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No Plagiarism!e5JJ3bboHI7tIFu7yWc8posted 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 protection146PENANAfJ3sYS7l3w 維尼
150Please respect copyright.PENANAlnchpSDfZq
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材料:泡菜、豬肉、冬粉、嫩豆腐8964 copyright protection146PENANAj7HsMQYLic 維尼
150Please respect copyright.PENANAqTHrXqaLo0
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剩菜:櫛瓜、白蘿蔔8964 copyright protection146PENANAMgMuF8AdIz 維尼
150Please respect copyright.PENANAAiDsqHOEt9
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調味:豬骨高湯、鹽巴、醬油8964 copyright protection146PENANAbnHv4LdOZK 維尼
150Please respect copyright.PENANAK4V5BrPU9i
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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 protection146PENANAdlPEZH3DYl 維尼
150Please respect copyright.PENANAZu0YO0VmJn
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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 protection146PENANAfhDAKXt2UR 維尼
150Please respect copyright.PENANAKJqiIurvuo
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最後才放櫛瓜和冬粉,熟了就行。8964 copyright protection146PENANAxWcYPI3CHt 維尼
150Please respect copyright.PENANAVgUWpU3n7q
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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 protection146PENANAn4ZAuSy9CH 維尼
150Please respect copyright.PENANAy9Jb97Lct9
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這就是宅米今天的晚餐~入味的白蘿蔔最高!8964 copyright protection146PENANAJUrZmFQFlO 維尼
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