tag:blogger.com,1999:blog-6769382187148641413.post6912174008113493773..comments2023-12-16T00:47:04.555+08:00Comments on OL醉愛廚房: 黑糖梅子漿olkitchenhttp://www.blogger.com/profile/12736438418132950336noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6769382187148641413.post-59286028841276364792015-05-23T09:42:30.388+08:002015-05-23T09:42:30.388+08:0050ml左右
50ml左右<br />olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-8124892655862898382015-05-21T03:17:02.428+08:002015-05-21T03:17:02.428+08:00請問1/4 即係幾多ml呀?thx請問1/4 即係幾多ml呀?thxAnonymoushttps://www.blogger.com/profile/06673685675791281965noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-26650685003962687542014-05-14T22:49:25.419+08:002014-05-14T22:49:25.419+08:00不要搞它,空氣進入了會變壞。不要搞它,空氣進入了會變壞。olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-61420043951865907902014-05-12T16:27:05.242+08:002014-05-12T16:27:05.242+08:00d梅會浮所以都係浸唔到,要每天搞搞它嗎?d梅會浮所以都係浸唔到,要每天搞搞它嗎?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-34359618965339582532014-05-09T23:56:36.981+08:002014-05-09T23:56:36.981+08:00最好吧,否則上面的浸不到啊最好吧,否則上面的浸不到啊olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-20449074342132044922014-05-06T22:39:10.662+08:002014-05-06T22:39:10.662+08:00請問米醋需唔需要浸過梅子呢?謝謝請問米醋需唔需要浸過梅子呢?謝謝Anonymoushttps://www.blogger.com/profile/10366615884170020714noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-47604327208490734432014-04-29T21:56:23.787+08:002014-04-29T21:56:23.787+08:00我是用青梅的我是用青梅的olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-21875656505226022032014-04-29T10:12:02.366+08:002014-04-29T10:12:02.366+08:00請問是使用同梅酒的青梅還是且紫蘇梅的8分熟的梅子呢請問是使用同梅酒的青梅還是且紫蘇梅的8分熟的梅子呢黃淑蓉https://www.blogger.com/profile/07561936863186836253noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-4496077298391423012014-03-04T21:58:04.084+08:002014-03-04T21:58:04.084+08:00在梅子當造的季節,即4-5月之後(視乎當季天氣而定),一般來說梅子的質素不會差。在梅子當造的季節,即4-5月之後(視乎當季天氣而定),一般來說梅子的質素不會差。olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-69073575404472793402014-03-04T05:40:48.709+08:002014-03-04T05:40:48.709+08:00應如何選合適的梅子做梅子漿? 應如何選合適的梅子做梅子漿? Anonymoushttps://www.blogger.com/profile/08363247788218529008noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-14658771290118399932014-02-10T13:02:07.836+08:002014-02-10T13:02:07.836+08:00個人口味,你可以不放個人口味,你可以不放olkitchenhttps://www.blogger.com/profile/12736438418132950336noreply@blogger.comtag:blogger.com,1999:blog-6769382187148641413.post-62252538232873579132014-02-09T22:02:35.624+08:002014-02-09T22:02:35.624+08:00請問 為何不能只放黑糖 最上面還要加上1.5匙的粗鹽呢?請問 為何不能只放黑糖 最上面還要加上1.5匙的粗鹽呢?Anonymousnoreply@blogger.com