tag:blogger.com,1999:blog-3157905606029221883.post1009710188759639763..comments2023-07-07T16:03:32.666+08:00Comments on 公子飯堂: 無化學豚出沒注意~十勝Isaachttp://www.blogger.com/profile/07221063298791828264noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3157905606029221883.post-45981086582464973662010-04-20T02:37:28.381+08:002010-04-20T02:37:28.381+08:00小頭,
唉,庸廚以百分之九十五的香港人愛吃「腍」為理由,凡事下重梳打,說到底都是懶!如豬扒勤力一點,...小頭,<br />唉,庸廚以百分之九十五的香港人愛吃「腍」為理由,凡事下重梳打,說到底都是懶!如豬扒勤力一點,用搥仔打鬆,再用梨及醃半天,包鬆腍,又何需化學處理到吃肉非肉?!Isaachttps://www.blogger.com/profile/07221063298791828264noreply@blogger.comtag:blogger.com,1999:blog-3157905606029221883.post-70161905970971803032010-04-19T23:10:34.734+08:002010-04-19T23:10:34.734+08:00我最討厭廚師下梳打粉醃肉,完全破壞了肉的質感和味道。但有些廚不管什麼肉都下梳打粉,真該打三十大板。我最討厭廚師下梳打粉醃肉,完全破壞了肉的質感和味道。但有些廚不管什麼肉都下梳打粉,真該打三十大板。小頭noreply@blogger.com