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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2F推:整之鹽焗也不錯 太大隻就對半 不要去鱗喔!!11/12 22:55
11F推:還有小蝦仁 2隻黏成一之大隻的 還是新鮮的好阿~@@10/27 12:23
12F→:如果買剝好的蝦仁 回來還是走一下水喔!10/27 12:24
3F→:冬菜蒸鱸魚也不錯吃10/27 12:28
2F推:正常是都沒剝殼啦...10/22 11:08
5F→:厄...我是從小就想當廚師@@ 現在已經進入餐飲業了@@10/22 11:12
13F推:水果酸的東西 本身就能軟化肉質 小蘇打跟嫩精也可(不推薦)10/22 11:20
14F→:還有 牛肉醃製時 把醃料加些水 一直絆攪 讓肉把水吃進去10/22 11:21
6F→:幫你問看看 我有朋友在美國當廚師!!10/22 11:34
3F推:會喔! 米其實泡個10分鐘應該就可以了10/11 13:31
51F推:靠 為什麼我根本沒看過人家這樣用...十大廚具之一耶!10/11 13:38
52F→:一圖點醒 大同電鍋人....10/11 13:38