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葱爆羊肉 | The Cookbook #17

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jqqqqqqqqqq opened this issue Mar 19, 2023 · 0 comments
Open

葱爆羊肉 | The Cookbook #17

jqqqqqqqqqq opened this issue Mar 19, 2023 · 0 comments

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@jqqqqqqqqqq
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https://cookbook.jq.mk/2022/12/15/%E8%91%B1%E7%88%86%E7%BE%8A%E8%82%89/

AuthorPost: JQRecipe: 77 成品 用时20 分钟 配料表 羊肉片 500g，提前解冻。 大葱 500g，歇着切成段，每段约 2-3 cm。 姜 10g，切丝。 花椒 5g，青花椒大红袍花椒均可。 白糖 5g，生抽适量，依据口味调节，十三香粉（可用孜然粉替代）适量，料酒10ml，白胡椒粉适量。 制作过程流程gantt title 总流程 dateFormat
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