Watch Video A組材料 臘肉 100克 臘腸 4條 蝦米 85克 (浸軟,瀝乾水分) 冬菇 5粒 (浸軟兩小時、去蒂,浸菇水隔渣留用) 瑤柱粒 10-12粒(浸軟兩小時,浸瑤柱水留用) B組材料 粘米粉 400克 粟粉 200克 雞湯 600毫升 (可用浸冬菇或浸瑤柱水代替) C組材料 白蘿蔔 …

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Watch Video A組材料 臘肉 100克 臘腸 4條 蝦米 85克 (浸軟,瀝乾水分) 冬菇 5粒 (浸軟兩小時、去蒂,浸菇水隔渣留用) 瑤柱粒 10-12粒(浸軟兩小時,浸瑤柱水留用) B組材料 粘米粉 400克 粟粉 200克 雞湯 600毫升 (可用浸冬菇或浸瑤柱水代替) C組材料 白蘿蔔 …
Watch Video 材料 白蘿蔔 3斤 (淨肉計) 臘腸 2條 臘肉 半條 蝦米 40克 冬菇 5-6隻 (視乎大小) 粘米粉 75克 粟粉 150克 做法 冬菇洗淨浸軟,去蒂後切粒備用。 浸冬菇水隔渣,量150ml 備用,剩餘浸冬菇水作後備用。 臘腸、臘肉洗淨,廚房紙印乾後,切粒備用。 蝦米洗淨後浸軟約15分鐘,然後瀝水備用。 …
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