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炒花生米为什么要冷了才酥碎

更新时间: 2020-10-02 00:00:00     

因为花生米内含有水份,在炒的过程中水份被高温蒸发出来,但为了不被炒糊,需要提前起锅,而刚起锅时还有一部分水蒸汽没有完全释放出来,所以不脆。而再起锅后,热的花生在冷确过程中还在继续催熟,继续蒸发花生中的水份,所以花生米要冷了以后才会酥脆。

关键词: 花生米 为什么

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