生活滿意度(014)|愛說菜: 溫度在食物製備中的重要性&日式涼麵的作法

#愛說菜避免食品中毒，溫度控制是非常重要的一環。無論是烹調時的加熱或是食物的冷藏，都要避免落入危險溫度帶。什麼是危險溫度帶？就是溫度介在7至60℃之間的範圍，因為在這個溫度範圍內，細菌會比較快速生長繁殖。因此，我們在食品加熱的時候，溫度必需超過70℃，這樣細菌才比較容易被消滅。今天分享我家廚房時常出現的一道料理-「日式涼麵」。 -- Hosting provided by SoundOn

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生活滿意度(014)|愛說菜: 溫度在食物製備中的重要性&日式涼麵的作法

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