小紅書上很多人都說，廣東菜的“豉汁蒸排骨”，大火蒸20分鍾即熟、嫩滑。這些人都沒蒸過排骨吧？排骨大火蒸40分鍾也蒸不爛。

來源: 6degrees 於 2025-05-08 14:20:17 [舊帖] [給我悄悄話] 本文已被閱讀：次

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