IT'S HOT. IT'S NOT FUN TO COOK. IT'S NOT LIKE IT'S IN THE KITCHEN. WE'VE GOT FRIENDS, WE'VE GOT STEAM, WE'VE GOT SMOKE. IT'S TIME TO CHANGE EATING HABITS. VEGETABLES ARE THE MOST SUITABLE FOR A HEALTHY DIET IN THE SUMMER, WHICH ALLOWS FOOD TO REMAIN NUTRITIOUS AND PRESERVE THE ORIGINAL TASTE OF FOOD. THAT'S A GOOD CHOICE, BUT, AT 38 DEGREES, I'D BE SO HOT IF I WERE TO FIRE AND COOK, IT SEEMED LIKE I NEEDED A LITTLE HELP AT HOME. THE SEARCH WAS REPEATED AND COMPARED ON THE INTERNET, WITH THE FINAL ADDITION OF AN ELECTRIC STEAM PAN, WITH NO FIRE, NO SMOKE AND NO SUPERVISION. AND BEYOND THAT, I THINK IT'S EASY TO OPERATE, AND STEAM TAKES 10 SECONDS, 30 TIMES FASTER THAN THE NORMAL STEAM PAN, AND LESS TIME. MOST IMPORTANTLY, WHEN NOT NEEDED, IT CAN BE FOLDED UP, IT CAN BE VERY SLOW AND IT CAN BE A BIG RESPONSE TO MY NEEDS. FOR THE FIRST TIME IN USE, I'LL PRACTICE WITH A FRAGRANCE FULL OF PEPPER AND MUSHROOM CHICKEN. CHICKENS ARE CHOSEN FOR THREE YELLOW CHICKENS, AND IT'S MORE DELICIOUS TO MAKE PEPPERS FROM THE TUNNEL, WITH FRESH GRASS MUSHROOMS. IT'S EASIER TO USE THAN IT LOOKS: TO EXPAND THE STEAM PAN -- TO INJECT A PROPER AMOUNT OF WATER INTO THE TANK -- TO SET UP THE STEAM CLOSET, AND THEN PUT THE FOOD THAT'S TO BE STEAMED, TO COVER THE LIDS, TO SET THE TIME THAT IT TAKES TO STEAM, AND THEN YOU CAN MOVE FREELY. THAT'S IT。
there are many friends of the south who are very complex about sichuan food. even though you love the cuisine, it's not easy for the southerners to hold it. even so, today's presentation of the cuisine, the saloon chickens have spread across the river and the north, in love with people everywhere. one of the great things about saliva chicken is that it retains the spicy taste of the appetizer and that the spicyness of the dish is entirely under its control, not to the extent that it is unacceptable. homemaking is also very simple, and it doesn't have to be fried or stewed, so it can be done in a few simple steps! the name "slotch chicken" sounds a little like a flower chicken, but the name is said to have a ceremonial origin. the great writer, guo moo, wrote in his own song, "the white pheasant chickens that he ate in sichuan in his hometown, the white pieces of meat, the red hot peppers, now he wants to slobber the water. then people took the word saliva as a dish, and finally made the famous saliva chicken
Apart from chicken legs and wings, meat in other locations is easy to dry, and even chickens with soup are considered wood. This time, a chicken is bought for cooking, although not as spicy as yellow chickens, and dried chickens smell differently. This whole chicken is on fire for a few minutes, and there's very little sauce to use, and White can make it delicious. Quick, quick, quick... Quick, Quick, Quick, Quick. It's important: it must be chicken, young chicken, and meat chicken is more appropriate
