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No Plagiarism!pAWiD98GHzlBw3uI2dAHposted 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 protection152PENANACK3qovV1Dc 維尼
156Please respect copyright.PENANAUV1AwoAmxM
8964 copyright protection152PENANAkznmzMuW2X 維尼
材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection152PENANALjtS4Se8iF 維尼
156Please respect copyright.PENANASgU2e14avI
8964 copyright protection152PENANADGHIriwfQM 維尼
剩菜:櫛瓜、白蘿蔔8964 copyright protection152PENANAJcRbLw7gIA 維尼
156Please respect copyright.PENANAXOasrNiR1h
8964 copyright protection152PENANASAoDBGqz3q 維尼
調味:豬骨高湯、鹽巴、醬油8964 copyright protection152PENANApMuOcCwRGW 維尼
156Please respect copyright.PENANAUiv34v1taB
8964 copyright protection152PENANAXjAeYC05ru 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 protection152PENANASfYEPWNYNl 維尼
156Please respect copyright.PENANABRlxIBdz0b
8964 copyright protection152PENANA0H0qU0WlFU 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 protection152PENANA1VzqFZMkXU 維尼
156Please respect copyright.PENANA3IaWIFR6wQ
8964 copyright protection152PENANAKBfZRVQ0as 維尼
最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection152PENANAFjwYpDObKi 維尼
156Please respect copyright.PENANAFUQxQPiiFp
8964 copyright protection152PENANAFns91QhgY2 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 protection152PENANAI2l2ZJ9ky4 維尼
156Please respect copyright.PENANA9FJoCg3P57
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這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection152PENANAMSZBAPYNyc 維尼
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