」壇論時即「稿投 說要話有
025-090-9080 repusytic╱攝拍助協
敏倩章
。可即絲蔥灑,
關鍵字合理收費
,鐘分3燜鹽灑後蛋打,
濃縮咖啡
,蠔生放分5~3煮燜鍋蓋煮燜2
。水、仁蒜醃放,
高濃度燕窩酸
,香煎火中用飯拌子太明把,
商品代銷服務
,油許少放鍋熱香煎1
。味調粉椒辣上灑,
商城上架服務
,勻拌飯白、醋米糯加子太明:備準許少各鹽、絲蔥,碗半水、個1蛋、個8~6蠔生,匙大5.1各仁蒜醃、醋米糯、粉椒辣,g07子太明、碗3飯白:料材】飯燉蠔國韓【。感口脆硬帶中辣道味飯、香好巴鍋
。鐘分01煮火小,勻拌碎蒜及醋加續醋加2
。滾煮水、漿糖楓及以鹽入加豆黑子豆煮1
許少各鹽、碎蒜,匙大2各水、醋米糯、漿糖楓,g051豆黑甜售市:料材】豆黑甜煮醬【。胃開很,香蒜著帶中甜甘來吃豆黑
。油麻芝淋,滾煮蛋打,分01煮菜泡加、分53燉,1法做入加小大口適切腐豆菜泡放2
。滾煮料味調有所和仁蒜、椒辣加,滾煮排肋過蓋水加,焦微黃金至煎排肋香煎1
。下一醃粉麵、鹽許少用排肋:備準匙小1各糖、鹽、油醬,匙小2粉椒辣,匙大2各醋米糯、醬噌味、醬椒辣:料味調量適各鹽、粉麵、水、椒辣生,匙小1油麻芝、個8仁蒜、g009菜泡、盒1腐豆、個2蛋、gk1排肋豬:料材】鍋排肋豬菜泡【。癮過好吃飯配,香醬辣帶稠濃汁湯
。時小3燉火小轉,滾煮度再1法做下續,滾煮料材餘剩加,滿分7至水加鍋湯湯燉2
。起串口肚雞將籤牙用,個5頭蒜、顆3棗紅、米糯入塞內肚雞料塞1
。中肚雞入塗鹽許少用,後臟內空挖雞全
:備準
lm0052水、個01頭蒜、根1參水國韓、顆9棗紅、g002米糯、g058~057雞全
:料材】湯雞參人【。足十味香蔘,雅淡味滋但濁白色湯雞走趴趴、料好呷你帶傑仁葉╱影攝 萍靜陳╱導報。鹹過會不又胃開,糖及醋點加則,度辣及度鹹和調要如,到提也她,重太道味免以,少減要就時味調,中理料在放起一醬椒辣及噌味把慣習理料國韓,醒提她。食美式韓道4範示敏倩章廚主政行班藝廚味賞repusytic。動大指食人得看讓常,濃味香噴理料式各中劇韓
章文欄專多更
日70月60年6102
味夠濃香 理料式韓
rettiwT 到享分
krulP 到享分
koobecaF 到享分
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