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I have heard collard greens work good too


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Amount of blood drawn out depends on how long you soak the meat for. If the beef has been bled properly when slaughtered, there is no need to "draw the blood out". If you really wanted to, you would have better results blanching it for a few minutes starting from cold water. The blood in my opinion, doesnt really affect the flavor too much. In Chinese and ...


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Two reasons I can think the noodle would break apart. Your noodles are overcooked. The noodles are sticking. If you are stir-frying a noodle after cooking, likely I think the first would be the biggest factor. I would typically suggest undercooking the noodle first. Cook it a minute or two shy of al-dente. It should be soft enough to stir-fry, but still "...


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