The main essence of pot-stewed vegetables is pot-stewed soup base. As long as the marinated soup base is ready, you can basically make a delicious marinated dish. Whether it's oil, spicy or spiced, it's all based on the original flavor. Usually there is something wrong with the quality of pot-stewed vegetables and the quality of pot-stewed soup base.

And a good pot-stewed chef will definitely teach you to deal with the colors of all kinds of pot-stewed vegetables, which is related to the color of boiled sugar. Therefore, traditional braised dishes are generally natural materials without additives.

Personally, I think the place where teaching is comprehensive, technical and without additives is easy to get started and easy to get started.