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These days, Japan's million-dollar YouTuber, Italian chef "Fabio<\/a>"I came to Taiwan to promote his courses, and it happened to be on a channel that I watch very often.Making sashimi at home<\/a> and Okubo Mariko<\/a> Shows on both sides.<\/p>\n\n\n\n <\/p>\n\n\n\n It turns out that Italian cuisine adheres to the principle of not wasting ingredients, which coincides with the cooking style I have always pursued; ingredients are important assets bestowed by God, and we should not waste even a little bit, but make full use of them to the 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I just realized that Italian cuisine adheres to the principle of not wasting ingredients, which coincides with the cooking style I have always pursued. Ingredients are important assets given by God, and we should not waste even a little bit, but make full use of them to the utmost.
It seems that I should really study Italian cuisine in the future. After all, who doesn\u2019t like a delicious meal that doesn\u2019t waste food? The key is that the cooking method is not too difficult, and the cleanup afterwards is much quicker.<\/p>","protected":false},"excerpt":{"rendered":"