While blanched or boiled vegetables include spinach, papaya leaves and chayote. Fresh edamame should be blanched first before being frozen. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. The rice is blanched in hot water, steamed, and rinsed. Celeriac may be roasted, stewed, or blanched, and may be mashed. It may be blanched or marinated, or cooked in risotto. In southern Taiwan, the ingredients are generally boiled or blanched in plain water. For longer storage, it is canned, or blanched or cooked and frozen. The vegetables are blanched, then rubbed through a sieve and kvass is poured over. It generally is cut and cooked (blanched or rendered) before use. For the beans, blanched in water for 5 minutes, a sauce is prepared. Rapini is sometimes (but not always) blanched before being cooked further. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. Native Americans blanched buckeye nuts, extracting the tannic acid for use in making leather. The tempeh can be blanched prior to dehydration to preserve flavor and prolong shelf life.