高師傅改良鱔糊做法
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[/p][p=30, 2, left][font=新細明體]高師傅示範上海菜[/font] – [font=新細明體]鱔糊，做法稍為改良，熟拆肉變成生炒，令鱔肉比較爽口[/font]~ [font=新細明體]剩下的黃鱔骨可以加紅棗和兩塊當歸加水熬，便成補血補身的湯水[/font]~[/p][p=30, 2, left] [/p][p=30, 2, left][font=新細明體]生炒鱔糊︰[/font][/p][font="][size=12.0pt][url=http://cook.i-cable.com/cook_video_page.php?video_id=1820]http://cook.i-cable.com/cook_video_page.php?video_id=1820[/url][/size][/font]
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