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銀杏特式::皇牌燒牛骨
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Todays is:
Sunday, 20 May 2012
銀杏特式::皇牌燒牛骨
牛仔骨用香草、蕃紅花、蒜子及黑椒等醃24小時後, 先以高火燒烤保存肉汁, 再入爐用低火焗一個半小時, 吃時淋上秘製的咯嗲汁, 好吃到不得了。
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