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No Plagiarism!DZg2Hk4Mh2uT0T4gQzzBposted 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 protection215PENANALfgP54I9jV 維尼
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材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection215PENANAJL0jaWw7TX 維尼
219Please respect copyright.PENANAn4W2QAUmi9
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剩菜:櫛瓜、白蘿蔔8964 copyright protection215PENANAvaeZ4Z78wi 維尼
219Please respect copyright.PENANAubpOswHp7D
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調味:豬骨高湯、鹽巴、醬油8964 copyright protection215PENANArEaw3AoYpw 維尼
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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 protection215PENANA4RIBHevZ7z 維尼
219Please respect copyright.PENANAQeGWDUZAKP
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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 protection215PENANApbV4BVAyIA 維尼
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最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection215PENANAAmjbUfZbyb 維尼
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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 protection215PENANAc7fQR36x2F 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 protection215PENANADp1JwKLNeD 維尼
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