千丝乌鱼子虾球：乌鱼子用米酒浸泡5分钟，再将簿膜撕起。
March 17, 2020 /
by
linjie / in
Uncategorized泰式椰浆火锅：椰浆、奶水、泰式辣油是必备食材。
March 17, 2020 /
by
linjie / in
UncategorizedMarch 17, 2020 /
by
linjie / in
Uncategorized乌鱼子墨鱼饭卷：将墨鱼饭塞进墨鱼肚内，入滚水煮20分钟。
March 17, 2020 /
by
linjie / in
Uncategorized辣炒波斯顿龙虾：油炸龙虾肉只需30秒，鲜嫩可口。
March 17, 2020 /
by
linjie / in
Uncategorized翡翠椒盐松阪猪：松阪肉以油温130度炸到九分熟，再回锅炸酥。
March 17, 2020 /
by
linjie / in
Uncategorized新年特别节目 – 富贵蹄膀：蹄膀又名元蹄，意为：圆圆满满，团团圆圆。
March 17, 2020 /
by
linjie / in
Uncategorized新年特别节目 – 长命百岁长年菜：芥菜整叶烹调，取其长长久久的吉祥含意。
March 17, 2020 /
by
linjie / in
Uncategorized新年特别节目 – 年年有余 干烧黄鱼卷：富贵吉祥的功夫年菜，视觉味觉的双重飨宴。
March 17, 2020 /
by
linjie / in
Uncategorized干烧大明虾：原本出自于川菜，它的蛋白质特别高。
March 17, 2020 /
by
linjie / in
Uncategorized