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No Plagiarism!uuPfqMmBCjWK2uPtHTCjposted 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 protection217PENANAF0QqWhZgYJ 維尼
221Please respect copyright.PENANAQMlwX81Va4
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材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection217PENANAwKAXwUXiRR 維尼
221Please respect copyright.PENANAADVSSgazHO
8964 copyright protection217PENANAY5srStydU7 維尼
剩菜:櫛瓜、白蘿蔔8964 copyright protection217PENANAT9W2Ys5GgI 維尼
221Please respect copyright.PENANAUb1heppSb5
8964 copyright protection217PENANA5QkaNqKL0S 維尼
調味:豬骨高湯、鹽巴、醬油8964 copyright protection217PENANA2GstciTmXi 維尼
221Please respect copyright.PENANAbatS9OFSr9
8964 copyright protection217PENANAUvHUJwPMM3 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 protection217PENANAXJvTHsEzw5 維尼
221Please respect copyright.PENANA3Hbegf0Oq0
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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 protection217PENANArMsQxd4EAG 維尼
221Please respect copyright.PENANANGfKvr93RE
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最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection217PENANAdi16WVUqYZ 維尼
221Please respect copyright.PENANAjdXYT9gohH
8964 copyright protection217PENANAtnNc5QP191 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 protection217PENANAvEaojNZTHr 維尼
221Please respect copyright.PENANA0Cv0gqO6Ht
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這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection217PENANAIlosm3WtYO 維尼
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