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闷饭:用手指测量,米深是水深的一半时,饭略偏软。将煮饭锅置于火上,开过后迅速关小火,让米汤略开冒泡即可,闷至水干,即可食用。不过,最容易的办法还是用电饭煲。

rollor (Rollor)
(#286350@0)
2001-12-5 -04:00
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Back To Topic: 饭为什么会夹生呢? 水和米以什么比例才能煮出香喷喷, 不软也不硬的大米饭? 注: 偶是一次煮够一个星期的饭的, 做坏了, 一个星期都吃不上好饭.

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