作者查詢 / lemondrink
作者 lemondrink 在 PTT [ cookclub ] 看板的留言(推文), 共133則
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8F→:請問樓上廚友, 蒜泥在打的過程加水對醬汁會有影響嗎?02/09 00:18
9F→:加番茄丁我是參考學校附近那家餐館的 所以改了一下食譜02/09 00:20
13F→:另外蒜泥是參考 #18dozNd3 #1890Yo1w兩位廚友的分享~02/09 00:26
14F→:喔喔好的, 非常謝謝您的建議!! :P02/09 00:28
25F→:謝謝樓上廚友 但外面餐館這道菜加很多料 還加了洋蔥02/09 01:01
26F→:他們是怎麼辦到的呢...是用大火快炒嗎???02/09 01:01
9F推:一定要先川燙啊...覺得可能是原po味覺較敏感的緣故01/28 08:02
10F推:我也是屬於對腥味很敏感的人 可以了解原po的感受 XD01/28 08:04
11F→:再來食材新鮮度也是...換個地方買食材?01/28 08:05
3F推:蘋果不一定要 覺得加蘋果會讓咖哩比較不辣01/27 22:13
4F→:而且如果要加蘋果 建議是以蘋果泥的方式01/27 22:13
12F推:對呀 看日劇時也覺得為什麼沒有抽油煙機呢01/19 17:25
4F推:其實我覺得不用醃耶 咖哩本身就算是一種醃料了01/09 03:55
5F→:如果先醃 要考慮醃料味道和咖哩合不合 不然吃的時候01/09 03:56
6F→:就會發現咖哩是一種味道 肉又是另一種味道 有點怪01/09 03:56
7F→:像是醬油我就覺得不是很合 之前我也是會先醃肉再煮01/09 03:57
8F→:但當時吃的人就很嫌棄 XDDDD01/09 03:57
9F推:另外米酒和咖哩 或其他中式醃料吃起來都覺得不太適合01/09 04:01
1F推:推!!!!!!! 另推潛台詞 XD01/08 04:36
1F推:天啊~感覺好好喝!11/25 02:00
5F推:炒蛋煎蛋加醬油,正港台灣味,讚!11/23 23:09
17F→:可以加蛤蠣~11/06 17:21
277F→:公館水源市場 紅蘿蔔(小)x3+菜頭(大)+馬鈴薯x1 約100元01/23 23:02
278F→:好像買錯攤貴到 另一攤馬鈴薯(大)2+紅蘿蔔1+洋蔥1=5001/23 23:03
304F→:公館水源市場 一樓近汀洲路中藥店 枸杞一兩20元03/06 18:57
305F→:一兩大約是一個巴掌抓起來的數量03/06 19:02
307F→:公館水源市場 雞胸肉一斤80元03/16 02:36