Red-stewing/Definition: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz (New page: <noinclude>{{Subpages}}</noinclude> A technique of Chinese cuisine in which meat, and sometimes vegetables, are long-simmered in a "master sauce" of soy sauce, wine, ginger and oth...) |
(No difference)
|
Latest revision as of 03:16, 26 July 2010
A technique of Chinese cuisine in which meat, and sometimes vegetables, are long-simmered in a "master sauce" of soy sauce, wine, ginger and other seasonings; it is more of a home technique since it economically tenderizes inexpensive cuts while shrinking them, and tends to be a specialty restaurant dish