Featuring: Tze
Nozomi from Bring Me Bonsai made another comic about using chopsticks for even more things. :)
Related post: It’s Always Good To Have Chopsticks (Even At The Office)
What Chinese cooking habits lend dishes their authentic flavour?
Chinese Cooking Habits
Perhaps you’re better off when you order a portion of prepared rice, instead of pizza. I’m sure our local Chinese restaurant lady would have a laugh, but she would send some if I ask.
Maybe I’d even get a knowing look telling me “It’s okay dear, we’ve all been there.”. :D That would be so funny.
The broth cubes thing (I actually didn’t know this was an Asian thing and I’m so happy to learn that you do it too! YEAH!) and the chopstick things are TOTALLY true of my family tooooo! And the rice thing too, except I’ve had to suck it up and learn how to cook rice in a pot for G.
Oooooh Tze! I just (JUST) realized that you mentioned me on your postttt! Sorry I didn’t notice! Thank youuuu!
Haha no worries, it looks like we keep mentioning each other through that one post. It’s a ping pong effect!
I’ve also had to compromise and learn how to make (kinda) edible rice in a pot. It’s not great. Using the broth cube thing less now, only when I’m really lazy to think about seasoning food, but my mum still puts it in EVERYTHING. That’s can’t be healthy! O_O
Sugar to keep the colour? I never knew.
Chinese meat is always so tender and I’ve always wondered why. Is this marinade the secret?
Yup! :3 The sake (sherry or white wine work too) tenderises it, the potato starch retains the juices–and makes the sauce thicker once heated. Chinese restaurants tend to tenderise meat in a soda solution too, though…not a fan of that.
谢谢。 Dankjewel.
I will try this at home.