紅豆年糕

World Journal (New York) - World Journal (New York) - Weekly Supplement - - 料理功夫 - 朱寶

粉漿的稀稠。調到粉漿可以從料理杓­滴下的稠度即可。

湯水以能剛好淹沒過魚­頭為宜,開大火。得,鴻運當頭用粵菜的做法­烹製,則更顯得實至名歸。

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