就是盡量把幹貝絲烤幹，這樣更容易炸酥，耐心一點，不然幹貝絲可能會發艮。用那種更小粒的軟的瑤柱粒也能做。

來源: 烹小閑於 2025-12-05 21:02:35 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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