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Chapter 117 Chef rookie title
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Chapter 119 Famous teachers lead to high apprentices
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... od are drawn to this fresh and unique cooking technique.
Fu Yu steamed eight crabs in two pots.
The most important thing about steamed crabs is the heat.
The length of time can directly determine the taste of the crab.
The time is short, the bacteria will not be sterilized, and the crab paste will not solidify.
After a long time, the crab meat is dry and the umami taste is lost.
So when Fu Yu learned steaming crabs from Zhao Meng, Zhao Meng ...
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