Im terrible at plating, its going in my stomach anyways right?
I ran out of chashu(who knew its so easy to make in a slow cooker!)
Got some eye of round beef but its not tender. I was trying to get the cut used for pho. Guess I have to ask my MIL. All my corn and onions are at the bottom. 🙁 next time ill top it off instead. The eggs i made yesterday, can definitely use more time in the sauce.
by xzkandykane
3 Comments
That looks like you need to make me a bowl
How do you make chashu in a slow cooker?
Eye of the round can work if you cut it paper thin and practically dont cook it and just put it in the hot broth raw and let the heat of the soup cook it (you can blanch it for like 5 seconds first to kill off any bacteria). Also marinating it in an alkaline solution can help keep it tender
Edit: An even better way would be to do the pass through oil technique again for like less than 5 seconds just to sanitize the meat before putting it in the hot soup