4 Views· 22 September 2022
我家待客最愛做的壹道硬菜,有葷有素又營養,招待客人有面子【我是馬小壞】
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#五花肉#客家美食#中餐
竹蓀釀肉
今日小貼士:
配料:竹蓀20顆,肉末200克,香菇5朵,香蔥
適量,生抽30克,鹽3克,胡椒粉2克,澱粉5克,
食用油適量
註意事項:
竹蓀浸泡10分鐘即可,過渡浸泡營養會流失。
竹蓀的花朵味道比較重,需要去除再食用。
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