作者查詢 / symmuta
作者 symmuta 在 PTT [ cookclub ] 看板的留言(推文), 共60則
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8F推:三杯06/24 01:59
25F推:拿來做泡菜比較適合06/14 05:39
24F推:洋蔥跟蔥冰過就不會了 可先放冷藏在切05/31 15:54
20F推:金厲害~03/25 03:57
8F推:以後買回來先燙熟 在冷凍 要用在拿出來09/18 06:06
9F→:通常冷度如果不是很足2~3天就會肉色轉青綠 會有臭味09/18 06:07
8F推:改天買雞腿仁 這是最好吃的一個部分09/15 00:17
9F→:我在想 應該是沒斷到筋09/15 00:17
48F推:泰式燒雞醬... 怪人一個!08/26 03:30
4F推:龍鱈魚 粗麟油魚 (假鱈魚)04/01 02:40
19F推:竹筍要冷水川燙才能去苦味....切記!!12/22 16:45
20F→:至於油脂 應該是說 青菜用油炒會比較漂亮 也比較好吃12/22 16:47
21F→:但..能不能去除苦味 我就不知道 所以不能下定論了~!!12/22 16:48
22F→:冷水就放入竹筍在開火燙 如果燙一次還會苦就再燙一次...12/22 16:49
2F推:炒糖色即可不用家那麼多醬油08/10 12:11