Unverified80% confidenceDecision RuleTime unknown
香草类香料（罗勒、迷迭香、百里香、牛至）干燥后香气损失大，凉拌与出锅前调味优先用新鲜或冷冻装；炖煮类菜系用干燥装即可，因长时间加热本就会释放风味
1
Sources
80%
Confidence
Long-term
Relevance
-
First Seen
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