今日得閒去買餸煮飯,梗係煮阿仔至愛嘅生炒排骨啦!今日用咗山楂汁整呢味生炒骨,味道冇用白醋同茄汁咁搶喉,酸甜味道比較順口,加埋新鮮菠蘿一齊炒,味道一流👍🏻#山楂菠蘿生炒骨#果皮蒸多寶魚#西蘭花炒鳳尾蝦#尹食教煮 Tags: 9 comments 74 likes 0 shares Share this: 尹食教煮 About author not provided 食譜《古早.味道》作者 Le Cordon Bleu Tokyo Pastry Diploma 12695 followers 12200 likes "https://patisseriejoanna.com/" View all posts