1 10 月 2018

主廚客家農村餐宴應用機能水

Submitted by super

2018年9月30日桃園龍潭客家農村菜主廚何先生遠到嘉義重億了解什麼是大自然機能可食用鮮味應用餐桌上凈化(疏果菜農藥殘毒及鱼肉雞羊蝦抗生素殘毒和塩醬油等調味防腐毒素存留等)如何滿足色香味鮮美餐宴能在食藥料理食材决解不可預知毒素處理(礦水5000cc加50cc大自然機能水調配水)煮.蒸.抄.熬全面採用大自然機能水做全套宙宇能餐食療實際厨藝展現品賞,如何把塩油蒸煮米飯超香Q(咖啡煮飯又抄甜飯.抄塩飯.煮塩油白飯)對新血管病症無新陳代謝差很多難分解蛋白質塩油酸,一般主食白飯高蛋脂厨師塩油醬菜肉汁配飯米食並無法煮米飯粒帶入油塩味等厨技讓(胃腸及新血管和高糖病)的病症吃白飯能很易分解高蛋質代謝觀念,大自然機能水(無絕對論哲學生命科技爆裂分子水做料理能靠人體温及口液酸機能乳動)消化排泄自然無需止食什麼材料理等觀念。
盧董:
請把他存檔案(第一層案列是客家菜)大自然機能(可食用鮮味水)全面應用料理餐宴。

盧董:
我們必須要各類型廚師應用機能水(製作各種精美料理)也包括西點.調酒.中日歐美式廚師也應用大自然機能水製作飲食。

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
Lu Dong:
Please store the file (the first layer is Hakka cuisine) and the natural function (eating umami water) is fully used for the cooking feast.

Lu Dong:
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.