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胡蘿蔔奶油濃湯
胡蘿蔔奶油濃湯
店長/主廚
・
Taiwan
慢烤胡蘿蔔至糖分釋出，發出淡淡蜜糖味後，再悶1小時，使甜味及熱度達至中心，去除掉生味，在打質細緻與白湯湯底混合後．以單一色系的方式呈現．
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