首次出閣的咖哩角
2009/02/28 15:14
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圖三: 餡兒是先炒好的洋蔥牛肉末內拌此日本牌咖哩粉塊及salt, soy sauce and corn starch，皮子有點學問，芭芭辣就因沒搞通，所以成品才不夠美。
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迴響（9） ：
9樓. 譚敬宇（胡椒）2009/06/13 21:49
8樓. 趙路得2009/03/15 16:53Thank for your reading my long article in one breath.
您應當是教華語吧
我也想到國外教呢
但全民英檢
必須具備中高級以上的程度
我還在努力中
7樓. Chen Mimi2009/03/11 09:24Re~
香哟!
剛岀烤箱的酥脆感都看得出來
6樓. Ricardo2009/03/05 16:43咖哩角
台北時間 現在是下午4點45
看了肚子好餓! 不管外觀幾分 口感幾分 我就是想吃!
5樓. 黎麗2009/03/05 01:07好好吃呦!
好好吃呦!
你越來越棒了!
別忘了我們有"酒釀"之約....
4樓. 家貓比野貓更辣2009/03/03 09:31光看。。。
口水都留流一地啦
3樓. behappy2009/03/03 07:28好巧
星期六我也做了咖哩餃,光做酥皮就累壞了.You are darn right. Making that skin takes a lot of our time. You understand so you are my friend. 芭芭辣 於 2009/03/04 07:51回覆
2樓. 隨興(隨時換)2009/03/02 12:31很棒.....
看著這咖哩角的照片都想大大的咬一口了,不簡單.....
1樓. 阿丁正傳™©®2009/03/02 01:57very good
WONDERFUL.
IT IS VERY GOOD.
TASTES GOOD FOR SURE.
ON THE "LOOK"
I CAN GIVE YOU 95.
DID YOUR SISTER TELL YOU HOW TO MAKE THE "LOOK" BETTER?
LET ME TELL YOU SO YOU CAN TRY IT NEXT TIME TO MAKE IT PERFECT.
USE EGG YOLK TO BRUSH ON THE SURFACE OF THE STAFF.
IT TURNS OUT GOLDEN COLOR.
舊金山阿丁
