【1分鐘烹飪教室】白灼蝦鮮爽之謎

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><strong>新鮮蝦白灼已經好夠鮮味,但想蝦肉更結實鮮爽,咁煮前要先放雪櫃15至20分鐘,然後煲滾水落蝦,加適量油、醋、鹽調味,烚到佢轉色就食得嘞!</strong></span></p>
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