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No Plagiarism!bLNkfmA9JmmCt3Gpixgmposted 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 protection212PENANA0Z9cpwiMBI 維尼
216Please respect copyright.PENANAYMEmwENB0N
8964 copyright protection212PENANAWHuk89IVgU 維尼
材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection212PENANAZn9CWrZ92z 維尼
216Please respect copyright.PENANABZ97zmVsKz
8964 copyright protection212PENANAr272lCG0pn 維尼
剩菜:櫛瓜、白蘿蔔8964 copyright protection212PENANAMmApCJJwXS 維尼
216Please respect copyright.PENANAQvQsSvkSk4
8964 copyright protection212PENANAkelk2JZW2b 維尼
調味:豬骨高湯、鹽巴、醬油8964 copyright protection212PENANA62ZVzezryS 維尼
216Please respect copyright.PENANA3zX5geFMbU
8964 copyright protection212PENANA36zHr9GtGB 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 protection212PENANA1GLjS3HCkV 維尼
216Please respect copyright.PENANA8zb4Jd4oSj
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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 protection212PENANALal2mGWD60 維尼
216Please respect copyright.PENANA2z5eH1eSlW
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最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection212PENANAaGk4q590Co 維尼
216Please respect copyright.PENANAffiDFB1AXA
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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 protection212PENANAs8gY2M1qra 維尼
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這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection212PENANAJSJoziVplx 維尼
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