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In diesen Tagen ist Japans millionenschwerer YouTuber, italienischer Koch "Fabio<\/a>\u201eIch bin nach Taiwan gekommen, um f\u00fcr seine Kurse zu werben, und zuf\u00e4llig war er auf einem Kanal, den ich sehr oft anschaue.Sashimi zu Hause zubereiten<\/a> Und Okubo Mariko<\/a> Zeigt sich auf beiden Seiten.<\/p>\n\n\n\n <\/p>\n\n\n\n Es stellt sich heraus, dass in der italienischen K\u00fcche der Grundsatz gilt, keine Zutaten zu verschwenden, was mit dem Kochstil \u00fcbereinstimmt, den ich immer verfolgt habe. 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Mir ist gerade aufgefallen, dass in der italienischen K\u00fcche der Grundsatz gilt, keine Zutaten zu verschwenden, was mit dem Kochstil \u00fcbereinstimmt, den ich immer verfolgt habe. Zutaten sind wichtige Gaben Gottes und wir sollten nicht einmal ein bisschen davon verschwenden, sondern sie bestm\u00f6glich nutzen.
Es scheint, dass ich in Zukunft wirklich italienische K\u00fcche studieren sollte. Denn wer genie\u00dft nicht eine k\u00f6stliche Mahlzeit, bei der keine Lebensmittel verschwendet werden? Der Schl\u00fcssel liegt darin, dass die Kochmethode nicht zu schwierig ist und das Aufr\u00e4umen danach viel schneller geht.<\/p>","protected":false},"excerpt":{"rendered":"