傳統滷肉做法:滷肉飯「燙、滷、燜」3大秘訣要牢記!不油膩、不死鹹這樣做
滷肉飯「燙、滷、燜」3大秘訣要牢記!不油膩、不死鹹這樣做
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One Action to Make Home
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《傳統滷肉》食譜與做法
https://icook.tw
愛料理精選5篇簡易食譜做法與步驟,有最新的傳統家常滷肉(阿嬤的味道)、傳統經典不敗料理_醬香滷肉_可無火料理!、傳統魯肉食譜。快速上色法。、冬瓜滷肉~ 超簡單的 ...
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【食譜】家傳滷肉( 3步驟完成)
https://daydaydaylan.pixnet.ne
偷偷說,不要以為滷肉很難,根本簡單到不行,口訣就是「煎肉再上色、加水再燉煮、開蓋再收汁」,就這麼簡單。 [材料]. 五花肉 2斤 (切 ...
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傳統家常滷肉(阿嬤的味道) by ching
https://icook.tw
炒至肉均勻上糖色. 把肉倒至鑄鐵鍋,加入2匙醬油、2匙米酒、2匙香菇素蠔油,並加水淹過肉即可,燉煮30分鐘. 放入豆乾、三角油豆腐,並加水淹過豆腐、 ...
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![傳統魯肉食譜。快速上色法。 by 紜琪媽咪](https://i0.wp.com/api.multiavatar.com/%E5%82%B3%E7%B5%B1%E9%AD%AF%E8%82%89%E9%A3%9F%E8%AD%9C%E3%80%82%E5%BF%AB%E9%80%9F%E4%B8%8A%E8%89%B2%E6%B3%95%E3%80%82+by+%E7%B4%9C%E7%90%AA%E5%AA%BD%E5%92%AA+-+%E6%84%9B%E6%96%99%E7%90%86.png?apikey=viVnb6N20jclO8)
傳統魯肉食譜。快速上色法。 by 紜琪媽咪
https://icook.tw
食材 ; 五花肉. 一條 ; 八角. 5~7粒 ; 大蒜. 5~6粒 ; 醬油. 酌量 ; 醬油膏. 酌量.
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營業級「滷肉燥」教你做!不用慢慢熬就能無敵好吃
https://food.ltn.com.tw