标准做法是上浆用蛋清-为了保持水分让肉类炒的时候鲜嫩,挂糊用蛋黄-主要用在需要炸的菜,以使炸好的肉脆。
标准做法是上浆用蛋清-为了保持水分让肉类炒的时候鲜嫩,挂糊用蛋黄-主要用在需要炸的菜,以使炸好的肉脆。
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