[問卦] 味增湯的重點是啥消失
就是呀
一碗好喝的味增湯
一碗可以讓小當家讚為觀止的味增湯
重點是要放在哪裡呢?
是味增湯中
那一塊一塊吹彈可破 晶瑩剔透的豆腐
需要經歷七七四十九天熬煮出來的柴魚高湯
還是味增才是本體
究竟要成為特級廚師
怎樣的味增湯才能通過考驗哩?
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噓 hisssea: 我劍橋的，兩間我都不放在眼裡 10/23 01:08
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→ suckme:http://i.imgur.com/EA8yEZC.jpg
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