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| 頁次：27/36 每頁50條記錄， 本頁顯示1301 到1350， 共1763 分頁： [<<] [上一頁] [26] [27] [28] [29] [30] [下一頁] [>>] [首頁] [尾頁] | |
| • #跟帖# 以我的經驗，盡量避免用不沾鍋燒湯水。 [私房小菜] - uptrend(48 bytes ) 2007-05-02 | |
| • 不粘是技術問題，以毛毛媽的技術，用好的非不粘鍋也沒問題。 [私房小菜] - uptrend(118 bytes ) 2007-05-02 | |
| • #跟帖# 偶爾沒事. 腳氣病主要累及神經係統、心血管係統和水腫及漿液滲出。 [私房小菜] - uptrend(78 bytes ) 2007-05-01 | |
| • #跟帖# 蕨菜有分解vitamin B1的酶，所以人多吃蕨菜會得腳氣病。 [私房小菜] - uptrend(42 bytes ) 2007-05-01 | |
| • #跟帖# 還是同樣道理，用鹽醃製的蔬菜至少過21天，否則致癌 [私房小菜] - uptrend(0 bytes ) 2007-05-01 | |
| • #跟帖# 印在鍋上，所以是日常生活用法 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# "焦"在日語裏有搞砸了意思，是很不吉利的，日本人不會在飯桌上吃焦飯 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 這是讀字典，但不是實際生活用法 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 在日本，從前，紅豆飯多是辦喪事時吃（以紅衝惡），白飯多是辦喜事吃 [私房小菜] - uptrend(132 bytes ) 2007-04-30 | |
| • #跟帖# 帯飯焦的菜飯 is not Japanese version [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# The original 赤飯 is made by red rice. The modern version [私房小菜] - uptrend(90 bytes ) 2007-04-30 | |
| • #跟帖# Most of time, no 紅豆. The one with 紅豆 is for ceremony. [私房小菜] - uptrend(39 bytes ) 2007-04-30 | |
| • #跟帖# 實際上，おこわ是指加了菜的糯米和大米混合飯。 [私房小菜] - uptrend(61 bytes ) 2007-04-30 | |
| • #跟帖# You can go to any department store and find many okowa [私房小菜] - uptrend(17 bytes ) 2007-04-30 | |
| • #跟帖# 山菜栗おこわ・鶏五目おこわ・野沢菜ちりめんおこわ [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# おこわ is not 赤飯（赤豆飯）。 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 打孔戴環 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# Yes, 是sakura的漢字, or Cherry的漢字 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# The basket of the horse [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 炊きおこわ: 菜飯 [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 手入= if you put your hands in, they will be cooked [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# About half can be left [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# Your 電飯鍋 is a very good one [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 你摘的地方有排放過化學廢物嗎？ [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# by law, they can even fine you for speeding over 1mph. [私房小菜] - uptrend(0 bytes ) 2007-04-30 | |
| • #跟帖# 近來總有驚人之作：Pizza麵包。 [私房小菜] - uptrend(104 bytes ) 2007-04-30 | |
| • #跟帖# 蛋糕（圖案）第一，青菜（烹調）第二 [私房小菜] - uptrend(0 bytes ) 2007-04-29 | |
| • #跟帖# 忘記說了，做鱒魚不用刮鱗，吃的時候把魚皮帶鱗揭掉，隻吃魚肉 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 不要吃魚皮。 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 做salmon也是同樣道理。另外養殖salmon的Omega3含量隻有野生的1／10 [私房小菜] - uptrend(41 bytes ) 2007-04-27 | |
| • #跟帖# 鱒魚富含Omega3脂肪酸，所以盡量不要另加油烹調。因為 [私房小菜] - uptrend(231 bytes ) 2007-04-27 | |
| • #跟帖# 鱒魚很容易燒熟，所以不需要煎炸或長時間烹調 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# I tried 清蒸,紅燒, all good [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# Cut in half, microwave 4 minutes (depends on power) [私房小菜] - uptrend(127 bytes ) 2007-04-27 | |
| • #跟帖# Agreed, 講究的用料是成功的關鍵.烹調可以很簡單，原料好的話 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 胡說，飽和脂肪絕對超標準。一般28克奶酪就含20％的飽和脂肪日懾取量 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 為防止其幹燥和氧化，盡量放入塑料袋中或密封的容器中冷藏比較好。 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 保存小幹蝦時，為防止其幹燥和氧化，盡量放入塑料袋中或密封的容器中 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 相比蝦米，小蝦皮的含鹽量高，含蝦肉少，含雜質多，含鈣量高。洗洗再 [私房小菜] - uptrend(495 bytes ) 2007-04-27 | |
| • #跟帖# 道理是蒸氣能同時接觸比容器底部更大的食物外表麵 [私房小菜] - uptrend(0 bytes ) 2007-04-27 | |
| • #跟帖# 如果食物外露的表麵積大，用蒸法熟得快。容器則小用隔水燉法效率高。 [私房小菜] - uptrend(26 bytes ) 2007-04-27 | |
| • #跟帖# Good question [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# Teflon是唯一的不沾塗料。也就是說，隻要有不沾塗層，肯定有Teflon。 [私房小菜] - uptrend(57 bytes ) 2007-04-26 | |
| • #跟帖# You mean to buy one more house? WOW ... [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# cut in same sizes and cook less time [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# 扁桃體割了還怎麽發炎啊？難道是隻割了一半？ [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# 我小時候割了扁桃體，吃筍從來不會發炎 [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# 我小時候割了扁桃體，吃筍從來不會發炎. [私房小菜] - uptrend(0 bytes ) 2007-04-26 | |
| • #跟帖# 刀要常磨，好刀也是。 [私房小菜] - uptrend(111 bytes ) 2007-04-26 | |
| • #跟帖# I like Japanese knife better. [私房小菜] - uptrend(102 bytes ) 2007-04-26 | |
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