the last time i bought a pack of fresh insect grass flowers (a fungus), a small half of them made duck soup, and the rest of them were for fried meat. chinese cuisine does not have a precise number of materials, many of which are appropriate, so that many newcomers have hair and wonder what they are. this time, i deliberately measured the amount of oil that would be used for the cuisine, the normal set of dishes, and the amount of oil that would be needed would be about 50 ml, i.e., the amount that we would need to use for the soup, which would be a little less if we were to lighten up, but if we were to blow up, the amount would have to increase. in later recipes, for the use of auxiliary materials, the liquids (such as oil, raw, wine) are always measured by spoons, and the powders (such as salt, starch, chicken sperm) are measured by small spoons in the dressing box。
