x
No Plagiarism!iNJuOSj2styas7bJIbCGposted on PENANA 今天是用前幾天的剩菜加入本來要煮的泡菜豬肉裡,變成一大鍋。8964 copyright protection219PENANAderbDN5H19 維尼
223Please respect copyright.PENANA8oRlNxWDrH
8964 copyright protection219PENANAdsegmNxhRa 維尼
材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection219PENANAiuF7JTuwQY 維尼
223Please respect copyright.PENANA19mBbuRKUH
8964 copyright protection219PENANABQIpslykPe 維尼
剩菜:櫛瓜、白蘿蔔8964 copyright protection219PENANAIVvjQSvAlV 維尼
223Please respect copyright.PENANAkZhXFOjJAp
8964 copyright protection219PENANAyz58vSqZhE 維尼
調味:豬骨高湯、鹽巴、醬油8964 copyright protection219PENANAmezJsqqX5r 維尼
223Please respect copyright.PENANAck0VEyMaUT
8964 copyright protection219PENANATS6OH7cxBx 維尼
先把豬五花肉片的油給煸出來,宅米也不想浪費,另外把豬油用容器裝起來,下次炒菜可以用。8964 copyright protection219PENANAQdXbEkDm4G 維尼
223Please respect copyright.PENANAdhuY9KWfdd
8964 copyright protection219PENANAvvcvb39TC1 維尼
倒米酒去腥,白蘿蔔扔進去,加入豬骨高湯和一些清水,噢噢,還有泡菜和豆腐也要扔,蓋上鍋蓋給他滾到白蘿蔔熟透,宅米切成薄片,所以不用花很多時間。8964 copyright protection219PENANAsSGDy07tKu 維尼
223Please respect copyright.PENANAvH9QHZ2HqO
8964 copyright protection219PENANAHG0EVfxr0l 維尼
最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection219PENANAs3BAg5P4aS 維尼
223Please respect copyright.PENANArhZ83KoewE
8964 copyright protection219PENANA53nphP5hR7 維尼
有些人不愛湯有醬油味,就不加,鹽巴也是看自己吃多鹹,起鍋前也能滴幾滴香油更有韓式風味w8964 copyright protection219PENANANd691OIP7I 維尼
223Please respect copyright.PENANAoUjZZsgQVr
8964 copyright protection219PENANAD2Pb4e0eou 維尼
這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection219PENANAYJCqUsMLxT 維尼
18.119.29.99
ns18.119.29.99da2