A.湯質(zhì)糜 B.嫩質(zhì)糜 C.軟質(zhì)糜 D.硬質(zhì)糜
A.食鹽致嫩 B.敲打致嫩 C.高溫致嫩 D.嫩肉粉致嫩
A.湯汁過(guò)濃 B.湯汁過(guò)稀 C.火力太大 D.火力太小