tag:blogger.com,1999:blog-7028440492234518877.post9063196975506576570..comments2023-10-17T13:51:18.497+08:00Comments on 美食之感情: 日本味與緣:天ぷら 天翔紅叮http://www.blogger.com/profile/13211285093220189153noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7028440492234518877.post-10626901579877142312011-04-23T18:59:11.363+08:002011-04-23T18:59:11.363+08:00的確流心蛋同半熟係唔同嫁~!咁有油漬實有嫁啦,差過要換幾多張油紙姐的確流心蛋同半熟係唔同嫁~!咁有油漬實有嫁啦,差過要換幾多張油紙姐紅叮https://www.blogger.com/profile/13211285093220189153noreply@blogger.comtag:blogger.com,1999:blog-7028440492234518877.post-3815415093027144912011-04-20T22:53:15.837+08:002011-04-20T22:53:15.837+08:00如果 Tempura 應該係無油, 就唔會間間都擺張字嗦油 :) 有少少係應該的,多當然唔好. 况...如果 Tempura 應該係無油, 就唔會間間都擺張字嗦油 :) 有少少係應該的,多當然唔好. 况且有時嗰啲未別凈係油,有些係水份參番出黎! 不過關東炸法通過少啲油浮番出黎, 因為個漿唔同會比較黑同硬.<br /><br />就好像食 Ramen 隻蛋其實係半熟蛋, 不是香港人所講的流心蛋. 但用自己把呎去度人, 我以前都試過. :PAnonymoushttps://www.blogger.com/profile/15951478222064972637noreply@blogger.com