Water Blanching


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Water blanching removes water from vegetables, meats, and shellfish. For both vegetables and meats, pour 3 to 4 cups of water into the wok, add ¼ teaspoon baking soda to the water, and bring to a boil.