Milk Chafing Dish

The introduction of milk chafing dish can be full of taste and no fire. It can also moisten the stomach and moisten the skin.

First, the chicken is placed in the casserole. The chicken nuggets roll around with the milk in the casserole. Frankincense spreads around the steam.

Fish out a well cooked chicken nugget and clip in an inlet. Thick frankincense fills the mouth. The chicken is smooth and tender. It is full of lubrication and refreshing. No sauce is needed. No wonder the sauce saucers are not seen everywhere.

The Chinese cabbage boiled with milk is even more amazing. It is not only delicate, tender, sweet and fresh, and has a unique flavor, but also feels very refreshing after eating.

Whether it is meat or vegetables, or mushrooms and flour noodles, after boiling in milk, eating in addition to a strong smell of frankincense, all retain the original flavor of meat -- meat is more prominent; green vegetables are more green and crisp; the original slippery mushrooms, after milk "bathing", is more tender, tongue and teeth slightly unattentive, will immediately slide across the throat, fall into the stomach; after the milk "baptism" fresh oysters, it is round and full, refreshing and elastic.

An hour later, the chicken, pork, beef and fresh oysters in the casserole milk were still smooth and not old at all.