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Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
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I started thinking about the side hustle idea at the end of 2024, standing in the pasta aisle at Whole Foods. As a busy working mom, I didn’t always have time to make sauce from scratch, but the options in front of me felt either overpriced, overly processed or outdated. Even the packaging leaned on cliche, old-fashioned depictions of Italy. Nothing felt modern or inspiring.
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