作者查詢 / ringohejia
作者 ringohejia 在 PTT [ cookclub ] 看板的留言(推文), 共219則
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12F推: 泰國產09/19 23:31
12F推: 豬油雞油都很好啊01/27 20:04
4F推: 白菜在這個季節就是要做成韓式泡菜啊!!!!冰著都不會壞01/22 15:34
3F→: 很難把這種調味料跟健康聯想在一起01/15 22:56
12F推: 是胡椒,爸爸我加了胡椒01/14 14:06
6F推: 很有幫助~~感謝!!01/04 20:09
2F→: 平底鍋加點油撒點鹽燒到冒煙,牛排放下去,一面燒到焦01/03 23:39
3F→: 黃,翻面,再煎約一分鐘左右,五分熱剛好吃01/03 23:40
4F→: 熟01/03 23:40
1F推: 煎上色可以增加風味(梅納反應),老不老應該只跟煮多久12/30 22:59
2F→: 有關係,而且條肉煮越久應該只會越爛12/30 22:59
3F→: 牛腩真的很適合煮咖哩啊!!!!!12/30 23:00
3F→: 薑又有老薑跟嫩薑,用法不一樣,拿麻油煎老薑跟薑汁12/29 22:38
4F→: 我想也天差地遠,薑黃一樓已經解答了12/29 22:38
6F→: 溫度對食材影響很大,燙雞肉、煎雞排、炸雞,應該你也12/29 22:42
7F→: 不會覺得是一樣的味道,薑也一樣,你可以多多嘗試12/29 22:43
4F推: 跟薯泥一起拌12/26 12:29