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锅气怎样炒出来的

更新时间: 2020-11-04 00:00:00     

要做出锅气十足的炒菜,要求厨师有精湛的刀工、掌握颠锅技巧及勾芡精准到位。炒菜上桌时必须做到有汁不见汁、有芡不见芡、有油不见油,入口后要有干香的味道。食材在高温爆炒的瞬间,食材附着在锅体上产生的焦香。

关键词: 怎样 出来

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