Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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Commercial version of the old-fashioned crispy chicken, the business is hot, the meat is tender, the skin is crispy, the old-fashioned crispy chicken, the authentic approach, the chef's craftsmanship, the meat is tender, the skin is crisp
Features: beautiful shape, garlic flavor. Creativity: Once found a dish called "pot roast duck" in a restaurant, this dish is the duck brine and then wrapped in crispy paste and fried well, the taste is very good, but the paste of the face...
