Vacuate the fish

Recently, there has been an addiction to steamed vegetables because it is hot, because it doesn't want to move, and because it doesn't want the house to smell of oil and smoke. That's why it's more frequent! What I'm going to do today is clear the flat fish. It's easier to evaporate than the old red-hot fish, either by frying or by cooking, or by simply processing it. There is no need to worry about the destruction of fish by poor craftsmanship, the smell of oil and smoke in hair-covered hairs, nor to worry about the bad taste of fish when it burns. Good things require good ways to express their good taste, release their nutritional value, and steam is now a popular cooking method that maximizes food nutrition and taste. Traditional fried oils, although fragrance, in addition to producing large amounts of oil and smoke, also destroy the proteins in food, so that evaporation can protect the proteins perfectly, and the taste is much smaller than that of frying。