The Secret Recipe of The Big Stir-fry Spoon, The Traditional Dish "steamed Pork Ribs with Black Bean Sauce"
by Large frying spoon
Favorite
Difficulty
Normal
Time
1h
Serving
2
Now, people are advocating low-carbon life. And I think that in the family, immobile fume is also an aspect of low-carbon life, but it can't be done! What to eat without cooking?
Chinese people have developed the eating habits of frying, frying, cooking, and frying for thousands of years, as well as the characteristics of China's major cuisines. The main diet structure of the Chinese is inseparable from the basic techniques handed down by their ancestors, which is a prominent feature of my country's unique Chinese cuisine in the world. To promote low-carbon in this respect, no one can accept it, it is too unrealistic!
As a family unit, we can only promote low-temperature cooking and cook more dishes with the theme of steaming at home. Can you get used to it? The answer is definitely no! Low-carbon is certainly beneficial to people's health, but it can only be done slowly. As a country, it is necessary to urge the relevant scientific research departments to work hard on high technology to continuously transform and popularize the smoke exhaust and filter systems used in ordinary people's homes. As a family, we must promote a scientific diet and a healthy life.
Even so, we must not cancel or change the cooking techniques handed down by our ancestors. If that is the case, it would be the sorrow of Chinese food culture! Chinese food no longer exists, let alone inheritance!
Objectively speaking, it should enable women to be completely liberated from the hard work of cooking at home, create and improve an unhealthy cooking environment for them, and allow them to popularize the use of time-saving and labor-saving modern kitchen equipment, so that they can be more Make your ideal food in a happy mood. Only the beauty of food, people, and environment are the real low-carbon life, isn't it?
Long-winded return long-winded, long journey is still far away, that is the country's plan for people's lives in the future, so why bother! Today, I make a traditional dish "steamed pork ribs in black bean sauce" with a big stir-fry spoon. I think this is also a low-carbon dish handed down from our ancestors, ha ha! "
Chinese people have developed the eating habits of frying, frying, cooking, and frying for thousands of years, as well as the characteristics of China's major cuisines. The main diet structure of the Chinese is inseparable from the basic techniques handed down by their ancestors, which is a prominent feature of my country's unique Chinese cuisine in the world. To promote low-carbon in this respect, no one can accept it, it is too unrealistic!
As a family unit, we can only promote low-temperature cooking and cook more dishes with the theme of steaming at home. Can you get used to it? The answer is definitely no! Low-carbon is certainly beneficial to people's health, but it can only be done slowly. As a country, it is necessary to urge the relevant scientific research departments to work hard on high technology to continuously transform and popularize the smoke exhaust and filter systems used in ordinary people's homes. As a family, we must promote a scientific diet and a healthy life.
Even so, we must not cancel or change the cooking techniques handed down by our ancestors. If that is the case, it would be the sorrow of Chinese food culture! Chinese food no longer exists, let alone inheritance!
Objectively speaking, it should enable women to be completely liberated from the hard work of cooking at home, create and improve an unhealthy cooking environment for them, and allow them to popularize the use of time-saving and labor-saving modern kitchen equipment, so that they can be more Make your ideal food in a happy mood. Only the beauty of food, people, and environment are the real low-carbon life, isn't it?
Long-winded return long-winded, long journey is still far away, that is the country's plan for people's lives in the future, so why bother! Today, I make a traditional dish "steamed pork ribs in black bean sauce" with a big stir-fry spoon. I think this is also a low-carbon dish handed down from our ancestors, ha ha! "
