Today, the magic of microwave cooking has radiated around the globe, becoming an international phenomenon.
今天,微波烹饪的魔鬼力已经辐射到全球。成为一个国际化的现象。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加,维生素c、氨基态氮含量降低。
Microwave cooking, because it is quick and avoids the use of cooking water in most instances, is a good way to save nutrients.
微波烹调,因为它是快速,避免了大多数情况下使用的水做饭,是一个好方法节省养分。
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