Velveting
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée.
The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry[1] or rice wine[2], and then blanching and drying[3]. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.[4] During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more tender meat.
References
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