US /ˈtʃui/
・UK /ˈtʃu:i/
Chewy noodles.
Chewy noodles
It's rubbery and chewy. Why would you like it?
It's rubbery and chewy.
a major component in giving the foods you eat that chewy goodness! It's kind of like
a major component in giving the foods you eat that chewy goodness! It's kind of like
juiciness but like it is not chewy fat that you wouldn't want. It is just like that fat
I think what makes it so special is that it has a little bit of fat that adds juiciness but like it is not chewy fat that you wouldn't want.
It's too chewy for most classic Western preparations, a very, very underrated part of the cow that's used in a lot of Asian cooking.
It's too chewy for most classic Western preparations.
It's tough and really chewy.
It's tough and really chewy.
I thought that it comes from, imagine like a chewy gum that is stuck in your hair, so you cannot get rid of it.
Because for a moment I thought that it comes from imagine like a chewy gum that is stuck in your hair, so you cannot get rid of it.
Because of the texture, it can be crunchy or chewy or even slimy.
Because of the texture, it can be crunchy or chewy or even slimy.
Do be careful because it will splatter, so just step back and let that simmer for a couple of minutes while we fry some corn tortillas in a little oil, just until they're crispy around the edges, but you still want them to be a little bit chewy.
Do be careful because it will splatter so just step back and let that simmer for a couple of minutes while we fry some corn tortillas in a little oil just until they're crispy around the edges but you still want them to be a little bit chewy.
The noodles are chewy, and then it's got crushed ice on top, which is very crunchy.
The noodles are chewy.