作者查詢 / najoy
作者 najoy 在 PTT [ cookclub ] 看板的留言(推文), 共317則
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45F→:老實說我吃蛋從來沒在看期限的 家裡都冰走號 全憑五感判斷12/07 00:34
46F→:錯字 冰箱12/07 00:35
1F→:以前有壓力鍋時我是用來煮甜點 個人認為用其它器材(電鍋、瓦12/02 18:26
2F→:斯爐)煮出來的味道還是不一樣的 紅豆湯、紅豆紫米粥、花生湯12/02 18:27
3F→:銀耳蓮子湯、綠豆湯我都用壓力鍋12/02 18:28
8F→:還能吃 只是要盡快 下次切完記得泡水會比較慢氧化11/28 23:12
45F推:推一個 我朋友家裡也種人住三峽水田應該是在桃園吧10/23 02:18
46F→:常常看她一個小美女弄成村姑樣很趣致^^10/23 02:18
10F→:煮菜用的蕃茄用"牛蕃茄" 小蕃茄算是水果了~03/11 02:36
5F→:老滷汁的做法是可行的 但要注意不要添加易腐敗的食物06/23 22:46
6F→:像滷汁要留老滷的話 那一鍋在加入易腐食物時(豆干、海帶)會06/23 22:49
7F→:先把要留的分裝,當天要用的加入新湯/新滷包 再加易腐食物06/23 22:49
8F→:這一鍋當天用完就倒了 另外分裝的滾過留存 沒試過洋蔥 不過06/23 22:51
9F→:用個幾次把食物濾出來只留湯 湯下次再放洋蔥-煮幾次-濾掉06/23 22:53
10F→:這樣應該是可行的06/23 22:53
3F→:切好分小包放冷凍、做蔥油~超下飯04/04 03:52
1F→:我覺得你可以去有賣米的傳統雜糧行問02/13 02:30
2F→:我也住文山區,忠順街上達叔麵包對面有一間02/13 02:31
17F→:我記得前面有文是說可以加咖啡粉、鮮奶油之類的…10/05 01:50
18F→:對了 還有絕招 放隔夜!10/05 01:52
4F→:我家的醬油已經很少用了 幾乎都用油膏~09/19 16:19