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... when chopped together, it would become sticky.
“At this stage, you can put it in the basin, Remember to make sure the meat stuffing is sticky enough to stay on the knife.”
“Now, let’s deal with the water chestnuts. First, we’ll use the knife to smash it before cutting it. There’s no need to cut it too small. Maintain the texture and stir it into the meat filling. It will have an effect of degreasing the meat.”
As Xu Le spoke, he demonstrated. He then took some scallions a ...
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