_ginkgo Nuts To Blanch Recipes

Steps:

• Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Shell the almonds. Soak 5 minutes in hot water. Rinse in cold water. Drain. Slip off skins.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Heat 2 tablespoons peanut oil in a skillet. Saute blanched peanuts in hot oil until golden. (Keep them moving or they'll burn.) Chop or sliver.Or: Bring several cups of peanut oil to a boil. Place the blanched peanuts in a sieve. Dip sieve in oil until nuts turn golden. Remove and drain. Or: Place the blanched peanuts in a dry pan with several tablespoons of salt. Stir constantly over very low heat until peanuts turn golden. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.

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.

Steps:

• Shell with a nutcracker. Pour boiling water over nutmeats. Let stand 5 to 10 minutes. Drain. Remove and discard pinkish inner skin.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.