MTL - Kitchen Xiuzhen-~ Some explanations said!

There is no salt in this world, and electrolyte disorders will affect the body.

Answer: The absence of salt in the gourmet world does not mean that there can be no salty things. Many things have their own salty taste, which I also wrote later. They know the salty taste ... And also in India, Indian cuisine rarely uses salt and sugar. They use spices to make dishes. Some areas in Thailand Too.

Although we find it unpalatable, there are still Indian and Thai cuisines.

The protagonist fries maliciously flooded.

A: The French fries have been made by the author in person. They are not cut and fried in oil. A simple French fries is delicious and requires countless steps.

Some people say that the protagonist did not soak the starch on the potatoes before processing. In fact, I wrote very clearly. The water [boiled] for 40 minutes. Note that this is blanched, mainly hot, not boiled, so 40 minutes is a reasonable time. .

There is also a spray that says to cool, is n’t McDonald ’s eating too much? I can only tell you, do n’t spray it if you do n’t understand, it only shows ignorance.

Freshly cooked French fries need to be roasted. The purpose is to treat the surface starch and then fry it directly? Are the fries still called fries? Directly soft!

This cooling step is for the crispiness of french fries. Generally, it needs dry ice cooling, but McDonald's and KFC actually cool naturally.

Don't underestimate any snack, he contains the principle of food.

The author knows nothing about cooking and writes there!

Answer: This is a lot of remarks.

I ca n’t argue, I ca n’t cook in front of you in reality, but the author is a pastry chef and chef, and I usually have a lot of professional books at home.

Pick up a list of books!

"The Best of Japan", "French Le Cordon Bleu Western Cooking Guide", "The Science of Cooking", "Independence Day · Sunday Food", "Independence Day · Sunrise Food", "The Science of Tasting", " The Key to Culinary Arts [Traditional Chinese Version] "Upper, Middle, and Lower Three Books", "Food Ingredients (Edited by Michelin's Unique Cooking Ingredients Master Luke Weir)", "Science · Cooking", "Food and Cooking" 4 Books, "Rules of Cooking" "," Home cooking of the **** of cooking "," Food infographic "," Encyclopedia of food and nutrition "," Searching for fresh food "," Up and down five thousand years of Chinese cuisine "...

Too many books, I will not list them one by one!

I can say that every dish I write is more professional than the whole starting point. It's not me who blows. This is my self-confidence.

You can say I am watering, but don't insult my conduct.

I write unprofessional and get sprayed; I write so professionally and you spray. I do n’t write for you, but I want to explain the history of Chinese cuisine. For some reason, it has been faulted for 50 years!

But 50 years ago, before the Qing Dynasty, Huaxia's dishes were one of the great arts in the world, and this was recognized by the whole world.

There is one last sentence, why is it difficult for many new authors to start? Is it bad to write? No, it's because there are too many sprays, which affects their mentality.

You can spray everything, spray the sky, the guy I stick to will not say anything, my career is brainless!

People in the 30s and 30s of the author can't stand it. How can a young man of 17, 18 years old tolerate such stigma?

It ’s all people. Is it easy for others to write a novel?

There are so many vomits, I just want to say that the author Bing is serious about writing this novel, more serious than most people, and every time I cook, I have to check countless data!

Okay, so much, just see some remarks, don't vomit!

The reader of "Zhang Xing Xing Eyes i", the fries you have eaten are sweet and do not add salt!

Ignorance is not terrible. What is terrible is that I know it!