沒見你的餡兒，看看多稀。一般來說先加水和鹽，攪拌肉餡起黏，然後加醬油，薑粉。然後加菜，最後加香油鎖住水分。

來源: 烹小閑於 2025-07-06 08:44:13 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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