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# 煸炒

  • data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIgaGVpZ2h0PSIxMDAiIHdpZHRoPSIxMDAiPjxyZWN0IGZpbGw9InJnYigxNjAsMjE2LDIyOSkiIHg9IjAiIHk9IjAiIHdpZHRoPSIxMDAiIGhlaWdodD0iMTAwIj48L3JlY3Q+PHRleHQgeD0iNTAiIHk9IjUwIiBmb250LXNpemU9IjUwIiB0ZXh0LWNvcHk9ImZhc3QiIGZpbGw9IiNmZmZmZmYiIHRleHQtYW5jaG9yPSJtaWRkbGUiIHRleHQtcmlnaHRzPSJhZG1pbiIgYWxpZ25tZW50LWJhc2VsaW5lPSJjZW50cmFsIj7lsI88L3RleHQ+PC9zdmc+
    小小 2026-06-21 进行了提
    我做炖菜时一直纠结步骤顺序,有人说肉要先焯水去血沫,有人说先煸炒出油再炖才香。我两种方法都试过但效果差不多,不知道到底哪种才是正确的顺序。到底先焯水还是先煸炒才能让炖菜更香更入味呢?
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