急に秋になって寂しさを隠せないでいるシェフです. しかしワインのアテに最適な燻製が仕上がりました! 塩でしっかりと味付けをして乾燥.そして今回使ったのは林檎のチップ. ゆっくりと燻煙で燻しイイ色合いの秋刀魚と真鯛の燻製. 是非ご賞味下さいませ‼
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padangpadang
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