Unverified85% confidenceDecision RuleTime unknown
炒菜用复合酱优先选含油量高（配料油排第一位）的红油型，高温下不易糊底且激香快；凉拌蘸食则选低油高发酵鲜味型（含谷氨酸钠或酵母抽提物），避免冷食时油脂结块口感发腻
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85%
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Long-term
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