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爱菊轩食谱
厨房里的molecular biologist,实验室里的chef
Monday, May 18, 2009
红油肚丝 川菜
猪肚如以前的方法处理,煮熟放凉后切细丝。
蒜泥、意大利黑醋、糖、盐、料酒、味精拌汁浇上,撒香菜,淋自制红油,即成。
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