弄懂这几个烹饪原理后，你亦能做大厨，再亦不会手忙脚乱还做欠好
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">弄懂这几个烹饪原理后，你<span style="color: black;">亦</span>能成大厨，再<span style="color: black;">亦</span>不会手忙脚乱还做<span style="color: black;">欠好</span>。<span style="color: black;">大众</span>好，我是<a style="color: black;">@水墨尚食</a>，今天就跟<span style="color: black;">大众</span>聊聊做菜的烹饪原理和技巧。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">衣食住行是生活中<span style="color: black;">每一个</span>人避不开的事，其中食又是<span style="color: black;">每一个</span>人<span style="color: black;">每日</span>离不开的，俗话说的好“民以食为天”，食是从出生不需人教就会的天生本能，人类从最初茹毛饮血，到学会<span style="color: black;">运用</span>火烤熟<span style="color: black;">食品</span>，再到烹煮炖蒸、到<span style="color: black;">此刻</span><span style="color: black;">保准</span>色香味前提下健康<span style="color: black;">膳食</span>，对吃的追求从未停止。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/ee9340e92dc249bd9c1fa4723fb0c852~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=gHkWZ5zZ15Ow0JP%2FxnKB6E%2BOQMo%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">做菜做饭是<span style="color: black;">每一个</span>人都会的，只是做出来好<span style="color: black;">欠好</span>吃，有<span style="color: black;">无</span>看相的问题，会做不<span style="color: black;">表率</span>能做好，而做饭又是人<span style="color: black;">每日</span>必须要做的事，做的一手好菜，身边有口福，让人赞<span style="color: black;">不停</span>口，<span style="color: black;">亦</span>有<span style="color: black;">非常多</span><span style="color: black;">伴侣</span>想<span style="color: black;">奋斗</span>做好，奈何没<span style="color: black;">把握</span>技巧，做出来总不尽人意，弄懂这几个烹饪原理后，你<span style="color: black;">亦</span>能做大厨，再<span style="color: black;">亦</span>不会手忙脚乱还做<span style="color: black;">欠好</span>。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/f13c8bbf5201463da0be0b2ae1ae3a5b~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=jZOj1f2KFUThu7Qi92coPFIOlK4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<h1 style="color: black; text-align: left; margin-bottom: 10px;">烹饪原理实用技巧</h1>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;"><span style="color: black;">1、</span>刀工要“细”</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">这儿</span>说的“细”不<span style="color: black;">指的是</span>要切多细，而是心要细，烹饪前<span style="color: black;">第1</span>步<span style="color: black;">便是</span>刀工处理，<span style="color: black;">通常</span>家庭中做菜切菜比较随意，一是刀工<span style="color: black;">欠好</span>，二是没<span style="color: black;">需求</span>，而酒店刀工“细”，不仅是为了美观，<span style="color: black;">亦</span>是味道好的<span style="color: black;">原由</span>，<span style="color: black;">为何</span>呢？</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/f9b1f4ac79ad44e596368ae76065536d~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=btJXb4sOHJNIg%2BlNfzhtCPh5bs4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">刀工处理时就该<span style="color: black;">体积</span>均匀，该切丝就切丝，该切片就片，该块就块，<span style="color: black;">倘若</span><span style="color: black;">体积</span>、粗细不均匀，</span><strong style="color: blue;"><span style="color: black;">在烹饪时受热面不<span style="color: black;">同样</span>，生熟程度<span style="color: black;">区别</span>，自然入味<span style="color: black;">口味</span>不一，味道自然<span style="color: black;">欠好</span></span></strong><span style="color: black;">，有人就会说，刀工<span style="color: black;">欠好</span>切不出来，那是没用心，用心虽然达不到大师级别，但效果<span style="color: black;">亦</span>比<span style="color: black;">通常</span>的要好，你<span style="color: black;">能够</span>放慢速度，熟能生巧，<span style="color: black;">因此</span>说烹饪<span style="color: black;">第1</span>步要心细。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/80994fcdf1e74a91b6f5097c912d4fa2~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=0kdOejHh8qHHgEGe6UOzo7HX5P8%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;"><span style="color: black;">2、</span>炙锅</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">什么叫炙锅了？<span style="color: black;">便是</span>锅烧到微冒烟时淋入冷油，<span style="color: black;">而后</span>晃动锅让油均匀滑一遍锅，炙后的锅光滑、油润、干净，最重要的<span style="color: black;">便是</span>炒菜<span style="color: black;">很难</span>粘锅，<span style="color: black;">非常多</span>人抱怨家里买的不粘锅还不如别人铁锅好用，最<span style="color: black;">重点</span><span style="color: black;">原由</span><span style="color: black;">便是</span>锅没炙好，炙锅分两种<span style="color: black;">状况</span>：</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/277f2273639b4f9c8fcac4de52faf75b~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=IPNkC%2BScaE0JzB7xwmTYn2qBaqI%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">1.热锅冷油，</span></strong><span style="color: black;">热锅冷油<span style="color: black;">便是</span>炙锅后把热油倒出，从新加入冷油，<span style="color: black;">通常</span>要重复炙锅3遍，<span style="color: black;">而后</span>滑肉丝、炒肉片、煎鱼等不会粘锅，原理<span style="color: black;">便是</span>“莱顿弗罗斯特效应”。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">“莱顿弗罗斯特效应”<span style="color: black;">便是</span>液体接触高温物体时，最先接触高温的液体会变<span style="color: black;">成为了</span>蒸汽，这个蒸汽会将上面一层的液体和这个高温物体隔绝开，就形成一种很好的隔热效果，油最初接触高温的锅<span style="color: black;">便是</span><span style="color: black;">这般</span>的道理，<span style="color: black;">因此</span>炒菜不粘锅。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">热锅冷油并不是适合所有菜，<span style="color: black;">为何</span>下面会说到，<span style="color: black;">通常</span>适合炒肉丝、肉片、煎鱼或其他肉类。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/f26fa9e5da8f4c928230e51d0b11e621~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=ZJWzxlkijfwLE6tEu2mTkQO5MuI%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">2.热锅热油，</span></strong><span style="color: black;">热锅热油<span style="color: black;">便是</span>炙锅后不换油，<span style="color: black;">通常</span>适合需要高温爆炒的青菜之类，<span style="color: black;">由于</span>青菜之类不会粘锅，<span style="color: black;">况且</span>需要高温快速激发出菜香味和锅香味，<span style="color: black;">倘若</span>热锅冷油，油温达不到，就激发不出菜香，还腻口，这<span style="color: black;">亦</span>是<span style="color: black;">非常多</span>人炒菜不香的<span style="color: black;">原由</span>。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/59df7c0f418b4647a79a8e6b71fcba0f~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=724pQpedklabqR3ogIkfMeKeyjg%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">要做到这两点的运用，就要克服对锅中高温的恐惧，锅微冒烟后淋入油滑锅就好，<span style="color: black;">倘若</span>锅烧太过，淋油就会锅中起火，<span style="color: black;">此时</span>千万不要加水，直接关火盖锅盖就行了。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;"><span style="color: black;">3、</span>油温的<span style="color: black;">掌控</span></span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">炒菜<span style="color: black;">必定</span>要用油炒吗？不，<span style="color: black;">能够</span>不给油或给水都能炒熟，<span style="color: black;">然则</span>炒出来没人会吃。油在炒菜中有两个<span style="color: black;">功效</span>，一是起到润滑、增香的<span style="color: black;">功效</span>，二是传导热量使食材快速熟透。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/46309227a1da42248f0838df84f40c24~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=j10G8SouHWoavAiPh2L6tI2aY1c%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">由于</span>油温沸点<span style="color: black;">能够</span>达到300℃，比水要高，</span><strong style="color: blue;"><span style="color: black;">正<span style="color: black;">由于</span>油的温度高，<span style="color: black;">因此呢</span><span style="color: black;">能够</span>激发出食材油脂的香味，炒出的菜好吃</span></strong><span style="color: black;">，<span style="color: black;">因此</span>炒菜不要冷油炒，要油温稍高再下食材。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">做美食避免不了要油炸东西，做菜有一句话叫“逢烧必炸”，意思<span style="color: black;">便是</span>需要烧的菜都要用油先炸定型，<span style="color: black;">这般</span>既能缩短食材熟透时间，又能让食材不因久烧变形不美观，</span><strong style="color: blue;"><span style="color: black;">家中<span style="color: black;">不方便</span>多油炸时，<span style="color: black;">能够</span>采用半煎半炸的方式。</span></strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/d807fa35bfc449dabec05e48aa06cd9b~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=F5xBM4v0Ad%2FqBIEG9y0TsvBbvw8%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">在<span style="color: black;">咱们</span>做油炸食品时，会<span style="color: black;">掌控</span>油温很重要，油温<span style="color: black;">通常</span>用几层来形容，一层为30度<span style="color: black;">上下</span>，二层60度，三层90度，以此类推，炸东西时<span style="color: black;">通常</span>五层<span style="color: black;">上下</span>（150度）下锅炸，复炸7层<span style="color: black;">上下</span>（210度），<span style="color: black;">倘若</span>滑肉丝肉片就四层<span style="color: black;">上下</span>（120度），</span><strong style="color: blue;"><span style="color: black;">炸东西高油温容易炸糊，低油温容易吸油，<span style="color: black;">因此</span>要<span style="color: black;">掌控</span>好油温。</span></strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/9073b6fa9567451bb9a386e7239c6655~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=LbcCgrVNSTRRvF6rawA3vxasQhs%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;"><span style="color: black;">4、</span>调料的运用</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">调料是味的<span style="color: black;">基本</span>，放什么调料，就会出什么味道，调料之间<span style="color: black;">亦</span>会产生对比<span style="color: black;">功效</span>、相乘<span style="color: black;">功效</span>，相消<span style="color: black;">功效</span>，<span style="color: black;">便是</span>指两种以上调料<span style="color: black;">根据</span><span style="color: black;">必定</span>比例投放会<span style="color: black;">显现</span>凸出其中一种味道或相乘、相消的效果，<span style="color: black;">例如</span>盐和糖<span style="color: black;">根据</span><span style="color: black;">必定</span>比例，盐<span style="color: black;">能够</span><span style="color: black;">帮忙</span>糖甜味更凸出，糖<span style="color: black;">亦</span><span style="color: black;">能够</span>中和<span style="color: black;">必定</span>的咸度，</span><strong style="color: blue;"><span style="color: black;">调料<span style="color: black;">通常</span>分为固体调料、液体调料以及半固体酱料。</span></strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/fc3d38202bb246d186f84fef946b62fb~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=KU3GmstaUNRcE8gq6PNQE%2Fuj%2BSw%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">固体调料</span></strong><span style="color: black;"><span style="color: black;">平常</span>的有盐、鸡精、味精、白糖等，盐在<span style="color: black;">区别</span>烹饪<span style="color: black;">办法</span>有<span style="color: black;">区别</span>技巧，</span><span style="color: black;"><span style="color: black;">例如</span>盐<span style="color: black;">能够</span>使蛋白质凝固，<span style="color: black;">因此</span>炖汤时先少放<span style="color: black;">增多</span>底味，出锅前再调味，炒菜和调馅料遇盐容易出水，<span style="color: black;">因此</span>要后放，腌制肉类要入味，<span style="color: black;">因此</span>要提前放。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/408b893902894e979f5a566897710d8d~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=tM10MzGV8iOBId%2FEbIukXBdtqYQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">鸡精、味精是鲜味物质，不耐高温，<span style="color: black;">因此</span>做菜时不要放太早，<span style="color: black;">半途</span>加就好，既<span style="color: black;">能够</span><span style="color: black;">增多</span>鲜味，又不会鲜味物质流失。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">糖不仅<span style="color: black;">能够</span><span style="color: black;">增多</span>甜味，还有提鲜、中和味道的<span style="color: black;">功效</span>，<span style="color: black;">例如</span>糖<span style="color: black;">能够</span><span style="color: black;">控制</span>酸味，缓和辣味、咸味，降低苦味，<span style="color: black;">然则</span>糖的用量<span style="color: black;">必定</span>要控制好，<span style="color: black;">否则</span>过甜适得其反，宁可少加不可多。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/4db144d931a54eda8a2008e9f2b03fc2~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=ioZ%2FVnqM8FTskQpFxukc7TqIrfk%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">液体调料</span></strong><span style="color: black;"><span style="color: black;">平常</span>的有酱油、醋、料酒等，酱油的<span style="color: black;">功效</span>是增鲜提味，醋的用途比较多，除了<span style="color: black;">增多</span>酸味，还有解腥去腻、增辣增香、防黑防腐等<span style="color: black;">功效</span>，料酒<span style="color: black;">通常</span>用来去腥除异的<span style="color: black;">功效</span>，</span><strong style="color: blue;"><span style="color: black;">液态调料炒菜时和起锅前加入从锅边喷入效果最佳，利用锅边高温瞬间激发出香味，<span style="color: black;">半途</span>调味直接加入汤汁中。</span></strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/eb9fae1dd6c346208fa3ed18bf2f1ce1~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=tPT69%2F8QOC5b2LGujojDTfyaL7s%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">半固体调料酱料</span></strong><span style="color: black;"><span style="color: black;">平常</span>的有豆瓣酱、辣椒酱、蚝油等，酱料<span style="color: black;">通常</span>要先用油炒出香味或油脂再投放食材，不仅能增香提味，还能上色，<span style="color: black;">然则</span>像蚝油这种容易粘锅又不耐高温的就<span style="color: black;">不可</span>炝锅炒。</span></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/de8730d9f043446aa3ecd0f7201cbaac~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=LXE7Gpz9wT%2B4YGh5SBFsFtSQZp4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;"><span style="color: black;">5、</span>火候的<span style="color: black;">掌控</span>运用</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">做菜火候是相当重要的，直接影响菜品的色香味，而火分为大火、中火、小火，火的<span style="color: black;">体积</span>是<span style="color: black;">无</span><span style="color: black;">显著</span>区别标准，需要<span style="color: black;">按照</span>食材在锅中<span style="color: black;">状况</span>来进行调节。</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">大火</strong>：<span style="color: black;">亦</span><span style="color: black;">叫作</span>为武火，包扣旺火、猛火，目地<span style="color: black;">便是</span>缩短烹饪时间，减少菜肴加热过程中营养<span style="color: black;">成份</span>的损失，并能保持原料的鲜美脆嫩，适用于熘、炒、烹、炸、爆、蒸等烹饪<span style="color: black;">办法</span>，炖肉汤时想要又白又浓的汤就必须先用大火煮白汤汁。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/fae5a34f6c1746689c8aed71e0fd74c5~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=hgJtfmRuMUXcI%2B1DqL24EgEH1w4%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">中火</strong>：<span style="color: black;">亦</span>叫文武火，火力介于大火和小火之间，火焰较低且不稳定，<span style="color: black;">通常</span>适用于炒容易粘锅又需要火力的食材（<span style="color: black;">例如</span>粉丝类），以及烹饪烧煮酱汁较多的<span style="color: black;">食品</span>，适用于烧、煮、炸、熘等。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/7f14b470c283468fb7806349a73705d9~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=nnE%2FBWOcwj4Xzturp8N040ZWPPQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">小火</strong>：<span style="color: black;">亦</span>叫文火，是最小的火力，火焰最低，很不稳定，<span style="color: black;">通常</span>适用于慢熟和<span style="color: black;">很难</span>烂的菜品，适合煎、炒、炖、煮、焖等烹饪<span style="color: black;">办法</span>。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p26-sign.toutiaoimg.com/pgc-image/cf4bf3e3029e4c05bab1a3a509053744~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1729459214&x-signature=UD%2Fd1GwFZysatcBsONzwPNNrsFU%3D" style="width: 50%; margin-bottom: 20px;"></div>
<h1 style="color: black; text-align: left; margin-bottom: 10px;">水墨话语</h1>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">做菜做饭是<span style="color: black;">每日</span>都要进行的事情，想做好饭菜不仅需要菜谱，更重要的是烹饪原理和技巧，<span style="color: black;">这般</span>就<span style="color: black;">能够</span>举一反三，俗话说“授人以鱼不如授人以渔”，<span style="color: black;">期盼</span><span style="color: black;">大众</span>从中能有所获。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">我是水墨尚食，一个爱美食爱分享之人，想<span style="color: black;">认识</span><span style="color: black;">更加多</span>美食知识以及制作技巧，就关注我吧！欢迎评论、留言、转发，<span style="color: black;">一块</span>探讨学习，今天的美食就分享到<span style="color: black;">这儿</span>了，最后，感谢阅读。</p>
谢谢、感谢、感恩、辛苦了、有你真好等。 感谢您的精彩评论，为我带来了新的思考角度。
页:
[1]