7、Its basic cooking techniques include roasting, stirfrying, sautéing, deep-frying, braising, stewing and steaming.
11、Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.
15、The pressure cooker that uses the adjusting pressure valve is suitable for boiling, braising and steaming the rice and other various food.
1、Like braising, slow cookers tenderize meat slowly as it cooks.
5、Applied explored of green oxygen auxiliavies in Technology of braising with basic straw;
10、You can have many kinds of methods to eat fish, fried, stew in clear soup, braising with soy sauce, etc.
16、Poultry and meat can take little time to cook (grilling and searing in a hot, nonstick pan) or a lot of hands-off time (braising and stewing until they are fork-tender and flavorful).
3、This is a characteristic of Huaiyang cuisine, stewing and braising.
9、the seared meat is then covered with hot liquid for braising.
17、Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain.
6、The paper briefly introduced production technology and quality standard of braising soy.
14、So using water for steaming vegetables, braising, poaching, or for making soups, means you're not adding any flavor to the food.
8、Fish can be cooked in various ways such as boiling, steaming, and braising.
2、You might have add water during the braising.
18、Honored as the Top Ten Golden Brand Enterprise of Guangzhou, Oriental Legend Restaurant specially offers superior fish maw selected from famous places of production for your choice to enjoy different taste of fish maw in pan-frying, braising, baking, stewing, or other cooking ways.
4、Cantonese food emphasizes braising, roasting, frying and deep frying.
13、Anhui cuisine : anhui cuisine focuses on cooking temperature , braising , and stewing . hams are used to improve taste and sugar candy for freshness.
12、flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled.
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