如何做卤菜（How do those）.docVIP

如何做卤菜（How do those） How do Lucai Iask * advanced search range selection classification: Home page home page | asking questions | knowledge classification list | user list | panel | more knowledge classification and family life: to recommend cooking delicacy to attention My review report Zxf8399 [] how do Lucai 0 novice Answer: 3 browse: 2418 question time: 2006-04-05 19:17 A total of 0 comments... The best answer the answer she said, does not lets review report, pulling the wrong in my family. Hlnaxyh [] sister Sichuan Lucai from the date, will be recognized by the masses, because other cooking have Lucai reach Advantage, but after thousands of years, enduring. Those not single cooking, but cooking (heating) and seasoning in two One, because in the heat on the Lucai requirements than other fire grab food good grasp, so there are a lot of friends sub enthusiasm Sought after, especially some housewives who do not cook. His features are very obvious. First, convenient, can Kejian Feng Because Sichuan is rich in production, the raw materials used in the brine system are very extensive, which provides chefs with a greater choice of opportunities and aspects . Second, texture palatability, rich sense of taste Stewed raw materials, raw materials according to the texture and taste of food requirements Lucai rake, rake is soft, soft, the crisp It is crisp... Five spices... Lucai Sichuan is the most used one kind of flavor type, he gives you the taste of the most abundant, the most palatable, five Any flavor in the aroma may vary depending on your preference. Third, pleasant aroma, moist and not greasy By adding a certain amount of food has its own flavor and aroma of spices, so stewed dishes in addition to it It has a mellow five fragrance and a special aroma. These can be refreshing aroma, refreshing taste, so the meat can be. In order to achieve a good sense of taste, it can have good sense of smell, is the best food eaten. Fourth, easy to carry, easy to keep When maki