没有最好只有更好“飘香粉”开创餐饮新思路“飘香粉”是小吃奇才赵红飞又一个新发明,今年5月份他经过几百次试验成功研制出飘香粉这一神奇配料,可用在各种肉类、豆制品、海鲜、蔬菜上,既可以煎炒、炖煮使用,也可以用于烧烤测烫和卤酱类、炸制类食品。用途之广,口味之香是其他调料不能比拟的。飘香粉的神奇之处在于烹煮食物时,只要在合适的时间撒上飘香粉,各种菜肴就会产生非同一般的口味,菜品本身固有的鲜香特色被进一步强化,莱品在原来色美味足,汤鲜油亮,口感鲜嫩的基础上充分散发香味,真正做到色香味俱佳。味觉是人们对于所品尝食物一个客观评价的前提。往往我们烹煮的食物很容易做到味道鲜美,颜色丰富,但是味道却没有前面两项来得出彩,香味多是调料的人工雕琢,使原料食材的香味被原汁原味 There is no best but better “Powder powder” to create a new idea of ​​food and drink “Powder powder” is another new invention of the snack wizard Zhao Hongfei. In May this year, he successfully developed a fragrance powder after hundreds of experiments. Magical ingredients can be used in all kinds of meat, soy products, seafood, vegetables, can be fry, stew, can also be used to barbecue hot and brine sauce, fried foods. The use of a wide range of flavors that other spices can not match. The magic of the fragrant powder is that when cooking food, as long as sprinkled with fragrant powder at the right time, a variety of dishes will produce an unusual taste, the inherent flavor of the dish itself is further strengthened, Lapin in the The original color is delicious, the soup is fresh and shiny, and the mouthfeel is full of fragrance. It is truly color and aroma. Taste is a prerequisite for people to have an objective assessment of the food they are tasting. Often, the foods we cook are very easy to taste and rich in color, but the taste does not come from the first two items. The scent is mostly artificially sculpted, making the flavor of raw ingredients authentic.