On September 30, 2018, Mr. He, the chef of Longtan Hakka Rural Cuisine in Taoyuan, went to Chiayi to learn what is the function of nature and edible savory application on the table to purify (sparse fruit and vegetable pesticide residues and fish chicken and shrimp antibiotics and soy sauce and soy sauce, etc. Seasoning antiseptic toxin retention, etc.) How to satisfy the color and flavor of the delicious meal can be determined in the food and medicine cooking ingredients unpredictable toxin treatment (mine water 5000cc plus 50cc nature function water blending water) boil. Steam. Copy. 熬 comprehensive use of nature functions Water to make a full set of yuyu can eat therapy actual cooking show rewards, how to cook oyster sauce rice super fragrant Q (coffee cooking and copy sweet rice. copy 塩 rice. boiled oyster sauce rice) no new metabolism of neovascular disease is difficult Decomposition of protein oleic acid, general staple rice high egg fat cook oyster sauce pickles gravy with rice food and can not cook rice grains into the oily taste and other kitchen skills (gastrointestinal and new blood vessels and high sugar disease) the disease can easily eat rice Decompose high egg metabolism concept, nature function water (no absolute philosophy life technology bursting molecular water cooking can rely on the body to warm the mouth liquid acid function milk) digestive excretion naturally no need to stop eating what materials and other concepts
Please store the file (the first layer is Hakka cuisine) and the natural function (eating umami water) is fully used for the cooking feast.
We must apply all kinds of chefs to apply functional water (making a variety of exquisite dishes), including West Point. Bartending. Chinese and Japanese European and American chefs also use nature's functional water to make diet.