This book contains a total of 571 kinds of sauces, introducing sauces suitable for various types of cuisines such as barbecue, stir-fry, steamed, fried, rice, baking, soup, noodles, pot cooking, and salad. Sauce preparation method.
本书共收录571种酱料,介绍了适用于烧烤类、炒菜类、蒸菜类、油炸类、饭类、烘焙类、汤类、面类、煮锅类、沙拉类等各类美食的酱料调配方法。
本书共收录571种酱料,介绍了适用于烧烤类、炒菜类、蒸菜类、油炸类、饭类、烘焙类、汤类、面类、煮锅类、沙拉类等各类美食的酱料调配方法。