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chao guo li de hua xue fan ying
Author(s): 
Pages: 28-29
Year: Issue:  11
Journal: Knowledge is Power

Abstract: 当你对各种诱人的美食垂涎欲滴的时候,是否知道食物和配料在锅里发生了各种各样的化学反应?如果能将化学知识运用在烹饪过程中,你或许能做出更美昧的饭菜来. 三大反应,搞定糖醋排骨的色香味 糖醋排骨是一道在餐桌上经常出现的菜.川菜、浙菜和沪菜三个菜系中,糖醋排骨的做法略有不同,但都少不了糖、醋和料酒这几种配料.糖醋排骨棕红的色泽、浓郁的肉香、酸甜的味道跟这几种配料与排骨发生的化学反应有着密切关系.
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