清酒蒸黑鮑魚
每次去天鮨出現嘅機率係90% ,除咗魷魚海膽同赤身醬油漬,呢個都算係佢哋其中一個嘅 signiture dish,鮑魚香味無比,全靠佢哋日積月累收集返嚟嘅鮑魚上湯。先煮到風味咁重嘅鮑魚。拎出嚟已經香噴噴,再即場切開上碟。鮑魚肝醬嘅風味亦非常穩定。
多咗幾個幫廚,粒飯溫度保持得到,無出現凍飯嘅情況。
成件事非常match。
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同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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