作者查詢 / capik
作者 capik 在 PTT [ cookclub ] 看板的留言(推文), 共1800則
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6F推:新疆叫烤包子沒錯~~好懷念,一個1元或1.5元,好好吃02/15 13:02
7F→:不過新疆是烤洋肉包子,跟豬肉口趕差很大~很大02/15 13:03
12F推:新疆的羊肉跟台灣的不同,不吃羊肉的到新疆也大多會吃羊肉02/15 15:03
13F→:我有從新疆帶回來的孜然粒(還沒磨成粉),可以給原PO02/15 15:04
14F→:我帶很多公斤回來喔!02/15 15:04
15F→:烤包子就是羊肉+很多很多洋蔥+孜然02/15 15:05
2F推:會澀應該是你用的菌種的關係12/30 21:26
3F→:另外自己做的優格,也可以不酸,不澀的....時間不要超過10hr12/30 21:27
4F→:還有除了蜂蜜...其實單純加一些白細砂糖,口感也很不錯12/30 21:28
5F→:大陸西安、新疆地區很多人都這樣吃12/30 21:28
11F推:我也是用林鳳營的當菌種,也不會太酸澀01/01 10:48
12F→:另外原味優格,發酵時間不要超過10小時,單吃會很順口01/01 10:49
13F→:發酵太久,太酸就一定要加糖了01/01 10:50
1F→:用大量水洗掉,重新加糖煮過12/06 20:50
4F→:冷凍可以放很久12/05 20:39
4F推:costco有上下火分開的是 威寶kh4212/02 13:49
3F推:飯團、壽司~~早上作都來得及12/01 17:58
3F推:http://goods.ruten.com.tw/item/show?2110901070721111/27 22:34
4F→:你應該比較需要這個東西,不沾手,懶人專用,超方便11/27 22:34
1F推:我有疑問~要重新做的話怎麼不選新鮮的生雞肉?11/18 16:23
2F→:大潤發有一個區域專門賣89元一隻雞,倒是蠻適合的。11/18 16:24
3F推:我是把他處理好之後,切成一圈一圈的,分裝,放冷凍11/05 20:36
4F→:想吃時就拿出來水煮、炒、紅燒...都行11/05 20:36
31F推:這東西新鮮的話清煮 很好吃 ,不用種口味的料理11/06 08:49