A chicken slice of pepper herbs

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。