」壇論時即「稿投 說要話有
5586-1072)40(大科光僑╱攝拍助協
發文洪
。蝦花櫻和花菜韭灑。熟蒸水杯1鍋外以鍋電入,
禮車
,內盅椰倒後汁收至煮奶椰和汁椰加汁椰加2
。勻炒酒及粉哩咖加,
seo優化
,米穀五、杏銀、菇香、碎薑香爆油子椰以香爆1
。鐘分3烤中箱烤℃061入放蝦花櫻。熱預℃061以箱烤、盅椰留汁取開剖子椰、燙汆均段細切菜韭、丁切菇香:備準量適各酒、匙小半粉哩咖、lm051汁子椰 、lm05油子椰、lm001奶椰、g5蝦花櫻、個2子椰水香、g002米穀五,
祝壽
,g03各花菜韭、菇香鮮,
百萬財庫
,g5碎薑、個01杏銀:料材】飯生養活椰【。脆好菜韭,
豐原粗工
,爽清鹹淡來吃飯,
私人看護
,濃香道味奶椰
。飾裝蝦花櫻、圓粉以,
房地產筆記
,滾煮醬奶椰倒,
進口椰子水
,炒果椰、米玉、蛋、筍蘆加,肉雞煎油子椰以炒拌2
。熟燙米玉及以筍蘆。醬奶椰成滾煮味調糖、鹽椒胡入加奶椰醬煮1
。粉瓜地及粉包麵沾,過醃料味調及汁蛋、奶椰用肉雞:備準許少各糖、鹽椒胡白,lm03油子椰、lm001奶椰,g05各粉瓜地、粉包麵,g01蝦花櫻、g03粒米玉,g06各圓粉熟、段筍蘆、仁果椰,個1蛋雞、g002肉胸雞:料材】雞珠珍香椰【。感脆的嚼咀加增筍蘆、香奶椰濃濃帶肉雞
。圓粉及乾魚小仁杏上灑,果水及絲椰及仁桃核、果椰、菜生鋪菜蔓羅合組2
。上盤在刷勻均積面大並,汁醬拉沙成和調奶椰及滋乃美、粉葵山醬刷1
。鐘分6烤℃061以絲椰
:備準
許少乾魚小仁杏、lm001奶椰、g03圓粉熟、個2莓草半切,g05各仁桃核、滋乃美、菜生捲綠,片1菜生蔓羅、個1丁果異奇、g5各粉葵山、絲子椰,g06仁果椰
:料材】拉沙華風江椰【走趴趴、料好呷你帶宏逸陳╱影攝 萍靜陳╱導報。味風體整響影免以,料味調重太加要不也時理料做此因,甜微味口奶椰跟水子椰,外此,」℃581過超要不溫油且而,油放鍋冷宜,時炒熱來油子椰用「:說發文洪,理料溫低、拌涼合適,素元量微富豐及E命他維含富油子椰,理料的菜入品產子椰同不以道3了計設發文洪授教理助大科光僑,樣多品產關相的出生衍子椰。味嗆微帶甜的汁醬有中脆爽菜生
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日13月50年6102
風洋南濃濃 理料香椰
rettiwT 到享分
krulP 到享分
koobecaF 到享分
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