You know when you’re at a Chinese restaurant and the meat you’re eating literally falls apart in your mouth. There’s barely any chew but the texture is deliciously satisfying. Then at home you try to recreate some of the Chinese dishes and your meat ends up being tough. What are they doing that you’re not?
How is the meat at Chinese restaurants so tender?
How is the meat at Chinese restaurants so…
How is the meat at Chinese restaurants so tender?
You know when you’re at a Chinese restaurant and the meat you’re eating literally falls apart in your mouth. There’s barely any chew but the texture is deliciously satisfying. Then at home you try to recreate some of the Chinese dishes and your meat ends up being tough. What are they doing that you’re not?