jetpack-boost domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114wp-dbmanager domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114mythemeshop domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114
早前去了曼谷+華欣旅行
買了一袋青檸回來
都只不過是20baht 一袋 (10粒)
本來打算用來整青檸飲品
但想一想整飲品又用不著那麼多青檸
所以便想到將青檸入饌
青檸味道酸酸的
配上蜜糖
平衡青檸的酸味
入口甜甜酸酸
既青新又開胃
老公讚是一個很不錯的fusion啊
材料：(2人份)
排骨 (唐排) 370g
醃料：
生抽 1湯匙
鹽 1茶匙
糖 1茶匙
生粉 2茶匙
紹酒 3/4茶匙
麻油 3/4茶匙
白胡椒 少許
汁料：
青檸 (榨汁) 3粒
青檸皮 (磨蓉) 少許
生粉 1茶匙
水 1湯匙
蜜糖 3-4湯匙
做法：
1. 排骨用醃料醃不少於30分鐘；
2. 中火熱鑊，落多一點油，排骨均勻沾上生粉後，以半煎炸方式煮至全熟，撈起備用；
3. 先把青檸汁和青檸皮煮至香味溢出，加入生粉水煮至汁收乾，加入蜜糖拌勻即完成汁料；
4. 把汁料淋上排骨，完成。