Why Steaming is Better for Your Food (And How to Do It At Home)
epicurious.com
Why Steaming is Better for Your Food (And How to Do It At Home)
Why Steaming is Better for Your Food (And How to Do It At Home)
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2K views | This isn't just a rice cooker - it's your kitchen shortcut to 16 delicious recipes. Either perfectly fluffy rice, cakes, or healthy steaming dishes, the non-stick ceramic inner pot makes cleanup effortless. Experience the Hitachi Microcomputer Rice Cooker for an innovative appliance that offers more than just perfectly cooked rice. Item Featured: RZ-S18VN #Hitachi #HomeAppliances #HitachiHomeAppliances #RiceCooker | Hitachi Home Appliances | Facebook
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2K views | This isn't just a rice cooker - it's your kitchen shortcut to 16 delicious recipes. Either perfectly fluffy rice, cakes, or healthy steaming dishes, the non-stick ceramic inner pot makes cleanup effortless. Experience the Hitachi Microcomputer Rice Cooker for an innovative appliance that offers more than just perfectly cooked rice. Item Featured: RZ-S18VN #Hitachi #HomeAppliances #HitachiHomeAppliances #RiceCooker | Hitachi Home Appliances | Facebook
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EN. Peas and pork feet ✨ I poured boiling water over the peas and soaked them for about 1 hour. The pork feet were simmered in salted water for about 1 hour, then left to cool. Once cooled, I marinated the pork feet with minced (or dried) garlic, oyster sauce, soy sauce, and a small amount of neutral oil. Everything was mixed well and left to marinate for about 1 hour. After that, I finished the pork feet by steaming them with ginger and scallions for another 1 hour, until the meat became tender
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EN. Peas and pork feet ✨ I poured boiling water over the peas and soaked them for about 1 hour. The pork feet were simmered in salted water for about 1 hour, then left to cool. Once cooled, I marinated the pork feet with minced (or dried) garlic, oyster sauce, soy sauce, and a small amount of neutral oil. Everything was mixed well and left to marinate for about 1 hour. After that, I finished the pork feet by steaming them with ginger and scallions for another 1 hour, until the meat became tender
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