Boiled vegetables -- no cooking fumes

Boiled vegetables -- no cooking fumes

Introduction:

"It's reported that lung cancer ranks higher and higher in the list of causes of death in China every year. It's well known that there are natural causes such as atmospheric environment and first-hand second-hand smoke. What's more, there is no gender discrimination in this disease, and both men and women are killed. It reminds me of every chef. When it comes to Chinese style cooking, the most basic principle of Jin Yuliang is "stir fry fast, oil is not bad.". Although with the help of scientific and technological invention, everyone's kitchen will be installed range hood, but in the semi closed kitchen, chefs are often still shrouded in smoke, fighting with a shovel. In order not to sacrifice delicacy, but also to eat healthily and operate healthily, I keep looking for and trying all kinds of cooking methods to reduce lampblack. Here I'm going to introduce boiled vegetables, which are popular dishes on my table every day, and there is no lampblack in the process of cooking. "

Production steps:

Materials required:

Vegetables: moderate

Oil: right amount

Salt: right amount

Garlic: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original