what is 味林? Been hearing about this recently, but googled it, was only able to know it is from Japan! not another kind of MSG?
for porkchop, best not to chop after frying, and re-cooked with the eggs and onions, as juice from the porkchop will seep away, becoming too dry!
原帖由 angelclaire 於 2010-10-27 00:37 發表
what is 味林? Been hearing about this recently, but googled it, was only able to know it is from Japan! not another kind of MSG?
for porkchop, best not to chop after frying, and re-cooked with the egg ...
Mirin is actually a Japanese cooking wine which is little bit sour in favor
It gives a hince of sweetness to the egg
I'll try not not chop up the lion steak next time
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發表於 2010-10-17 04:35:19
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發表於 2010-10-17 05:31:58
