Use fillet of beef, lean leg of lamb, loin of pork, or chicken breasts. Steaming gives these familiar cuts a taste that is something new to Western palates. Slice the meat thinly across the grain. For piquant flavour,
moisten the slices in soy sauce to which a little cornstarch has been added (this will help seal in the juices).
In keeping with the Chinese "rule of symmetry," (that is, if practical, the accessory vegetable should match the principal in size of pieces), fresh mushrooms are
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