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報導之前～Zenku
2010-10-02 28 views
平日鮮見牛為主天婦羅，因何解請留意稍後報導，牛肋肉先焗後炸，巧妙地以紫菜將肉天婦羅漿隔開，油脂沒直接碰觸脆漿，肉質鬆嫩，又脆又有牛油脂香，實在是奇妙的味覺之旅。更多分享@http://foodxfile.blogspot.com/2010/09/zenku.html
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平日鮮見牛為主天婦羅，因何解請留意稍後報導，牛肋肉先焗後炸，巧妙地以紫菜將肉天婦羅漿隔開，油脂沒直接碰觸脆漿，肉質鬆嫩，又脆又有牛油脂香，實在是奇妙的味覺之旅。

更多分享@
http://foodxfile.blogspot.com/2010/09/zenku.html
http://foodxfile.blogspot.com
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    $180 (Tea)