Unverified85% confidenceCautionTime unknown
不要用甜面酱、蒜蓉辣酱等含糖高的复合酱做长时间高温爆炒——糖分在高温下易焦化发苦发黑,这类酱应在起锅前或中低温下加入;反之郫县豆瓣类耐炒型才适合先下锅炒出红油
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