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作者 Waitingchen 在 PTT [ cookclub ] 看板的留言(推文), 共271則
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5F推:黃豆先蒸熟,加少許水打汁過濾,加足量水小火煮到小滾03/16 22:41
54F推:可以參考中研院邵老師的海鮮選擇指南02/06 21:12
55F→:http://fishdb.sinica.edu.tw/chi/seafoodguide.php02/06 21:12
11F推:沒加鹽?放一點黑胡椒或乾辣椒下去炒也很對味01/07 10:11
16F推:不一定要用美乃滋,黃芥末+蜂蜜、黑芝麻醬、花生醬、12/28 18:21
17F→:麻醬、酸黃瓜醬都可以用在三明治12/28 18:22
8F推:米蟲的幼蟲+1,把米丟冷凍庫兩三天,可殺死蟲與蟲卵12/24 22:56
9F→:至少不會再繁殖,之後洗米仔細一點撈掉12/24 22:58
10F→:之後新買的米都先冷凍過可以保存比較久12/24 22:58
6F→:泡菜、味增12/24 23:00
1F推:咖哩粉要炒過才會香耶,通常先熱油,放咖哩粉炒成糊狀10/04 14:43
2F→:再放其他的材料(肉、蔬菜)炒熟10/04 14:45
3F→:醃肉的時候也可以加咖哩粉,會更入味10/04 14:46
12F推:我也都用橄欖油取代奶油,還有全用中筋,都有成功09/01 15:58
13F→:當然我想會有口感上些微差異,原po可以比較一下囉~09/01 16:00
14F推:你沒提到炒的時候有放調味料,也許鹽、胡椒稍微多加08/28 20:23
15F→:一點味道就提出來了,香菇配義大利麵有點...微妙08/28 20:24
16F→:換成新鮮蘑菇,用義式香草調味好像比較合適(不過尊08/28 20:25
17F→:重原po口味啦),爆香的時候加蒜片蒜末應該也不錯08/28 20:26
18F→:天使麵不用過冷水,過了就不容易吸附湯汁味道了08/28 20:27
4F推:精華區9點心-->8巧克力 裡面的都不用烤箱唷08/22 13:13