on
March 31, 2012
玄米黑酢及韓國麻油
用玄米黑酢及韓國麻油拌鮪魚和海帶芽,
口感稍乾,下回得先把醬料調好再拌比較對。
週五下班直奔超市採購回難找的五穀醬油,還亂亂買了黑酢、麻油,
想到廚房工事,就好開心啊~~
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