但“饺子里原先封着的空气最多不过总体积的10%”可能有些低估了
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送交者: Enlighten 于 2008-06-17, 13:40:19:
回答: 所以结论是饺子的膨胀主要是里面的水汽造成(假定馅里没有其他低沸点成分) 由 Enlighten 于 2008-06-17, 13:33:30:
there are many little compartments of air inside the vegetable as well as in-between the bits of meat and vegetable.
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