| 摘要 |
A cooking method using a small amount of lotus root powder or lotus leaf powder is provided to reduce the generation of smoke and smell by more than 80% during roasting, to give the efficacy of lotus root or lotus leaf and to improve cooking convenience. Lotus root powder or lotus leaf powder is mixed with 1L water per 10g, heated for 1 to 3hr and cooled. The mixed lotus root powder or lotus leaf powder is then applied to the surface of meat and fish and aged at 3 to 5deg.C for 2 to 3 days.
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