"The third dish is the three-flavor chicken, using corn kernels, diced mushrooms, and ground chicken."
"Starch is added here, consistent with the meat marinating technique, so it looks sticky."
"Oh, I see!"
Both of them had a sudden realization, and their hearts started to anticipate the actual taste of these buns.
They originally thought marinating was only for stir-frying, but finding it could be used for fillings sparked Chris's creative ideas.
If this filling were used instead of many meat pie fillings, would the texture be completely different?
After marinating, shredded and sliced meat becomes tender and smooth, so what changes will ground meat undergo with the same technique?
The more she thought about it, the more she anticipated, she eagerly looked at Lin Chen: "Chef, can we start boiling water to steam the buns?"
Upon hearing the words "steam buns," all the chefs perked up their ears.
