」壇論時即「稿投 說要話有
婷雅莊
。粉味七、椒胡黑上灑，
Led電子零件
，色上至鐘分4約煎面雙鍋底平以色上煎2
。定固籤竹用，
口碑行銷
，來起捲筍蘆、蒡牛、茄番包根培以捲包1
。用備、乾瀝，
國外商標註冊
，鐘分1約鎮冰，
乳膠床墊缺點
，鐘分1約燙汆筍蘆、鐘分3約燙汆蒡牛。皮去、秒01燙汆茄番：備準量適各椒胡黑、粉味七，
LED模組
，顆51各茄番黃、紅，
台中超跑禮車出租
，片01根培、克03段筍蘆、克02條蒡牛皮去：料材】卷茄番根培蒡牛煎香【。出凸其尤勁咬及香蒡牛，汁多脆爽料菜蔬，放奔氣香根培
。鐘分１約煮火小料材他其入加，後香炒蒜、薑、蔥的料醬醬沾煮2
。黃金面雙至煎，麻芝沾、形塑勻混蔔蘿紅、蒡牛加2料材黃金煎1
克51各末蒜、薑、蔥和油麻芝，lm021醬茄番、lm05油醬、lm06醬鮮海：料醬許少各粉椒胡、鹽，顆1蛋、lm081水、克051粉麵筋低、克55粉米糯：２料材許少麻芝白、黑，克03絲蔔蘿紅、克07絲蒡牛皮去：1料材】餅Q蒡牛麻芝【。好更味風，汁醬辣微酸微香鹹上沾，彈Q很感口
。椒胡及鹽上灑盤盛，秒52約炸油℃081以糊麵裹蒡牛，勻拌蛋雞、粉麵、油、糖、水炸油2
。化氧防水泡，片薄成刨、皮去蒡牛片刨1
克51各椒胡、鹽，顆1蛋、克571粉麵筋低、lm06油、克011糖紅、lm001水、克003蒡牛
：料材】點小蒡牛脆酥【走趴趴、料好呷你帶新凱高╱影攝 如玉廖╱導報。佳較感口，感維纖低降，些細刨可絲蒡牛的餅Q」。味苦有會頭過，鍋起即黃金炸，脆酥會不來起炸，方地的糊麵附沾有沒、勻均裹要，時糊麵裹片薄蒡牛「：醒提他，理料蒡牛享分婷雅莊生學科飲餐學中德明中台。人引特獨更味氣，高還蔔蘿紅、菜椰花青比維纖食膳蒡牛。香是都嘴滿來嚼，口脆常非，碎即碰一
章文欄專多更
日61月50年6102
變多法吃 蒡牛纖高
rettiwT 到享分
krulP 到享分
koobecaF 到享分
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