鲷鱼野菜拌菊花：炸鲷鱼起锅前加大火可将油逼出来。
March 17, 2020 /
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linjie / in
Uncategorized旺来醋溜鱼：甜辣酱加番茄酱可代替泰式鸡酱。
March 17, 2020 /
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linjie / in
Uncategorized洛神花子排：以洛神花入菜，既有淡雅清香又养肝。
March 17, 2020 /
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linjie / in
Uncategorized发糕、蒜爆咸猪肉：咸猪肉腌好冷藏3天后改放冷冻可放3个月。
March 17, 2020 /
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linjie / in
Uncategorized蜜汁咕咾肉：口感超嫩，酸甜滋味，下饭好菜。
March 17, 2020 /
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linjie / in
Uncategorized沈氏烧肉：五花肉炖至筷子一穿就过即可。喜欢吃肉的人多半希望肉中带点油花，不过像五花肉带有一层肥肉，红烧特别好吃。
March 17, 2020 /
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linjie / in
Uncategorized回锅白斩鸡和萝卜丝煎鸭蛋：主厨徐秀景跟大家分享经典客家料理。
March 17, 2020 /
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linjie / in
Uncategorized地瓜大汤圆：用地瓜做汤圆既养生又美味。;客家汤圆有什么特色？不只〝个头〞比较大，内馅丰富，香味还有层次。
March 17, 2020 /
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linjie / in
Uncategorized泰式酸味猪肋排：猪肋排腌30小时，再蒸、烤即可。
March 17, 2020 /
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linjie / in
Uncategorized梅干绞肉、苍蝇头：一定要做摔肉的动作，让肉Q有弹性。
March 17, 2020 /
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linjie / in
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