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diet
>
cooking sauce
烹调时,高温久煮会破坏酱油的营养成分,并失去鲜味。因此,应在即将出锅前放酱油。炒肉片时为了使肉鲜嫩,也可将肉片先用淀粉和酱油拌一下再炒,这样不仅不损失蛋白质,炒出来的肉也更嫩滑。