低温烹调,食物不变质……

低温蒸煮(80ºC),20分钟,使用沙朗 (Saladmaster) 电锅。若是用火,请先用中火,蒸汽产生后转至慢火。要加盖。第一次可能要开盖看蔬菜的颜色,并设定计时器。要吃这样“新鲜”的蔬菜,只是需要天然酱料再加上健康油脂。朋友们可受得了?

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