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这种技巧主要用于水果和蔬菜。 将原料放入沸水中煮几分钟,然后直接用凉水冲以终止烹饪过程。 焯水是一种使某些蔬菜的颜色更出彩,而且使水果去皮(如桃子、西红柿)更容易的好方法。
Industry:Restaurants