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为什么不管你炒什么菜永远都是酱油味?原来是这步没做对 原作者: @趣味科普局

22,904 views • 3 months ago •via X (Twitter)

4 Comments

瞎玩菌's profile picture
瞎玩菌3 months ago

重点猛火,多油,家用灶温度不够尽量少翻炒,下盐逼出食材水分,加糖提鲜中和咸味,出锅前可沿锅边加水(加热水可防止锅温度骤降)快速产生水蒸气高温入味

老马's profile picture
老马3 months ago

关键的东西一点都没说

瞎玩菌's profile picture
瞎玩菌3 months ago

您给说说看

Sam Liu's profile picture
Sam Liu3 months ago

关键是米拉德反应

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