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肉焯水后过不过凉水
更新时间: 2021-01-10 22:54:51  

1、如果只是普通的炖炒,肉焯水后不需要过凉水,如果打算卤制的话,焯水之后建议过凉水,因为更容易入味。

2、生活中有着很多种食材,焯水方式是不同的,大致可以分为冷水入锅和热水入锅两种。

3、一般来说,对于牛百页、牛肚等腥味较重的肉类,最好是冷水入锅;如果是芹菜、菠菜、莴苣、土豆等蔬菜类,最好是热水下锅。

关键词: 不过 凉水

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