Label
All
0
Clear all filters

Marinating and Coating

Appears in

By Irene Kuo

Published 1977

  • About
After being cut, the ingredient is marinated in a mixture of salt and sherry or in a soy sauce mixture, which seasons as well as tenderizes. Then it is dredged in a dry coating or enclosed in a batter consisting of cornstarch, flour, nuts, and various egg mixtures.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title