5种方法来烹饪蛤蜊

蛤蜊是一种很受欢迎的贝类动物,它可以通过一些简易的方法来烹调。如果你想知道如何蒸、炸、炒、烤、或烘焙你购买的蛤蜊,请继续往下阅读吧。

  • 1800克鲜蛤
  • 1杯(250毫升)的白葡萄酒
  • 4茶匙(20毫升)蒜末
  • 4汤匙(60毫升)黄油

油炸

  • 1800克鲜蛤,去壳
  • 1/2杯(125毫升)牛奶
  • 1/2杯(125毫升)凉开水
  • 1/2茶匙(2.5毫升),盐
  • 3/4杯(175毫升)细磨黄色玉米粉
  • 1/3杯(80毫升)多用面粉
  • 1/4茶匙(1.25毫升)洋葱粉
  • 烹饪油

平底锅油炒

  • 1800克鲜蛤,去壳
  • 4汤匙(60毫升),黄油或食用油

烧烤

  • 1800克鲜蛤
  • 融化的黄油(可选)
  • 柠檬片(可选)

烘焙

  • 1350克鲜蛤
  • 1杯(250毫升)玉米面
  • 2汤匙(30ml)中的盐
  • 3杯(750毫升)面包屑
  • 1/2杯(125毫升)磨碎的干酪
  • 2个柠檬,调味并榨汁
  • 1汤匙(15毫升)切碎的大蒜
  • 2汤匙(30毫升)香蒜
  • 1/2杯(125毫升)新鲜香菜叶,切碎
  • 1/2杯(125毫升)橄榄油
  • 115克澄清或无盐黄油

步骤

方法 1 的 5:

  1. 5种方法来烹饪蛤蜊

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    在一个大锅里融化黄油。用中火预热平底锅,加入黄油。

    • 在黄油融化过程中不断倾斜平底锅,使整个底部被黄油覆盖。
  2. 5种方法来烹饪蛤蜊

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    先烹饪大蒜。加入蒜末,用耐热锅铲不断搅拌,直到大蒜变成浅棕色或棕褐色。

    • 不要让大蒜变黑和烧焦。如果大蒜被烧焦,要扔掉它。并在重新制作之前清洗黄油锅。
  3. 5种方法来烹饪蛤蜊

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    把蛤蜊放到锅里。把蛤蜊单层倒入平底锅底部,并不断搅拌,直到蛤蜊都涂上大蒜黄油。

    • 你需要分批来煮蛤蜊。不要让蛤蜊堆叠在锅的顶部,因为这样做会难以将底部的蛤蜊搅拌上来。
      5种方法来烹饪蛤蜊

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    • 蛤蜊要经过搅拌和涂层,这有助于确保均匀加热
      5种方法来烹饪蛤蜊

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  4. 5种方法来烹饪蛤蜊

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    加入葡萄酒。每一打蛤蜊加入约1/4杯(60毫升)白葡萄酒。

    • 葡萄酒将给蛤蜊增添风味,但更重要的是,它可以产生大量煮熟肉类并打开壳类所需的蒸汽。同时它也降低了平底锅的热量。
  5. 5种方法来烹饪蛤蜊

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    盖上锅盖煮。在蛤蜊去壳前,煮4分钟左右。蛤蜊去壳后就完成啦。

    • 当蛤蜊完全煮熟后才能去壳。
      5种方法来烹饪蛤蜊

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    • 如果有的蛤蜊的壳没有打开,取出已经开壳的,将未开壳的继续煮1到2分钟。如果壳仍旧打不开,就扔掉它们吧,因为它们可能是坏的。
      5种方法来烹饪蛤蜊

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    • 避免过度烹煮,因为这样会导致蛤蜊肉变得坚韧。
      5种方法来烹饪蛤蜊

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  6. 5种方法来烹饪蛤蜊

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    趁热食用。把蛤蜊装盘,并立即食用。

    • 把蛤蜊被打开时会产生蛤蜊汁。你可以用蛤蜊汁来配蛤蜊、新鲜面包或其它面食食用。
方法 2 的 5:

油炸

  1. 5种方法来烹饪蛤蜊

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    蛤蜊去壳。如果这些蛤仍然包裹在它们的壳中,炸之前先去壳。

    • 将蛤蜊放在冰箱中冷冻五分钟,这样蛤蜊肉会从壳中分离。
    • 一只手握住蛤蜊,将外壳转向手掌方向。
      5种方法来烹饪蛤蜊

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    • 将钝刀插入外壳中间。并绕着外壳来切,直到切开壳轴打开外壳。
      5种方法来烹饪蛤蜊

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    • 用刀在蛤蜊肉和外壳顶部和底部滑动来把蛤蜊肉取出。
      5种方法来烹饪蛤蜊

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  2. 5种方法来烹饪蛤蜊

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    让蛤蜊泡在牛奶、水和盐中。将牛奶、水和盐置于一个大碗里,直到充分混合。将蛤蜊泡在这种混合物中,冷藏2〜4小时。

    • 蛤经过浸泡会从牛奶、水和盐中吸收一些水分和香味。
    • 如果你时间比较紧,可以将浸泡时间减少到20或30分钟。这虽然不够好,但你仍然可以制作并烹饪蛤蜊。
  3. 5种方法来烹饪蛤蜊

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    将两种面粉和洋葱粉混合。将多用面粉、玉米粉和洋葱粉混合装在浅底盘中,搅拌它们直到彻底混合。

    • 在浸泡时间快结束,你即将准备把蛤蜊拿出冰箱时再进行这一步。
  4. 5种方法来烹饪蛤蜊

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    捞出浸泡中的蛤蜊。把蛤蜊从混合牛奶中捞出来后,让每个蛤稍微沥干。然后,将蛤蜊放入面粉混合物中,直到全部涂满面粉后再捞出来。

    • 沥干蛤蜊。只需将每只蛤蜊放在碗的上方大约30秒或直到你看不到有液体滴落即可。
      5种方法来烹饪蛤蜊

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    • 你可以用手指或钳子捞出蛤蜊。
      5种方法来烹饪蛤蜊

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  5. 5种方法来烹饪蛤蜊

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    在深底锅里把油加热。在深底锅中填入油,油量应稍微少于锅容量的二分之一为好。用中火在炉子上加热,使油温达到大约365华氏度(摄氏185度)。

    • 使用糖果温度计监测温度。
    • 油炸锅也可以用来代替沉重的煮锅。
  6. 5种方法来烹饪蛤蜊

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    油炸包裹面粉的蛤蜊。将几个蛤蜊放入热油锅,直到它们变成金黄色。这应该大致需要3分钟。

    • 一次只炸几只蛤蜊。加入过多会使油的温度急剧下降。
  7. 5种方法来烹饪蛤蜊

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    沥干并装盘。使用具有耐热性的漏勺将炸好的蛤蜊从热油中捞出。用几层干净的纸巾沥干蛤蜊并装盘。

    • 你可以用盐、胡椒、柠檬片或塔塔酱来给蛤蜊调料。
      5种方法来烹饪蛤蜊

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方法 3 的 5:

平底锅油炒

  1. 蛤蜊去壳。如果蛤蜊仍是完整的,将它们的壳去除。。

    • 将蛤蜊放置冰柜冷冻五分钟,直到蛤蜊肉脱离壳为止。
      5种方法来烹饪蛤蜊

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    • 一只手握住蛤蜊,将外壳朝向你的手掌,向壳内插入一个钝刀。沿着壳向四周切动,直到切断壳轴。用你的手指打开蛤蜊壳。
      5种方法来烹饪蛤蜊

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    • 在蛤蜊肉与壳体顶部和底部之间滑动小刀,将肉放到一个单独的盘中并丢弃贝壳。
      5种方法来烹饪蛤蜊

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  2. 5种方法来烹饪蛤蜊

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    把黄油在一个大煎锅中加热。用中火预热在平底煎锅。一两分钟后,加入黄油或食用油。

    • 根据需要,转动并倾斜煎锅,使黄油均匀涂在整个底面。
      5种方法来烹饪蛤蜊

      {“smallUrl”:”https://www.wikihow.com/images_en/thumb/e/e6/Cook-Clams-Step-15Bullet1.jpg/v4-460px-Cook-Clams-Step-15Bullet1.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/e/e6/Cook-Clams-Step-15Bullet1.jpg/v4-728px-Cook-Clams-Step-15Bullet1.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
  3. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/e/e5/Cook-Clams-Step-16.jpg/v4-460px-Cook-Clams-Step-16.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/e/e5/Cook-Clams-Step-16.jpg/v4-728px-Cook-Clams-Step-16.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    放入蛤蜊肉,翻炒。逐渐将蛤蜊肉加入融化的黄油中,烹制2〜3分钟,直至其略微焦黄。

    • 分批烹制蛤蜊肉,不要一次加入过多数量的蛤蜊,只能在锅内平铺一层。一次不要在油锅中堆放过多的蛤蜊,否则将没法将蛤蜊烹制好。
  4. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/4/41/Cook-Clams-Step-17.jpg/v4-460px-Cook-Clams-Step-17.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/4/41/Cook-Clams-Step-17.jpg/v4-728px-Cook-Clams-Step-17.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    趁热装盘。将烹制好的蛤蜊装入盘中,配上融化的黄油、盐、胡椒或其它所需的调料。
方法 4 的 5:

  1. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/b/b0/Cook-Clams-Step-18.jpg/v4-460px-Cook-Clams-Step-18.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/b/b0/Cook-Clams-Step-18.jpg/v4-728px-Cook-Clams-Step-18.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    准备并预热烧烤架。用铝箔覆盖烤架,并用刀子刺穿箔纸来制作小孔。将烤架加热到中高温。

    • 用铝箔覆盖烧烤炉,这样能防止更多的蛤蜊汁泄漏出来。当然如果你不想使用箔纸也是可以的。
    • 如果使用燃气烧烤炉,将所有炉子预热搭配中高温度。
    • 如果使用木炭烧烤,将煤单层铺在格栅底部。点火,让火焰持续燃烧直到煤炭的顶部开始形成白灰。
    • 使用烤箱手套,重新调整烧烤架,使其位于煤层或火焰上方10到15厘米以上。
  2. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/e/e2/Cook-Clams-Step-19.jpg/v4-460px-Cook-Clams-Step-19.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/e/e2/Cook-Clams-Step-19.jpg/v4-728px-Cook-Clams-Step-19.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    将蛤蜊排列在烤架上。将蛤蜊单层平铺在烧烤架上。

    • 不要将蛤蜊在架子上堆放多层。否则最顶层的蛤蜊将不能吸收到足够的热量,同时底层的蛤蜊因上层压力过重将无法开壳。
    • 如有必要,分批烤蛤蜊。
  3. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/e/e9/Cook-Clams-Step-20.jpg/v4-460px-Cook-Clams-Step-20.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/e/e9/Cook-Clams-Step-20.jpg/v4-728px-Cook-Clams-Step-20.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    将蛤蜊烤至蛤蜊壳打开为止。在烧烤架上烹制蛤蜊5〜10分钟,无需转动或翻转。只要它们的外壳打开就可以取下蛤蜊。

    • 扔掉任何不能打开的蛤蜊,因为这些可能已经坏了,食用起来不安全。
    • 蛤蜊壳打开时,它们将会释放出蛤蜊汁。如果可能的话,收集这些蛤蜊汁,可以配旁边的蛤蜊吃。
  4. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/2/2a/Cook-Clams-Step-21.jpg/v4-460px-Cook-Clams-Step-21.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/2/2a/Cook-Clams-Step-21.jpg/v4-728px-Cook-Clams-Step-21.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    趁热食用。将这些蛤蜊装盘,配上蛤蜊汁、柠檬片和融化的黄油食用。
方法 5 的 5:

烘焙

  1. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/a/a9/Cook-Clams-Step-22.jpg/v4-460px-Cook-Clams-Step-22.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/a/a9/Cook-Clams-Step-22.jpg/v4-728px-Cook-Clams-Step-22.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    将烤箱预热到华氏350度(摄氏177度)。将铝箔衬在准备的烤盘上。

    • 铝箔不是绝对必要的,但它有助于防止烤盘燃烧或变得粘糊糊的。
  2. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/5/5f/Cook-Clams-Step-23.jpg/v4-460px-Cook-Clams-Step-23.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/5/5f/Cook-Clams-Step-23.jpg/v4-728px-Cook-Clams-Step-23.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    浸泡蛤蜊。将蛤蜊放在水桶里,用足够的水来覆盖它们。在烤箱预热期间,将蛤蜊拌入玉米面和食盐。

    • 浸泡蛤蜊,以这种方式使蛤蜊壳与肉分离。
  3. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/6/63/Cook-Clams-Step-24.jpg/v4-460px-Cook-Clams-Step-24.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/6/63/Cook-Clams-Step-24.jpg/v4-728px-Cook-Clams-Step-24.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    准备填料。将面包屑、巴马干酪、柠檬汁、柠檬皮、香蒜酱、香菜和橄榄油混合在碗里。加入液体黄油或融化的黄油,充分混合直到粘润为止。

    • 填料应该是湿润的,而不应该被淋漓或浸泡。
      5种方法来烹饪蛤蜊

      {“smallUrl”:”https://www.wikihow.com/images_en/thumb/1/1b/Cook-Clams-Step-24Bullet1.jpg/v4-460px-Cook-Clams-Step-24Bullet1.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/1/1b/Cook-Clams-Step-24Bullet1.jpg/v4-728px-Cook-Clams-Step-24Bullet1.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    • 仅在必要时加入剩余的黄油,一次加入1汤匙(15毫升),以避免过度浸泡拌料。
      5种方法来烹饪蛤蜊

      {“smallUrl”:”https://www.wikihow.com/images_en/thumb/a/a9/Cook-Clams-Step-24Bullet2.jpg/v4-460px-Cook-Clams-Step-24Bullet2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/a/a9/Cook-Clams-Step-24Bullet2.jpg/v4-728px-Cook-Clams-Step-24Bullet2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
  4. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/c/c7/Cook-Clams-Step-25.jpg/v4-460px-Cook-Clams-Step-25.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/c/c7/Cook-Clams-Step-25.jpg/v4-728px-Cook-Clams-Step-25.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    将每个蛤蜊塞上填料。从水中取出蛤蜊,用手指抠开它们。将足够的拌料完全覆盖蛤蜊肉上。

    • 如果不能用手指打开蛤蜊,用钝刀在两个半壳间滑动,围绕周边来切,直到松开为止。
      5种方法来烹饪蛤蜊

      {“smallUrl”:”https://www.wikihow.com/images_en/thumb/b/b9/Cook-Clams-Step-25Bullet1.jpg/v4-460px-Cook-Clams-Step-25Bullet1.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/b/b9/Cook-Clams-Step-25Bullet1.jpg/v4-728px-Cook-Clams-Step-25Bullet1.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    • 将填充好的蛤蜊放在准备的烤盘上。
      5种方法来烹饪蛤蜊

      {“smallUrl”:”https://www.wikihow.com/images_en/thumb/2/2e/Cook-Clams-Step-25Bullet2.jpg/v4-460px-Cook-Clams-Step-25Bullet2.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/2/2e/Cook-Clams-Step-25Bullet2.jpg/v4-728px-Cook-Clams-Step-25Bullet2.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
  5. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/b/b0/Cook-Clams-Step-26.jpg/v4-460px-Cook-Clams-Step-26.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/b/b0/Cook-Clams-Step-26.jpg/v4-728px-Cook-Clams-Step-26.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    烘烤12分钟。将蛤蜊在预热好的烤箱里烘焙,直至其变成金黄色。
  6. 5种方法来烹饪蛤蜊

    {“smallUrl”:”https://www.wikihow.com/images_en/thumb/9/99/Cook-Clams-Step-27.jpg/v4-460px-Cook-Clams-Step-27.jpg”,”bigUrl”:”https://www.wikihow.com/images/thumb/9/99/Cook-Clams-Step-27.jpg/v4-728px-Cook-Clams-Step-27.jpg”,”smallWidth”:460,”smallHeight”:306,”bigWidth”:”728″,”bigHeight”:”485″,”licensing”:”<div class=”mw-parser-output”></div>”}
    趁热食用。从烤箱中取出烘焙好的蛤蜊,并将它们放到盘子里。

小提示

  • 烹制时仅使用未开壳的蛤蜊。不要使用那些有碎裂、破损或损坏的蛤蜊。
  • 在烹制前先清洁蛤蜊。将蛤蜊在淡水中浸泡20分钟。然后将它们从水中取出,而不是通过漏勺排水。用结实的刷子擦洗蛤蜊,来去除沙子或碎片。

你需要准备

  • 大锅

  • 耐热锅铲

  • 盘子

油炸

  • 钝刀

  • 大碗

  • 打蛋器

  • 浅底盘

  • 钳子

  • 大锅

  • 糖果温度计

  • 漏勺

  • 纸巾

  • 盘子

油炸

  • 大煎锅

  • 耐热锅铲

  • 盘子

烧烤

  • 烧烤架和燃料

  • 铝箔

  • 钳子

  • 配菜

烘焙

  • 烤盘

  • 铝箔

  • 大型搅拌碗

  • 勺子

  • 钝刀

警告:生活小百科登载此文出于传递更多信息之目的,文章内容仅供参考,并不意味着赞同其观点或证实其描述。

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