温度:你理解的对。鸭肚子345度两小时半之后已经酥脆,成深褐色了。
甜面酱一定要用这个,试过其他七八种,味道都不行:
温度:你理解的对。鸭肚子345度两小时半之后已经酥脆,成深褐色了。
甜面酱一定要用这个,试过其他七八种,味道都不行:
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