上周末做的越南Pho 用了几大块牛腱和牛尾…和洋葱烤完再下锅 配了香料包以后高压锅压（高压锅真的是世界之光） 因为有牛尾所以压完油很多我给撇掉了… 越南米粉果然还是配扁粉更好吃，加一勺葱油一勺自制辣油，再挤点青柠加点鱼露…吸饱汤汁的西兰花都更好吃了。 这个汤 放到第二天 再煮煮 更香（老卤好吃的不是没有道理滴） # 全球好货装进家 # # 三食三餐 #

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