| 摘要 |
PURPOSE:To provide a method for cooking for readily incorporating a fried vegetable having a developed cuticular layer such as green pepper or onion with a small amount of a seasoning solution having high viscosity. CONSTITUTION:In a method for cooking wherein a fried vegetable having a developed cuticular layer such as green pepper or onion is incorporated with a small amount of a seasoning solution having high viscosity, the seasoning solution is mixed with a very small amount of an edible surfactant and the vegetable is mixed with the seasoning so that the seasoning solution is stuck to the cuticular layer and the fried vegetable can be dressed while almost leaving raw texture. |
