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关火以后要闷大概5-10分钟的样子。一定不能开盖子。否则就抽抽了。
sufe
(dandan)
(#355705@0)
Last Updated: 2002-2-1
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请教有北美蒸包子经验的大厨，为什么我蒸的包子刚出锅的时候很漂亮，个个都鼓鼓的，放那儿凉一会就塌了，看上去像死面蒸的包子，吃起来也不松软，苦恼！：（ 请大厨指点，谢谢！
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