extra virgin種類的橄欖油因其smoke point較低所以比較容易起油煙,不太適合油炸及油煎爆炒。virgin種類的橄欖油怎麽樣?有人用過virgin種類的橄欖油炒過菜嗎?和一般的vegetable oil相比油煙大嗎?還是基本差不多?
extra virgin種類的橄欖油因其smoke point較低所以比較容易起油煙,不太適合油炸及油煎爆炒。virgin種類的橄欖油怎麽樣?有人用過virgin種類的橄欖油炒過菜嗎?和一般的vegetable oil相比油煙大嗎?還是基本差不多?
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