| Change log entry 50199 | |
|---|---|
| Processed by: | goldyn_chyld (2013-09-06 22:12:28 UTC) |
| Comment: |
<< review queue entry 48667 - submitted by 'richwarm' >> "Red Cook describes the 乾煸 cooking style as "extreme-heat stir-fry", and notes that since the main ingredient is cooked "to the point of dehydration", its flavour is strongly intensified. 乾煸四季豆 is not a dish for those who hate green beans — the flavour of the beans should be apparent even through the chillies and other strong flavourings." |
| Diff: |
+ 乾煸 干煸 [gan1 bian1] /to stir-fry with oil only (no addition of water)/ |