」壇論時即「稿投 說要話有
。質雜和沫浮面表淨洗必務,
補充電解質
,後出撈煮水,
觸媒焚化爐
,味羶去要若肚羊其尤。味羶羊無且鮮新肉羊口進比會,
嘉義霧眉
,肉羊體溫的宰現日當購預,
iBET
,店賣專的章標證認肉羊產國掛懸有到可,
爆纖錠作用
,議建傑世馬味腥去 淨洗肚羊】手理料味美【傑世馬
。熟炒酒米、粉魚鰹加,
威士忌用水
,臟內羊入倒,絲薑香爆油麻下鍋熱,起撈時熟半、色變微至燙汆腰羊、肝羊、心羊法做
。用備片切淨洗腰羊、肝羊、心羊:備準量適各粉魚鰹、酒米,g001絲薑,lm03油麻,g001各腰羊、肝羊、心羊:料材】腰肝心炒油麻絲薑【。富豐感口雜羊,足十氣香絲薑香爆油麻
。熟炒拌酒米、油醬、粉貝干加,管菜芹入倒,熟半至炒肉羊入放,椒辣及以頭蒜香爆法做
。用備片切椒辣、丁切頭蒜,段切葉去菜芹:備準量適各酒米、粉貝干,根1椒辣,顆2頭蒜,lm51油醬,g051各管菜芹、肉羊:料材】肉羊炒管菜芹【。味惹香噴,口可嫩鮮肉羊炒
。味調汁檬檸擠,勻拌料味調、料材他其入加再,用備絲切,淨洗後出取,鐘分05至04煮水以肚羊法做
。用備絲切苗蒜、段切菜香:備準量適各糖砂、油香、鹽、末椒辣、末蒜,把1菜香,支1苗蒜,lm54醋白,顆4/1檬檸,g051肚羊:料材】肚羊拌涼式泰【。胃開很味酸點帶中辣微,口脆彈Q肚羊
。鐘分01約蒸,水杯1倒鍋外鍋電,料味調及頭蒜、絲薑加再,小大口適成切後涼放,時小1煮滾肉羊皮帶法做
。用備碎拍頭蒜
:備準
量適各酒米、鹽、油醬、絲薑,顆5頭蒜,g052肉羊皮帶
:料材】肉層三蒸清【鈞大高╱影攝 文韻黃╱導報。補進鬆輕能就家在,法手等拌涼、蒸清、炒快以,理料肉羊道4範示傑世馬闆老店賣專肉羊菜蔬品一。補溫肉羊土本吃饕老少不引吸便季冬到每,味羶無較嫩軟來吃,鮮新質肉但,高肉羊口進較本成,少量產為因然雖肉羊產國。味香肉滿充來嘗,勁嚼有牙彈Q皮肉羊皮帶
章文欄專多更
日81月10年7102
潤滋補溫 理料肉羊
rettiwT 到享分
krulP 到享分
koobecaF 到享分
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