| Autor: |
MAKALINTAL, BETTINA |
| Předmět: |
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| Zdroj: |
Bon Appétit; Jun/Jul2022, Vol. 67 Issue 5, p34-34, 1p, 1 Color Photograph |
| Abstrakt: |
The Bounce Whipping the 80/20 blend of fish and shrimp into a sticky paste using a stand mixer (or with a patient hand) adds air and loosens the protein fibers. Dish Decoded The Inspiration Steamed fish was a weekly occurrence at Eng's house growing up. The Sides Eng punches up the traditional ginger-scallion sauce with pickled mustard greens and rice vinegar for a bright purée, since, he says, "there's not a lot of acid in Cantonese food.". [Extracted from the article] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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