对啊,关键就是小苏打
回答: 餐館不鎚的。哪裡有這麼多人力啊!就是漿水加蘇打粉,然後放冰箱醃過夜。最主要是漿水打的好。把肉筋都打斷和打柔軟,水也入得夠。蘇打粉
由 jimkuan123
于 2015-04-24 13:15:22
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