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Cover image for 下酒熏酱卤小菜

下酒熏酱卤小菜

by 《学做家常菜》编委会
ebook
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六类食材：蔬菜类、水果类、豆制品类、水产类、畜肉类、禽肉类、六类常见食材方便备料四大特点：彩色菜例 步步详解简单易学 方便检索四大技法：炝、拌、酱、卤四种技法一本全通两种实惠：500例精选特色熏酱卤技法详解 500幅彩色菜例图片参考图中国高级烹饪倾情推荐，给你自信满满的大师级下厨体验！ 打造家庭美食，保障家人健康，调节家人口味，丰富家人营养。《下酒熏酱卤小菜》以其详细的讲解让读者轻而易举地对每道菜了如指掌。不仅丰富读者拿手菜的储备，不再每次家中宴客时都感到力不从心。

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • Chinese