Water Velvet Meat Is Better Chinese Food Than Takeout
The velvety technique is a secret used by Chinese cooks to keep the meat tender and silky (velvety!). If you don’t want to do this with traditional oil blanching, use water.
In the water velvet method, you still marinate the meat in cornstarch, wine, and egg white. However, instead of briefly cooking the meat in hot oil before frying, you blanch it in boiling water for about 30 seconds.
According to Shao Z. of Serious Eats, meat blanched in water is almost the same as meat blanched in oil. However, water is easier to use and you don’t have to waste oil.
Follow the link below for step-by-step instructions.
Chinese Velvet 101: An Introduction to Water Velvet | Serious food