作者查詢 / aureliechen
作者 aureliechen 在 PTT [ cookclub ] 看板的留言(推文), 共3854則
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23F推: 咖啡色的那個是福菜,排骨要油一點09/02 11:37
24F→: 有的派別會加炸過的蒜頭來提味09/02 11:37
25F→: 筍乾也有分是分有沒有多加有節大塊的或單純筍絲乾09/02 11:38
52F推: 大創或icolor 看看?話說我就是用無印這款比較短的07/09 10:27
53F→: 真的日式筷子比較輕且夾魚除魚刺很方便07/09 10:28
10F推: 可以仿造太史豆腐的作法,把肉泥+雞蛋+豆腐打爛03/27 00:20
11F→: 做成蒸蛋,或者下水煮為川菜雞豆花03/27 00:20
3F→: 加上柴魚加水冰冰箱泡24小時左右12/11 20:10
4F→: 可是韓式的湯底是用丁香魚12/11 20:10
5F→: 所以就看你有沒有需要那麼講究囉12/11 20:10
17F推: 高湯沒辦法,通常得煮,不然就是要用泡的,昆布香菇12/11 20:09
4F推: 你自己做德國酸菜就好啦,只需要鹽巴跟水而已08/06 01:31
5F→: 市場的我盡量不買,畢竟製作過程真的不清楚08/06 01:32
6F→: 保存條件也不清楚08/06 01:32
20F→: 加味霖08/06 01:25
21F→: 刷兩到三層,但每一層都得很薄,乾了才再刷08/06 01:26
11F推: 如果要煮,可以先額外拿米+水去煮20分鐘08/06 01:24
12F→: 米+水會變成米湯,可以吸苦味08/06 01:24
26F推: 這個比較像是埔里的米粉,口感跟新竹或南部的不同07/30 03:38
93F→: 你煮麵的湯如果完全沒有鹽巴和油,可以放涼07/24 22:41
94F→: 拿來做西北的漿水麵,涼的,酸辣口味夏天挺開胃07/24 22:42
95F→: 或者拿這個煮麵水當水泡菜的發酵引子07/24 22:42