1 Views· 22 September 2022
【我是马小坏】饭店空心菜为啥脆爽不发黑,原来窍门都在这里,很多大厨都这么做
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今日小贴士:
配料:通心菜1把(约500克),腐乳两块,盐5克,
食用油10克,猪油20克,料酒10克
注意事项:
通心菜比较容易熟,水开了放下来烫到再次滚开就
可以出锅,水里加入料酒可以保持通心菜的脆绿。
没有猪油也可以换成食用油,相对没那么香。
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Film & Animation
Music & Arts
Pets & Animals
Sports & Outdoors
Travel & Events
Gaming
People & Vlogs
Comedy
Entertainment
News & Politics
How-to & Style
Design & Creativity
Homes & Real Estate
Autos & Vehicles
Education
Science & Technology
Fashion & Beauty
Cooking & Foodie
TV & Drama
Products & Reviews
Health & Wellbeing
Brand & Premieres
Documentary
Local Business & Services
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