Master this Secret Technique For Better Chinese Food At Home
Beef with broccoli is one of the most popular Chinese American foods of all time and it's one of my absolute favorites, but When you try to make beef with broccoli at home do you ever find it to be not so great? A little dry? Chewy? But when you order it out, it's very tender and has almost a silky texture?
That’s because there is a secret technique the Chinese restaurants use to quickly tenderize beef, chicken and pork turning them into tender, velvety pieces of glistening meat and we are going to learn it today to make very good beef with broccoli.
Now the technique in question here is called Vevelting, which does two things, tenderizes and helps retain juices. It also gives you an opportunity to flavor the meat. And we can all do that at the same time.
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What is the secret technique known as velveting, and Agario how does it improve the texture and flavor of beef dishes like beef with broccoli when cooking at home?
It also gives you an opportunity to flavor the meat. URL