為什麼煮白蘿蔔時要加米(或用米水)一起煮 ? January 7, 2014 為什麼煮白蘿蔔時要加米(或用米水)一起煮 ?可去掉蘿蔔的苦澀味，也可減少釋放出來的雜質和泡沫。容易煮至淋身。蘿蔔變得有透明，不會變黃。容易使蘿蔔上色。 Cooking tips 入廚小幫手為什麼煮白蘿蔔時要加米(或用米水)一起煮 ? 0 ← Previous Postすきやき 壽喜燒 Next Post →漫遊古城亞茲德Yazd (1) – 時光倒流舊城中 You Might Also Like 紅莓合桃粿麥麵包[中種法] 清熱花旗參湯 夏天湯水 Tandoori Chicken 印度乳酪烤雞 No CommentsLeave a Reply Cancel ReplyName * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.
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