不是那个腥。我用格陵兰扁鳕鱼，要跟肉打成鱼浆，别留鱼粒颗粒感，配点小韭菜。

来源: 烹小闲于 2026-02-15 08:14:37 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

WENXUECITY.COM does not represent or guarantee the truthfulness, accuracy, or reliability of any of communications posted by other users.