Unverified88% confidenceDecision RuleTime unknown
用于炒菜的复合酱应选高盐高油发酵型（如郫县豆瓣、黄豆酱），高温激香耐煮；用于蘸/拌应选低温风味型（如蒜蓉辣酱、油泼辣子），高温会破坏其鲜辣挥发香气
1
Sources
88%
Confidence
Long-term
Relevance
-
First Seen
Sources
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