🫧 What is Blanching?

🫧 What is Blanching?

Blanching（汆水, cuō shuǐ） is a foundational Chinese cooking technique used to quickly parboil meat or bones before the actual cooking process.

This step removes blood, impurities, and unwanted odours, creating a cleaner base for soups, stews, and braises.

🔍 Why Blanch?

  • Removes blood and scum that cloud broths
  • Reduces strong or fishy smells
  • Creates a cleaner flavour and better appearance
  • Especially useful for soups, braises, and food for babies

👣 How to Blanch (Step-by-Step)

  1. Prep: Cut meat or bones as needed for your recipe
  2. Cold water start: Place meat and enough cold water in a pot to cover
  3. Bring to boil: Heat gently until a rolling boil — foam will rise
  4. Simmer briefly: Simmer 30 sec to 3 min, depending on the protein
  5. Drain & rinse: Discard water, rinse meat under hot water to clean off residue

💡 Why hot water rinse?
Rinsing with cold water can toughen the meat. Use hot water to keep the texture tender.

🌿 Aromatics (Optional but Helpful)

Adding aromatics helps neutralize odors and adds subtle background flavor. Try this simple combo:

  • 2–3 slices ginger（姜）
  • 2 spring onion whites（葱）, smashed
  • Splash of wine (Shaoxing, dry white wine, or even vodka — just a little goes a long way)

No Shaoxing wine?
In a European kitchen, use any leftover white/red wine or vodka — it’s only for odour removal, so use what you have!

⏱️ Blanching Time by Protein

Protein Time Notes
Pork ribs/bones 2–3 min Essential for clear soups and stocks
Beef chunks 1–2 min Removes stronger aromas
Chicken pieces 1–2 min Optional, but improves clarity
Fish/Seafood 30 sec – 1 min Quick rinse to remove fishy smell

🧠 Blanching Tips

  • Always start with cold water
  • Don’t salt the blanching water
  • Always discard the blanching water
  • Rinse with hot water to maintain meat texture
  • Add ginger + spring onion for better aroma
  • For extra-clear broth: blanch bones twice
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