The blanching process is where the skill of temperature control is most evident. After the water boils, add a pinch of salt to preserve the color, and throw in a handful of garlic sprouts. Count to twenty seconds in your head before lifting them out, and rinse three times in cold water for crispness. If you prefer a crunchier texture, skip this step, but remember to rinse the garlic sprouts with cold boiled water again.
Specification: 550g
