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江折只有酱油。 实在要颜色深些,就用酱色。

wjiang (wjiang)
生抽大致为淡酱油(相对老抽而言), 一般厨房工艺生抽即可。
老抽为深色酱油。 作红烧肉, 扣肉是必备。相当于江折的
酱色。
(#27954@0)
2001-2-22 -04:00
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