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Categories
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.飛魚是鳥取初夏的流行風味,在九州及日本海沿岸被稱為「あご」(Ago)。
.飛魚脂肪較少,熬製的湯汁味道反而變得清爽優雅。
.享用時可額外添加叉燒、筍乾、蔥花、芽菜等配料,可令美味倍增。
烹調方法:
.湯麵:大鍋沸水(3公升以上) 煮約4分鐘,可按喜好調整時間。
『 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
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