Tag: 臘味蘿蔔糕

要增加蘿蔔糕香味,可切些臘鴨皮幼粒一齊烹製。(灼見名家製圖)

兩餸飯菜──臘味蘿蔔糕

兩餸飯店,開業如雨後春筍,一是大有市場,二是失業的食肆廚師不少,冇工開,不如集合人手用少量資金博一博,好過坐食山崩,又一再證明肯拼肯做的香港人總是辦法多多,不會伸手叫人救濟,為他們鼓掌!

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