高明的厨师烹饪佳肴总是看重火候和调料,火候该强则强,该弱则弱,该清蒸的就决不去炸,该上大料时就决不上咸盐,有谁见过将酸甜苦辣咸各种滋味一股脑儿上到一道菜里的?丹青妙手也总是将色彩搭配得浓淡相宜,协调有致,虽然乍看起来似很“单凋”;若将调色板上的红橙黄绿 The wise chef cooking food always valued the heat and seasoning, the heat is strong, the weak is weak, the steamed will not be fried, when the last meal will never salt, who have seen the ups and downs Salty taste all kinds of brain child to a dish in the? Danqing Miaoshou always color matching shades affordable, coordinated, although at first glance seems very “single wither ”; if the palette of red and yellow green