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Techniques · FTLB139
Boiling and Poaching
Cooking in water or stock by boiling, quick poaching, blanching and Cantonese scalding, as in Guangfu scalded prawns.
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Mural guide
A slotted ladle lifts white-poached prawns out of a pot of boiling water, a plate of them waits on the table with ginger and soy dip, and a bowl beside it holds just-blanched green vegetables.
Cooking ingredients in water or stock until done, covering boiling, poaching, scalding and blanching.