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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10F→:燉紅酒牛肉…可能會有醬油味XD09/14 01:23
3F推:小時後幫外婆從採-煮-加鹽-成型-下大甕都做過orz07/27 01:35
2F→:再大台一點點的那種可以 這種太小了0 007/14 12:07
7F→:是黃芥茉醬嗎? 可以做蜂蜜芥茉醬 沾什麼都好吃 也可以做沙07/13 00:40
8F→:拉醬 這種天氣很開胃~07/13 00:40
23F→:我想重點是有沒有泡水進冰箱07/07 23:16
27F→:要冰就不能泡水07/07 23:20
3F→:凍死/冷死 意思差不多 就是水溫太低了(對蛤蜊來說)06/30 17:38
4F→:當天會使用可以泡水常溫放置(沒吐過砂的加點鹽) 要放到隔天06/30 17:40
5F→:以上的話請把水倒乾再冷藏。要用前再挑出死掉的06/30 17:40
1F推:中午還好 記得不要再放到下午約3點以後 那就太久了 還有不要06/28 18:25
2F→:還在悶熱(ex包包裡)or太陽下(有休息的話找涼一點的地方放)06/28 18:26
3F推:妳老公的說法沒錯 不過條紋煎鍋也可以做到 請他別管妳怎麼做06/26 04:06
4F→:成品是他要的就好。還要記得說"謝謝老婆"唷06/26 04:07
4F推:1可醃可不醃 2下一點油熱(別太熱)先下蒜 炸至金黃後先撈起來06/26 04:11
5F→:再大火煎二面封肉汁 拿起來是讓肉熟成 可拿可不拿 再小火煎06/26 04:12
6F→:至要的熟度。 油量大約鍋底可沾滿再多一點就夠了 牛小排油多06/26 04:14
8F→:沒醃的話起鍋前下鹽跟胡椒 裝盤後撒上炸好的蒜 OVER06/26 04:16
12F→:還滿多家飲料店會賣ice 先問好吧~06/25 17:43