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作者 piliboy 在 PTT [ cookclub ] 看板的留言(推文), 共17則

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[問題] 青蔥管裡的凝膠狀液體？

[ cookclub ]8 留言, 推噓總分: +3

作者: Cain - 發表於 2011/09/13 19:25(12年前)

5^F推piliboy:有些食材蒐集節目都會拍新鮮斷面，那是好東西~別擔心09/13 20:58

[問題] 請問羊栖菜要如何料理呢?

[ cookclub ]7 留言, 推噓總分: +3

作者: ccr - 發表於 2011/08/09 12:12(13年前)

1^F推piliboy:加豆腐做涼拌08/09 12:24

2^F→piliboy:拿羊栖菜豆腐去google第一個就是作法08/09 12:25

3^F→piliboy:個人只會這樣處理，看日本節目好像還有做成豆腐漢堡排08/09 12:25

[食譜] 愛妻便當19號-粉蒸肉便當

[ cookclub ]5 留言, 推噓總分: +4

作者: brenda0227 - 發表於 2011/01/25 19:22(13年前)

2^F推piliboy:這比例還好吧01/25 21:11

[問題] 幫我解一個關於佛跳牆的謎團謝謝

[ cookclub ]28 留言, 推噓總分: +18

作者: PTT999 - 發表於 2010/02/08 10:35(14年前)

3^F推piliboy:海產的話應該是干貝吧02/08 11:09

[食譜] 香菇木耳蒸雞

[ cookclub ]7 留言, 推噓總分: +4

作者: oclick - 發表於 2007/11/04 16:31(16年前)

2^F推piliboy:你買的是不是殺好擺起來賣的? 現殺跟擺一陣子還是有差11/04 17:57

Re: [問題] 鹹酥雞

[ cookclub ]4 留言, 推噓總分: +1

作者: yushiuan55 - 發表於 2007/01/27 15:22(17年前)

1^F推piliboy:推~比小弟的更詳細 <(_ _)>01/27 18:06

Re: [問題] 鹹酥雞

[ cookclub ]16 留言, 推噓總分: +7

作者: piliboy - 發表於 2007/01/26 08:25(17年前)

3^F推piliboy:沒錯去掉雞胸骨後，留下來的肉真的不多01/26 08:36

4^F→piliboy:要處理到有足夠的量要不少的雞胸肉01/26 08:37

5^F→piliboy:又，兩種處理方式一種是直接骨肉分離(一樣人工)01/26 08:39

6^F→piliboy:(我不曉得是不是有機器的方式啦我沒問過)01/26 08:40

7^F→piliboy:另一種是有的店家雞排雞塊一起賣會要求用同一批雞胸肉01/26 08:40

8^F→piliboy:稍微劉(台語)一部份胸肉下來用來切雞塊用01/26 08:41

9^F→piliboy: ↑↑↑↑↑ 那部份是里肌肉01/26 08:54

11^F→piliboy:雞排還是鹹酥雞？鹹酥雞的話就看你要不要去骨01/26 09:15

12^F→piliboy:詳細作法板上有~我推一下哈密瓜版友的作法01/26 09:21

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