water to immerse it, add the spinach, then drain when the leaves wilt; adjust process water to the pot and greens. Beat the eggs in a separate bowl.
Spinach is wilted and drained; eggs are evenly beaten.
Boil fresh water and add the cauliflower. Start a 1 min check when boiling resumes. Once just tender, lift out, cool under clean cold water and drain thoroughly before it meets hot oil.
Cauliflower is slightly tender and thoroughly drained.
Add broccoli to boiling water and start a 3 min check when boiling resumes. When the stems are easily pierced but hold their shape, drain and place at the edge of the serving plate.
Broccoli stems are tender and florets retain shape.
Use fresh water with the mushroom-blanching salt and bring it to a boil. Add all three mushrooms and start a 1 min check when boiling resumes. Once hot through, lift out and drain thoroughly; they will cook further in the sauce.
Mushrooms are hot through and thoroughly drained.
Bring blanching water, salt and oil to a boil. Immerse each leaf fully in batches and start a 10 sec check as it enters; remove with tongs as soon as it softens, then drain and plate.
Leaves are just softened and intact, with no excess water on the plate.
Bring fresh water to a boil, add the batons and set a 1 min check once boiling resumes. Lift out with a clean strainer when celtuce is bright green and any radish edges slightly translucent; drain thoroughly.
Celtuce is bright green and the batons retain their shape without pooled water.
Bring water to a boil, add cauliflower and set a 2 min check once boiling resumes. Drain thoroughly when the stems begin to soften but hold their shape.
The cauliflower is paler with slightly softened stems and is drained.
Bring water to a boil, add corn and optional carrot and set a 1 min check once boiling resumes. Drain when carrot is slightly tender. Without carrot, simply heat the already-cooked corn through.
Corn is hot, any carrot is slightly tender and everything is drained.
Place whole brisket in cold water with about one quarter of the ginger and the scallion knots. Bring to a boil, set a 10 min check and skim foam. Lift out with tongs and discard the water; blanching is not a final doneness test.
The beef surface has changed color and foam is removed as the piece is lifted out.
Place wings in cold water with half the ginger and the blanching wine. After boiling, set a 3 min check and skim foam. Lift out, drain thoroughly and blot off droplets; discard the blanching water.
Wing surfaces have changed color and are thoroughly drained.
Place pork in cold water with scallion whites, one portion of ginger and one of wine. Bring to a boil, set a 15 min check, skim foam and lift out to drain thoroughly. Discard the blanching water.
Pork surfaces have changed color, foam is removed and the chunks are drained.
Cut beef into roughly 8 cm pieces, no more than 10 cm, and place with marinade in a pot covered by cold water. Boil, skim and start a 3 min check, then lift out. Discard blanching liquid and used marinade; the beef still needs braising.
Foam is removed; beef still requires further cooking.
Debone legs or obtain them deboned, cut into small pieces on a separate board and do not rinse raw poultry. Add to boiling water and start a 1 min check when boiling resumes. Lift out and drain; blanching is not full cooking, so continue immediately without holding.
Chicken is drained and still needs further cooking.
Wash and chop scallion, coriander and lettuce. Blanch lettuce in a separate pot of boiling water until softened, then drain. Mix soy, oyster sauce, salt and pepper in a clean bowl.
Lettuce is softened and drained; seasoning is mixed.
Cover ribs with cold water, add large scallion, one ginger portion and wine, boil and skim. Lift out and drain thoroughly, discarding blanching water and used aromatics; changed color does not mean cooked through.
Ribs are drained and still need braising through.
Put ribs in cold water with half the ginger, the scallion knot and wine. Boil, skim and start a 3 min check, then lift out and drain, discarding blanching water and scallion knot.
Ribs are drained and skimmed but still need cooking.
Bring the ribs to a boil from cold water, skim and lift out to drain. Blanching does not establish center doneness; double-boiling follows.
Surface foam is removed and the ribs are drained.
Bring ribs and optional ginger to a boil from cold water, skim and drain. Discard the blanching water; the meat still needs simmering.
The ribs are drained with visible foam removed.
Start chicken, ginger and wine in cold water. Once boiling, skim and set a 3 min check, then lift out and drain. Keep the ginger with the chicken and discard the blanching water.
Surface foam is removed, but the chicken still needs further cooking.
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