tag:blogger.com,1999:blog-1797385685876080195.post1318769651837856678..comments2024-02-17T22:47:41.162-08:00Comments on La Cuisine De Veronica V女廚房: 蠔油冬菇炆豬脷豬手成日都好鬼happy 既Mrs.Thttp://www.blogger.com/profile/14368115530377364229noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1797385685876080195.post-34032068066317424022013-03-01T17:26:02.000-08:002013-03-01T17:26:02.000-08:00D豬手係咪你斬架?我覺得你D刀功好犀利啊!
[版主回覆03/02/2013 17:10:16]係呀~...D豬手係咪你斬架?我覺得你D刀功好犀利啊!<br />[版主回覆03/02/2013 17:10:16]係呀~ 豬手係我斬架,本身係急凍豬手,一包有2隻...<br />首先把斬刀一定要夠利,唔利就唔洗旨意斬得靚;<br />第二斬雞鴨一定要凍斬,少少暖暖地都唔得,一斬就皮肉骨全部分開散哂架嘞! <br />LoAlicenoreply@blogger.comtag:blogger.com,1999:blog-1797385685876080195.post-7814796231188226502013-03-03T01:28:58.000-08:002013-03-03T01:28:58.000-08:00冬菇好大隻
[版主回覆03/08/2013 19:18:45]花菇冬菇都係厚身 + 香先為之靚~
...冬菇好大隻<br />[版主回覆03/08/2013 19:18:45]花菇冬菇都係厚身 + 香先為之靚~ <br />厚身既菇齋浸水去煮無咁入味腍滑架! 我之前都覺得浸完水去蒸好多鬼餘,不過上次整盆菜,見d花菇咁靚咁厚身唔想嘥料試吓蒸....原來真係咁大分別! 蒸過既冬菇真係好食好多! 妳都試下啦~<br />[andrea回覆03/07/2013 08:55:09]我都會浸過夜不過就冇蒸過~<br />尋晚我地先食冬菇炆鴨腳<br />[版主回覆03/06/2013 23:16:29]其實係厚身既花菇來! 一定要浸過夜 + 蒸過先夠腍夠入味~ <br />andreanoreply@blogger.comtag:blogger.com,1999:blog-1797385685876080195.post-52313482844882301412013-03-06T23:17:06.000-08:002013-03-06T23:17:06.000-08:00i want food
[版主回覆03/08/2013 19:14:35]Thanks Vikut...i want food <br />[版主回覆03/08/2013 19:14:35]Thanks Vikute! <br />Vikutenoreply@blogger.com