Friday, May 15, 2009

DSC04249

Fried Chingensai (Pok choy) & poak.
Adding starch to chicken soup which makes it melty.

I like sliced poak back ribs so much.
It adds good broth, also soft and tasty.

However, I added too much salt a bit this time.

I do check the taste but always feel short on the taste so add seasoning.
Then it makes dish strong.

I don't know why but I repeat this mistake.
I don't learn.

It's wonder.

Hope I can learn it as soon as possible because it's obviousely bad for health!

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