Friday, May 15, 2009
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!
Labels:
Chingensai food Japanese
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