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咖哩雞肉

NT$199
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烹飪小教室:

1.鍋中倒入食用油,油熱後放入洋蔥炒至周邊軟化。
2.加入生醃雞骨腿丁炒至肉色變白。
3.加入馬鈴薯、紅蘿波微微炒香。
4.倒入水淹過食材,煮滾,撈出雜質浮沫
5.將咖哩塊分散放入鍋中,過程中需攪拌至咖哩塊融化(防止黏鍋燒焦)
6.蓋上鍋蓋,將咖哩煮至喜歡的濃稠度即可(需不時攪拌咖哩以防黏鍋)
PS:步驟6可以放置電鍋蒸熟即可
 
※餐點需加熱烹調後才能食用,切勿生食。
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