First, velveting is a technique in Chinese cuisine that preserves the moisture and tenderness of the meat while cooking, therefore resulting in "velvety" meat. The technique is applied to raw meat, by creating a protective coat before browning it. To be more specific, the meat is coated in a mixture of oil, egg white, cornstarch, and sometimes rice wine, and then blanching and drying follow. This way, the moisture is retained and the protective coat adds crispiness and texture. Sometimes, the velveting is kept simpler, by tossing the raw meat in some cornstarch before browning it.