喜欢炒得带一点焦的绿叶菜。绿叶菜先下油和点蒜炒，不停翻炒，不加水会有大油烟，菜也不会马上软，而是有部分表皮轻微烧焦，然后再加少量水至不会冒烟，这时候菜味浓缩，炒软后出锅，蔬菜吃起来有点烧烤味又水水的
QOTO: Question Others to Teach Ourselves An inclusive, Academic Freedom, instance All cultures welcome. Hate speech and harassment strictly forbidden.
