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Code Monkey Adventure
Part 2 129
Code Monkey Level
140 Answer
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Login 139
Code Monkey Level
134
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Code Monkey Level 111
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Code Monkey 129
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Coding Adventure
Part 2 Level 134
Coding Adventure
Part 2 Level 140
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Coding Adventure 134
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Challenge 140 Answer
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Code Monkey
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Coding Adventure 93
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Code Monkey Adventure
Part 2 129
Code Monkey Level
140 Answer
Code Monkey
Login 139
Code Monkey Level
134
How to
Code Monkey Level 111
Code Monkey
Login
Code Monkey 129
Finish Coding Adventure
Part 2 to Unlock
Coding Adventure
Part 2 Level 134
Coding Adventure
Part 2 Level 140
Monkey Level
140
Coding Adventure 134
Codmonkey of
129
Code Monkey
134
Challenge 140 Answer
Coding Adventure Challenge
129
Code Monkey
Challenge 134
Coding Adventure 93
Coding Adventure Challenge 210
Coding Adventure Challenge 112
Coding Adventure 140
Code Monkey
Game
Coding Adventure Challenge 140
Coding Adventure Challenge 141
Coding Adventure Challenge 134
0:48
#西班牙海鮮料理 酥脆豆包完美取代法棍,吸飽燻香蒜味橄欖油,包裹Q彈海鮮,口口鮮嫩噴汁,層次鮮明更輕盈。 ☑️食材: 透抽 300g 蝦仁 200g 豆包 4個 蒜末 30g 小顆檸檬 1顆 巴西利 適量 香菜末 適量 橄欖油 3大匙 ☑️調味: 鹽 1/4小匙 米酒 1.5大匙 白胡椒粉 適量 煙燻熱辣椒粉 適量 黑胡椒粒 適量 ✅做法: 1. 透抽、蝦仁加入鹽(1/4小匙)、白胡椒粉、米酒與煙燻熱辣椒粉,醃製5分鐘後,務必吸乾水分。 2. 將豆包以200度氣炸至兩面金黃酥脆(約10-15分鐘),備用。 3. 鍋內加入橄欖油,下透抽與蝦子煎至兩面上色。 4. 放入蒜末炒香,加入黑胡椒粒、巴西利、少許鹽(依口味)及煙燻熱辣椒粉,快速拌勻。 5. 加入香菜,最後擠上檸檬汁即可。 🌟May姐小叮嚀: 1. 海鮮入鍋前充分吸乾水分,能避免煎炒時產生過多水分,保持脆度。 2. 海鮮已醃過,後續炒製時鹽僅需少量,避免過鹹。 3. 豆包氣炸時間依各家設備火力調整。 4. 海鮮炒熟即可,不要過度加熱影響口感。 #May姐健康台味 #低碳料理 #控醣飲食 #低醣 #nosugar #控醣 #lowc
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