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紅酒跟牛肉是一個絕配,合拍得天衣無縫
這道菜 - 紅酒燴牛尾,真是慢火出細貨,
足足用了八小時紋稔(炆軟)。吃時加熱,
過夜更入味,肉質更軟稔,也是一個不錯的派對。
20% off for spending over $300 on order
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