觉得隔水蒸比较灵活，肉菜可以保持Q弹，同时原汁原味很鲜美。低温烤是超过沸点慢慢焖，最后所有内容都融合了。

来源: 陈默于 2025-12-27 18:44:49 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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