Unverified80% confidenceFactTime unknown
粉蒸类扣碗（粉蒸肉/粉蒸排骨）的米粉粗细决定口感：粗粒米粉带颗粒嚼劲、细粉软糯裹汁，川式偏粗、湘式偏细
1
Sources
80%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified苏芡（南芡）米粒圆整、口感糯软，适合煲汤煮粥；北芡（刺芡）颗粒偏小、质地更硬粉，药性偏强，中医食疗更倾向选北芡85% similarUnverified配料表首位为'水磨糯米粉'的汤圆比标注'糯米粉'的口感更细腻黏糯，水磨工艺经过浸泡研磨沉淀，颗粒更细，煮后不易开裂露馅83% similarUnverified水磨糯米粉制成的汤圆比普通糯米粉口感更细腻黏糯、不易开裂，配料表首位标注'水磨糯米粉'优于'糯米粉'82% similarUnverified配料表首位是水磨糯米粉的汤圆口感更细腻，标注'普通糯米粉'或'糯米粉'未注明水磨的煮后易开裂、糊汤82% similarUnverified追求浓稠绵密口感与追求米粒完整分明是矛盾的：加了糯米/破壁米浆增稠的粥更绵滑但米粒感弱，配料表靠前有'糯米粉/大米粉'的偏浓稠糊化，纯圆粒米的偏清爽有嚼头82% similar
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