因為“湯勺”能一勺多用,可以舀取調料、掌控分量、翻炒、顛鍋等,用起來比鍋鏟精準和快速得多。
若大廚烹煮過程中不斷更換工具,對于講究火侯的中餐來說,黃花菜都涼了,
“左手顛鍋,右手湯勺”,是中式炒鍋烹飪體系下的最強組合。
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