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我是一名烹调爱好者,同时也是一位《四川烹饪》的忠实读者,现有一问题想请你们教一下,就是用红辣椒剁成辣酱的做法,我曾自己做了几次都不成功,用小玻璃瓶加盖密封没过四天就变酸了,不知自己错在哪里.请编辑们指点一下.
I am a cooking enthusiast and a loyal reader of “Sichuan Cuisine”. I would like to ask you some questions. I just did a few chops with red pepper. Smeared with a small glass bottle seal no less than four days, I do not know where I was wrong. Please edit pointing.