Saturday, June 13, 2009

那個蝦原來很好煮

但要掌握火喉應該是最難的.蝦很容易熟,但怎樣才是剛剛好?

前面一大盆的是洋蔥炒肚尖(不夠軟但咬到下巴軟),還有旁邊是我幫忙炒的蒜蓉小白菜.

今晚的湯是昨晚的鮮淮山排骨湯.好喝!!!
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