每一日,細佬都會問今晚有咩食,而今日:
細佬:「媽咪今晚有咩食?」
我:「滷水乳鴿。」
細佬:「仲有呢?」
我:「滷水蛋、滷水豆腐😊」
細佬:「仲有呢?」
係咁問仲有呢仲有呢即係係未啱心水😒
我:「仲有南乳脆肉😒」
細佬:😳😨🥶「即係咩嚟㗎,或者可以煎隻蛋俾我🙂↔️」
我:「你試吓先啦,咁多要求😤」
點知一試,即刻愛上,狂食冇停口!呢隻南乳脆肉要配埋孜然粉先好食㗎😍
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醃料:南乳1/3磚、紹興酒一瓶蓋、糖1/3茶匙、蠔油一湯匙、紅椒粉1/3茶匙、胡椒粉少許、油一湯匙、蔥頭一至兩粒(一開4-6)、蔥段適量、薑2-3片
其他:生粉適量(potato starch)
![](https://daphnema.kitchen/wp-content/uploads/2024/06/img_6330-768x1024.jpg)
1. 五花腩去皮以醃料醃最少4小時
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