Masterchef John Zhang shows you tips on cooking the perfect Fall-Off-The-Bone Ribs you ever tasted.
#ribsrecipe #chinesecooking #tea
For this ribs recipe, cooking with tea adds subtle flavor with both savory and sweet taste. And because the flavor that comes through during the cooking process is so subtle, it’s hard to go wrong while cooking with tea.
For audience asking why Chef John uses deep-frying a lot??
Deep-frying makes up a large part of Chinese cuisine. Through contact with sizzling hot oil, raw ingredients are cooked quickly. Their crust turns amber and crunchy, while the interior remains tender. For Chinese chefs, deep-frying is an art that takes years to perfect.
When cooking at home, instead of deep-frying, you can roast the ribs in the oven, then braising with tea to achieve similar result.
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