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以前在娘家時,多有用絲瓜炒菜或是滾湯,有好多變化。今日去街市買餸時,啲絲瓜漲卜卜,即刻買...

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以前在娘家時,多有用絲瓜炒菜或是滾湯,有好多變化。今日去街市買餸時,啲絲瓜漲卜卜,即刻買黎煮。呢個餸簡單到不行...但甜到漏..零味精...零技巧...10分鐘搞掂,更加係減肥既人首選~
煮法,爆香薑蔥,落炒香爆口再落菇同絲瓜,落少少水,米油冚蓋燜熟就搞掂~~~


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Sici Chong 絲房菜廚房作者 自小負責家人三餐,跟父親學得一手傳統福建菜。喜歡煮,喜歡吃,把握每個機會學習不同地方的菜式,希望可以令吃的人從食物中感受到愛。 Sici’s Kitchen Just to let you know a bit more….the author of Sici Kitchen is a person.. l Who was the family chef since she’s a little girl… l Who learned the essence of traditional FuJian recipes from her father when she was little… l Who likes to cook as much as to taste when she was little.. l Who will never miss any chance to learn recipes of other cultures since she was little... and l Who wishes her food can fill everyone with love in harmony whenever possible.
開設專頁及網誌分享不同類型食譜及育兒心得,親子旅遊,生活分享; 成人?
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