洋蔥牛肉片 蠔油西蘭花 番茄豬肝湯 洋蔥牛肉片 braised beef and onion 蠔油西蘭花 stir-fried broccoli with oyster oil 番茄豬肝湯 pig liver and tomato soup 12/02/2003
綠豆芽雞絲蛋皮 紅燒划水 油爆基圍蝦 涼拌黃瓜 綠豆芽雞絲蛋皮，5隻雞蛋，2塊雞脯，半斤綠豆芽，耗時2小時 紅燒划水，替父母家製作，買魚棄頭，其餘的做了燻魚，後來老媽說極嫩，且好喫 沒買到河蝦，就用基圍蝦做了油爆蝦，如果仔細看，可以看到漿料已經完全被蝦吸入，殼肉脫開，喫起來更方便，替父母家製作，後來老媽說相當入味 涼拌黃瓜，用蓑衣法和蟬翼法切制 09/25/2004
Discovered your blog via Wang Jian Shuo’s just before lunch time. Must admit that looking at your photos wets my appetite. Nice shots. 🙂 Reply
Discovered your blog via Wang Jian Shuo’s just before lunch time. Must admit that looking at your photos wets my appetite. Nice shots. 🙂