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# 控温

  • data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIgaGVpZ2h0PSIxMDAiIHdpZHRoPSIxMDAiPjxyZWN0IGZpbGw9InJnYigxOTcsMTYwLDIyOSkiIHg9IjAiIHk9IjAiIHdpZHRoPSIxMDAiIGhlaWdodD0iMTAwIj48L3JlY3Q+PHRleHQgeD0iNTAiIHk9IjUwIiBmb250LXNpemU9IjUwIiB0ZXh0LWNvcHk9ImZhc3QiIGZpbGw9IiNmZmZmZmYiIHRleHQtYW5jaG9yPSJtaWRkbGUiIHRleHQtcmlnaHRzPSJhZG1pbiIgYWxpZ25tZW50LWJhc2VsaW5lPSJjZW50cmFsIj7msrs8L3RleHQ+PC9zdmc+
    治懒 2026-06-24 进行了提
    我炒菜时习惯冷油下锅,觉得慢慢加热不容易糊,结果每次肉片一放进去就粘住了。我朋友说是因为油温没升够,肉表面的蛋白质没瞬间凝固才会粘。请问炒肉到底要几成油温下锅才合适?
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