我會把蒸過的薑絲和蔥絲丟掉(已經withered),撒上新鮮的薑絲和蔥絲(要切得特細的),然後淋上熱得冒煙的油,能聽到滋滋的聲音了。
我會把蒸過的薑絲和蔥絲丟掉(已經withered),撒上新鮮的薑絲和蔥絲(要切得特細的),然後淋上熱得冒煙的油,能聽到滋滋的聲音了。
• 經典!你這個好像更正宗些! -07東東媽- ♀ (0 bytes) () 12/17/2011 postreply 14:01:23
• 你是蒸之前放鹽還是把鹽放到汁裏? -大灰狼太太- ♀ (0 bytes) () 12/17/2011 postreply 14:08:16
• 再班門弄斧一下。最考究的方法是, -nanjingreninuk- ♀ (837 bytes) () 12/17/2011 postreply 14:34:02
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