Unverified78% confidenceSolutionTime unknown
做经典本帮'四喜烤麸'时，干烤麸复水后需焯水或过油去豆腥碱味，再与花生、木耳、黄花菜同烧，选块状规整的干烤麸比松散碎块更易成型入味
1
Sources
78%
Confidence
Long-term
Relevance
-
First Seen
Sources
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