Unverified86% confidenceDecision RuleTime unknown
梅菜扣肉必须用带皮五花，皮厚约0.3cm为佳，先煮定型再炸皮起虎皮泡，肥瘦四六开；纯瘦肉无法形成扣肉的软糯层次
1
Sources
86%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
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Unverified扣肉类扣碗选带皮五花肉，肥瘦比例3:7至4:6最佳，全瘦肉蒸后柴硬发干，纯肥则腻口84% similarUnverified肉类拼盘看'现切'还是'冻卷'：手切鲜肉厚度3-5mm、断面纤维清晰不成型，机切冻肉片薄且卷曲规整；套餐若标注'鲜切'但肉片过薄透光多为冻切充数83% similarUnverified包饺子/做肉馅不要用纯里脊，太瘦缺油发柴，理想肥瘦比为3:7（前腿肉）；馅料肉建议前腿肉，肉质细嫩、吸水性好82% similarUnverified鸡小胸（里脊）部位肉质细嫩但单块体积小、形状不规则，不适合需要大片完整鸡胸肉做煎制或切厚片的场景82% similarUnverified看配料表肉类实际克重而非图片：腊肠款腊肠净含量≥25g、鸡肉/排骨款肉块≥40g才算配料诚意，很多低价款肉料仅15g以下且以酱汁充数81% similar
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