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作者 honu 在 PTT [ NIHONGO ] 看板的留言(推文), 共8則
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219F推:N2超低空飛過!我只唸了四個月的日文啊!真是大驚奇02/01 22:37
1F推:浮沫11/04 17:14
13F推:其實中菜也會撈,你去看外面的高湯熬的時候都會撈掉11/04 17:23
21F推:要使湯的味道細緻,就必須很勤勞的撈去浮末啊,不然味道會臭11/04 17:42
23F→:中式料理的老母雞火腿高湯也是必須要不斷撈去浮末11/04 17:44
25F→:基本上,不管那一國食譜的料理,如果要熬高湯就是要耐心的撈11/04 17:45
26F→:中華料理有人會丟蛋白進高湯中吸取,還有用宣紙吸去油脂11/04 17:46
27F→:著名的孔府家菜還是用雞胸肉剁碎的肉蓉下去吸取這些東西11/04 17:47
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