Blanching (chao shui)
焯水chao shui
Par-cook in boiling water to clean, tighten, or prep ingredients.
Brief reference for now — not yet in the full step-by-step lesson format.
Before you start
Recipes using this method often take about 2 minutes — treat that as a rough reference; amounts and equipment set the real time.
Signs of success
Color brightens, texture barely yields; still slightly crisp.
Troubleshooting
- under-salting the water
- no ice bath for greens
- blanching too long