[問題] 關於摩斯小吉士的牛肉
牛肉的部份
吃過一次是溫火慢煎的
不焦又多汁,驚為天人
其餘大部分都是煎到表皮酥脆 微焦
更糟糕的還有雙色牛肉(同一面 搞得像太極圖案似的)
究竟標準做法
是煎到微焦 or 不焦然後多汁呢?
謝謝
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