把鍋洗淨燒熱後,用一塊生薑把熱鍋擦一遍,然後再放油煎魚,皮就不會粘鍋底。
另外,煎魚前在鍋內噴上少許紅葡萄酒,然後放油煎,魚也不會粘鍋。
Source: 星洲日報/大都會‧2010.02.20
Wednesday, March 24, 2010
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