"Red braising" is a classic Chinese technique of slowly cooking meat in a flavorful stock rich with soy sauce, which makes the braising liquid reddish. Since it's already a slow cooking method, I've adapted it to the crock pot. This is a SMALL recipe, enough for two people. It WILL NOT scale up well - larger quantities will not need as much liquid as this would produce.
Rating: 0 Created: Feb 17, 2014 6:55:10 PM |
from Food.com: Asian Recipes http://ift.tt/N5mBsA
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