_lotus Seeds To Blanch Recipes
BLANCHED GREENS
This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.
Provided by Martha Stewart
Categories Spinach Recipes
Number Of Ingredients 1
Steps:
- Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.
_WALNUTS: TO BLANCH
Number Of Ingredients 0
Steps:
- Shell the walnuts with nutcracker. Cover nutmeats with cold water. Bring to a boil and cook 3 minutes. Drain at once. Dry on paper toweling.Or: Cover the nutmeats with boiling water. Let stand 15 minutes. Drain and dry.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
_LOTUS SEEDS: TO BLANCH
Number Of Ingredients 0
Steps:
- Soak the seeds 5 minutes in hot water. Rub off the husks. Insert a toothpick in one end of each seed. Push out and discard the bitter-tasting green heart. Rinse. Boil 10 to 15 minutes. Drain.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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