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Velveting Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entree. The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, eggwhite, cornstarch, and sherry〔(Melinda Lee )〕 or rice wine.〔(St. Louis Post-Dispatch, October 19, 1998 )〕 The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.〔(Esquire, December 13, 2007 )〕 ==References== 〔
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Velveting」の詳細全文を読む
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