No Plagiarism!yzhPdrstkDNC1kAAvJCtposted 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 protection153PENANAv1t5hlb2c2 維尼
157Please respect copyright.PENANAnqDhML6J0K
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材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection153PENANAyt47GWT5MI 維尼
157Please respect copyright.PENANA2BdPYcHYgP
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剩菜:櫛瓜、白蘿蔔8964 copyright protection153PENANAG7fE3vducn 維尼
157Please respect copyright.PENANAJMxVrtLsja
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調味:豬骨高湯、鹽巴、醬油8964 copyright protection153PENANA9rebKKDtIp 維尼
157Please respect copyright.PENANAIHuIqq6ynZ
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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 protection153PENANAqPyHv7CHDi 維尼
157Please respect copyright.PENANA3fiBYNi8he
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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 protection153PENANAbTXdG6v0eN 維尼
157Please respect copyright.PENANA9VGQXVVdpj
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最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection153PENANAJc5pXEyVPs 維尼
157Please respect copyright.PENANAVNgypy6UXo
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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 protection153PENANA3pMlSksP1z 維尼
157Please respect copyright.PENANAgWH7dL06Pj
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這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection153PENANAcfqrZsMRpB 維尼
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