關於 beef up中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

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酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

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芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

旁邊那杯 scotch 是道具，跟對方聊到中途，拿起杯子呷一口，是型的。

但那杯 scotch 也有個實際作用，就是用來定驚。無數次用 Zoom 的經驗，也沒有一次像如此戰戰兢兢。

「Hi Marcus，」這個笑容很高貴，「幾好嗎你？」

看著螢幕上這位女士，緊張得連拿起杯子的力氣都沒有；我有可能是全世界第一個，用 Zoom 跟前度女友的媽媽見面的人。晚上十一時，一早洗澡了，但隆重其事是必然的，頭還是要 gel 得靚靚仔仔。

「Auntie 你好，」感覺到自己僵硬的笑容，「我 ok 呀，呢邊都仲叫安全，你嗰邊而家點樣？」兩老住在紐約，情況令人擔心，可幸伯母仍然精神爽利。

恰到好處的 small talk 之後，她有技巧地帶到正題，而其實那刻我還是不知道她找我所謂何事。「係呢，」她眉毛輕揚，「你哋...... 仲有冇聯絡？」問得咁直接，真係要飲啖酒定驚。

「間中都有 text，但係 COVID 之後好似都冇見過面。」想了想，她這樣一問，有點令人不安。「佢冇嘢嗎？」

伯母笑了笑，欲言又止，似在尋找適當的對白，終於：「我就係想你幫我睇吓佢有冇嘢。」好半天，不懂反應過來；想知多一點，但伯母似乎又不想說太多。臨睡前被這樣吊癮，十級痛苦。「I am more than happy to find out for you，不過好奇想問下，點解你唔問佢其他朋友，要問我？」

這次伯母答得爽快：「有時有啲嘢，佢對住熟嘅朋友都未必講，反而對住一啲無關痛癢嘅人，she might open up a bit。」有必要幫伯母澄清一下，其實她在美國接受教育，未退休前是華爾街一家大行的超級 banker，所以中文真係麻麻，「無關痛癢」四個字確是刺痛了我的小心靈，但我原諒她。

難得人家信任，我當然不會太慢，兩天後已經約了她在一家以前我們拍拖時候，喜歡 catch up for a quick lunch 的地方—— Chinnery。

著住一件姣姣哋淺粉紅嘅我，早到十分鐘，當佢嚟到，見到佢頭髮仍然係咁飄逸，嘴唇仍然係咁迷人，眼神仍然係咁高傲，但竟然著咗件深藍色嘅連身裙。十次有八次著深藍色，佢都係因為心情唔好。

「Dark blue？Anything bothering you？」

「好憎你嗰啲自以為事嘅所謂觀察力囉，叫咗嘢食未呀？」

女人話好憎，未必真係好憎，要聽埋語氣。佢語氣出賣咗佢，其實完全唔憎，而且有啲冧。

約會舊情人，最好約在老地方，為什麼？除了熟悉的氣氛，還有熟悉的經理。「Hello 葉生，Hello 楊小姐，好耐冇見你哋一齊嚟喇。」有啲對白，你畀定五舊水叫個經理講佢都未必交到咁真摯嘅戲，何況呢吓完全免費，老地方的威力呢。

Beef tartar 來到。蛋，落晒；酒，落一半。放在吐司上，goodness，是舊人的味道。

「估下我噚晚同邊個 Zoom？」

「Not in the mood for guessing，直接講唔該。」

「你媽咪。」

「你認真？」她咬著吐司瞪大眼睛的樣子超超超可愛。

「好認真。」

「佢同你講乜嘢？」

「佢叫我問你有冇嘢。」

「暫時冇嘢，」她定了定神說。

「咁到底你有乜嘢？」

「都話冇嘢咯。」

「喂，你兩母女係咪玩我呀，你知唔知我今日頭痛呀。」

「你頭痛關我咩事？」她竟然笑。

「我噚晚見你媽咪特登 gel 番個頭，你知我有 gel 喺個頭瞓唔到㗎啦，咪去洗頭囉，跟住求其抹幾下就瞓著咗，今朝就頭痛喇。」

她笑得更開懷，在袋裏拿了一盒藥丸放在枱上：「Panadol 呀。」

「For M 痛㗎喎姐姐。」

她笑得更起勁，我也被她感染了。一起傻笑了很久之後，才慢慢靜下來，默然回味著剛才的打鬧，至少我是，希望她也是。

已經沒有打算追問她什麼，反而是最後，那杯咖啡來到之後，她主動說：「係佢。」

Oh shit…

「佢出軌？」

她苦笑搖頭。

「唔係出軌......唔通出櫃？」

「好無聊呀你，」她隨手拿起一包糖向我擲過來。

「Then what is it？」

攪拌著咖啡好半天後，她才鄭重吐出一句：「顏色唔同。」

「Wholly shit…… 」

「原來有好多嘢，」她低著頭說，「我自己係唔知。」

「你之前唔知佢咩顏色？」

「知，一早知。我話我自己唔知嘅，係我唔知原來顏色唔同，可以有咁嘅 impact。」

我想了想，終於想出一句很型的對白：「人覺得唔知點算，唔係因為我哋有嘢唔知，而係有啲嘢，我哋以為自己知，但其實原來唔係咁。」

「Wow…… 」她看著我，「你係咪 quote 緊一個作家？」

「係，Oscar Wilde。」

她忍不住大笑：「葉生，it ain’t what you don’t know that gets you into trouble but it’s what you know for sure that just ain’t so，唔係 Oscar Wilde，係 Mark Twain 呀。」

「差唔多啫。」

埋單離開後，我的腳步很慢，在沉思。「仲有咩笑話想講呀？」她站在鏡子前面問我。

「唔係笑話想唔想聽？」我反問。

「請。」

「我想講：我同你，以前；佢同你，而家。」

「What？」

「即係呢，我上個禮拜日，同我老細喺 Grand Hyatt 食早餐。平時嗰度嗰個時間好靜，但嗰朝好多人，好嘈，因為 staycation，let’s put it that way，嗰啲唔係平時會喺 Grand Hyatt 見到嘅人。」

「你想講咩？」她不明白。

「你就係 Grand Hyatt，我就係平時 Grand Hyatt 嘅客。然後，我同你之前發生嗰件事......就係呢個 COVID…...佢...... 就係 staycation 嘅住客。唔想發生嘅嘢發生咗，畀人乘虛而入。」

「我未聽過咁荒謬嘅比喻，and that’s a very mean thing to say。」

「對唔住，it’s a mean thing to say but I say what I mean。」

「講嘢唔使咁坦白，」她盯著我說，「太坦白會傷害人。」

「香港人呢，已經唔可以每日坦坦白白講嘢，你係咪想我連對住你，都要講大話？」

她若有所思了一會，說了這樣一句：「Can you give me a hug？」

「求之不得，」我禽獸般撲過去。

「Not as what you think，」她退後一步，「but as 同路人。」

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

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豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
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📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

[速水もこみち流] #48 ローストビーフの肉じゃが
※日本語字幕ついてます / English subtitle available / 增加中文繁體字幕 / 中文簡體字幕

【材料／分量】※2人分（ローストビーフは5〜6人分）
牛もも肉(塊)／600g
塩・こしょう／各少々
酒／大さじ2
じゃが芋／1個
にんじん／1/2本
玉ねぎ／1/2個
サラダ油／大さじ1
A）ーーーーーーーーー
塩・こしょう／各少々
砂糖／大さじ2
醤油／大さじ4
酒／大さじ2
みりん／大さじ1
だし汁／500ml
鷹の爪／1本
ーーーーーーーーーーー
スナップエンドウ(茹)／3個


【調理工程】
①牛もも肉に、塩・こしょうし、サラダ油(大さじ1/2)を熱したフライパンで全面をこんがりと焼き、火を止めて酒を加えて絡め、蓋をして約１５分程度置く。

②じゃが芋、にんじんはシャトー切りにし、別のフライパンにサラダ油を軽く熱して炒め、全体に油が回ったらＡを加えて強火にかけ、沸騰後中の弱の火加減にし、落し蓋をして約１０分煮る。

③玉ねぎをくし切りにし、②の落し蓋を外して加え、さらに約５分煮る。

④①の牛肉を食べやすく薄切りし、煮あがった③と共に盛り付け、開いたスナップエンドウを盛り添え、③の煮汁をかける。


【ポイント】
・シャトーにむくことにより、煮崩れを防ぎ、食べやすく、おしゃれ感もUP。また、短時間で煮ることが出来ます！
・じゃが芋は、煮崩れさせたくないのでメークインを使用するとよいでしょう。
・煮る前にサラダ油で炒めるのは、煮崩れを防ぐため。
・鷹の爪を加えて、ピリ辛感がプラス！
・フライパンで簡単にローストビーフを作り、盛り添え。
・じゃが芋とにんじんは濃いめの味付けで煮て、ローストビーフの付け合わせの感覚で召し上がれます。

ーーーーーーーーーーー
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