Apr 2nd, 2009, 10:23 | #1 |
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关于鲩鱼
昨天晚餐上,与LG争执了一场关于鲩鱼的问题。因为国内的鲩鱼,很鲜嫩很脆,所以有美曰其名之称:“脆鲩鱼”,切成一片一片的,与中国芹菜一起炒,相当好吃。可是,加拿大的鲩鱼,炒起来,全部碎开了,一片也不成形的。 LG说是因为品种不一样。我说是因为水质和饲料不一样。 大家说,为什么这儿的鲩鱼炒起来会碎的? |
爱,让死去的灵魂在思念中再生。。。 Love, keeps the spirit of the dead alive, in memories。。。 |
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Apr 2nd, 2009, 10:30 | #2 |
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Apr 2nd, 2009, 12:08 | #3 |
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Apr 2nd, 2009, 12:50 | #4 | |
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Apr 2nd, 2009, 13:19 | #5 |
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Apr 3rd, 2009, 22:12 | #6 |
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Apr 3rd, 2009, 22:13 | #7 |
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Apr 6th, 2009, 09:54 | #8 | |
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所以,我一直以为只有一种脆鲩鱼,故认为是水质问题造成鲩鱼的肉质有松有脆的。 |
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Apr 6th, 2009, 09:55 | #9 |
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