Asian hot pot cooking








Clay pot cooking





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Clay pot cooking - Wikipedia
Download as PDF Printable version. A Cantonese variation includes mixing a raw egg with the condiments to reduce the amount of "heat" absorbed by the food, thereby reducing the likelihood of a sore throat after the steamboat meal, according to Chinese herbalist theories. The bottom part is a broad, shallow bowl, while the top is tall and conical, or sometimes domed. Originally a Chinese-style hot pot, the number of ingredients to choose from was greatly increased and a Thai-style dipping sauce with chili sauce , chilli, lime , and coriander leaves was added.










Description: The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. An herb sauce is usually added to "buttered yao hon", since the ingredients are not flavored by immersion in a broth. It is usually eaten during celebrations or family gatherings. Help Learn to edit Community portal Recent changes Upload file. The terms shabu-shabu and "hotpot" are also used interchangeably for this style of food preparation.
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Date: 07.08.2019
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