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The final step is to place scallions on top of the steamed fish. Then, in a small pot, heat up some oil and pour it across the body of the fish to help the flavor release. Next, drizzle (浇) a couple spoons of seasoned soy sauce for seafood around the plate and serve. When ...
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It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove....
The top blade roast is split into two cuts when butchering, severing them where a line of tough connective tissue runs. One half becomes the flat iron steak, the other a top blade steak. These names and definitions are sometimes conflated, however. What is flat iron steak good for? Flat...
While the recipe calls for chuck roast, you can substitute flank steak or London broil. Readers have also used skirt steak with this recipe, though it’s a little chewier cut of meat. (Here’s the difference between skirt steak and flank steak.)...
Heat the oil over high for about a minute until near-smoking. Add the steak strips in a single layer and the chilies and stirfty just until the meat is browned. You may need to do this in two batches. Once all the meat is cooked, add the oyster sauce, broth, and garlic and stir...
I cook my steaks simply. Rarely do I use marinades or rubs, and when I do, it’s only for a flank or skirt steak. I also prefer to use locally raised beef and, when possible, go for grass fed. Granted, in NYC “locally” may be farther away than in other locations. ...
I am not allowed to turn on the stove (炉子). That is too dangerous for me. The soup must cook on a low heat for one hour.Mum and I shredded (切成条状) the cooked chicken meat away from the bone (骨头). What a messy job! I threw the bones and skin (皮) in the bin then ...
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