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... uite delicate, and it’s difficult to translate accurately.
Take frying mulberry leaves as an example: the oil temperature shouldn’t be too high, but it can’t be too low either; the time shouldn’t be too long, but it can’t be too short; the coating needs to be thin, but it can’t be non-existent...
Can a standardized process solve this?
For instance, maintaining a constant oil temperature and calculating an exact time... Doing so might ensure that most of the mulberry leave ...
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