Cantonese be made ahead and re-heated the next day? Thanks, nt

  • Posted by: ntt2
  • March 1, 2013
  • 1 Comment

1 Comment

Lindsay-Jean H. March 4, 2013
Hopefully TasteFood will weigh in, but I think your best bet for prepping ahead of time would be to cook and mash the carrots, and mix in everything except for the breadcrumbs. Then the day you're cooking them mix in the breadcrumbs, roll in the reserved breadcrumbs and pan fry.
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