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豚バラ塊肉 ４００ｇ ・煮汁 コーラ350ml しょうゆ 大さじ３ ※濃いめが良いなら大さじ４ 酒 50ml みりん 大さじ１ ※動画では入れてないけど、入れても旨い！ しょうが・にんにくチューブ 適量 ・火入れ １、脂身を中心に火を入れて、余分な脂をペーパーでふき取る お肉を休ませる。粗熱が取れたら煮汁の中に。 ２、煮汁が沸騰したら弱火にして、３０分以上煮込む ↓ いったん完全に冷ます。すると脂が表面に浮かび上がるので取り除く。 (冷ますことで味が染み込むと、一般的には言われています) ↓ 再加熱 source
21元的生燙 老板還送了油條肉丸
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Why America’s Test Kitchen Calls the Chef’s Choice Trizor XV the Best Knife Sharpener
Buy winner on Amazon: Our winning sharpener can even make new knives sharper. Highly Recommended: With diamond abrasives and a spring-loaded chamber that precisely and gently guided the blade, this sharpener purred with perfection, consistently producing edges that were sharper from edge to tip than those of brand-new knives. “I’m cutting this paper into confetti,”…
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