作者查詢 / huiminyu
作者 huiminyu 在 PTT [ cookclub ] 看板的留言(推文), 共571則
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9F推: 如意捲,可以絞肉泥和蝦泥各半,變成如意海鮮捲02/13 12:22
12F推: 原來大家都沒洗,幸好我也沒洗02/12 13:13
5F推: 吳秉承師傅炸蛋酥是蛋液:油=1:1,這方法很好用,省油02/10 21:04
1F推: 我的是575,不推02/09 00:04
2F→: 燒烤的肉的時候容易油爆,噴到上方的燈管黏住,沒清又02/09 00:04
3F→: 加就會冒煙。燒烤時間又很久也不是很好吃,然後一定要02/09 00:04
4F→: 用原廠的烤架,重點是我才幾個月沒用燒烤功能它就壞了02/09 00:04
17F推: 什麼,可以用盤子!說明書就說只能用原廠烤架02/09 11:10
18F→: 後來有像炸鍋都用氣炸鍋了,真心覺得不要浪漫這個錢02/09 11:13
10F推: 有看到yter分享玻璃氣炸鍋,優點是可以放洗碗機,可以02/07 21:24
11F→: 看到食材,缺點是比起飛家,要炸比較久02/07 21:24
64F推: 我在澎湖的時候,就有開在自家的自助餐店,都是學生去02/03 22:46
65F→: 買比較多,就是從人家的大門進去到廚房選菜,到客廳結02/03 22:46
66F→: 帳,也有些人會留在客廳吃。感覺很奇妙02/03 22:46
23F推: 樓上是說阿淇博士01/31 20:09
26F推: 湯濁就換換湯啊01/26 18:18
27F→: 我們在家就是先燙到半熟放一盤01/26 18:19
18F推: 香菇素蠔油就是有香菇味道的醬油膏,沒什麼特別。金蘭01/25 09:34
19F→: 香菇素蠔油真的鹹,上次我還買2瓶....01/25 09:34
8F推: 蘿蔔絲90001/18 10:00
9F→: 水60001/18 10:00
10F→: 在來米粉30001/18 10:00
11F→: 在來米粉:水:蘿蔔絲1:2:301/18 10:00
12F→: 水加蘿蔔絲是在來米粉的5倍01/18 10:00
13F→: 太白粉是在來米粉的10分之101/18 10:00
14F→: 我是看食譜記的,覺得還行,攪拌很重要01/18 10:00
23F推: 煮蘿蔔絲的時候,先加水小火攪拌,等蘿蔔絲熟才能加在01/18 10:21
24F→: 來米粉水,順時針方向攪拌01/18 10:21
25F推: 要不黏可以加馬蹄粉不要太白粉01/18 10:24
26F→: 切的時候不會黏刀01/18 10:25
27F推: 也會Q01/18 10:34
33F推: 看起來都沒問題。01/18 11:41
34F→: 下次改放馬蹄粉(荸薺粉)試試看,是雜貨店老闆娘教的,01/18 11:41
35F→: 蒸40分鐘01/18 11:41
36F→: 要蒸之前先吃看看,覺得粉粉的就是沒熟,要再煮01/18 11:43
41F推: 對,要炒到不黏鍋為止01/18 11:53
55F→: 我第一次做是用萬用鍋,飛利浦官網有教學,完全照做,01/19 13:13
56F→: 失敗,再做還是失敗,放棄用萬用鍋做01/19 13:13