[問題] 為什麼加了鍋邊醋能提香?
第一次發文請大家手下留情,
想請教的是為什麼有些料理(特別是爆炒過後的)
最後加了鍋邊醋會更香更好吃?
有什麼根據或是口味變化的原理嗎?
譬如說有些料理要先把洋蔥炒黃是要裡面的糖份焦糖化~
諸如此類的~
最近試了蔥爆牛肉、壽喜燒醬炒豬肉,
最後加了鍋邊醋味道都很棒~
請大家不吝指教m(_ _)m
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