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食材:去骨雞腿、番茄、洋蔥、紅蘿蔔、高麗菜、蒜頭 調味:鹽、醬油 作法: 蔬菜切塊、蒜頭切片。去骨雞腿去除油脂,切塊。 雞腿入鍋乾煎(不須加油),煎到表面上色後加入蒜頭、洋蔥炒香。 加入番茄、紅蘿蔔拌炒 加入一碗高湯或水,鹽、醬油調味,高麗菜切大塊置入鍋中,中小火悶煮約20分鐘。 起鍋,盛盤。
by Theresa Greenwell, International Science Serves: 3-4 Cooking time: 20 minutes Ingredients: · 1 large eggplant, peeled and sliced into ¼ inch thick rounds · 1-2 tbsp. olive…
By Olivia Mungal That’s right. A recent study conducted by the Rand Corp. show 96% of restaurant entrees exceed daily USDA limits. In one meal…
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