酸辣湯的芡比較薄，這個作用也可以讓蛋花很薄，片狀，所以是水開，勾芡，再打蛋花的順序。如果水不大滾，芡下去就渾濁不透明。

來源: 烹小閑於 2026-02-05 14:50:39 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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