This style focused on steaming food with very fresh ingredients, and using lemon, butter, and vinegar as bases for flavor.
这种烹饪风格主要是蒸,采用最新鲜的食材,使用柠檬、黄油和醋作为最基本的调味。
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Methods:HPLC was used to determine the contents of shionone in different slices of prepared RA, including dried RA, steaming RA, stir-frying RA, stir-frying RA with honey, vinegar or wine.