Unverified75% confidenceTradeoffTime unknown
菌菇含量高的产品鲜味足、脂肪低但复热后易出水变软，豆蛋白比例高的产品耐煮耐炒保形好但风味需外部调味补足，家常炒菜选豆蛋白基底，煲汤炖菜选菌菇基底
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
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