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肉屋に0.7穴の極粗挽き挽いてもらって牛乳限界まで吸わせてからナゲットにしてる
色々試してマヨネーズよりそっちのが口溶けの良さがいい 極粗挽きを凍らせて解凍時ドリップ切ったもんをつかうとなおよし
ホントはバターミルクが良いんだけど業者もあんま持ってないし高い