What is the process after deep frying vegetables for String Bean Chicken?

After deep frying vegetables for the String Bean Chicken dish, rinsing in blanched water is an essential step in maintaining the desired texture and color of the vegetables. This process involves immersing the fried vegetables in water that has been heated to just below boiling, which helps to halt the cooking process. This method preserves the bright color of the vegetables while ensuring they remain crisp rather than becoming overly soft or soggy.

This is particularly important for green vegetables such as string beans, which benefit from the contrast between the crispy exterior from frying and a vibrant green color achieved through blanching. After the frying process, using the blanched water technique allows the vegetables to retain their visual appeal and nutritional qualities, contributing positively to the final dish's presentation and taste.