<p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081190857/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2242/2081190857_e0e1cab60f_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><span style="font-size: 10pt;"><span style="color: #000000;">我的四大護法做醬汁，只要不是油脂過高的肉類通通派得上用場！</span></span></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081190441/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2019/2081190441_b127f4a2f1_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><span style="font-size: 10pt;"><span style="color: #000000;">第一護法，鹽。<br />讓鹽像雪花般均勻地撒在餐盤上。</span></span></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081975240/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2130/2081975240_db77802275_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><span style="font-size: 10pt;"><span style="color: #000000;">第二護法，胡椒粉。<br />選用新鮮黑胡椒，現磨現用。</span></span></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081975724/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2328/2081975724_1a52dfbd86_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><span style="font-size: 10pt;"><span style="color: #000000;">第三護法，特級初榨橄欖油。<br />別笑我這個塑膠軟管，好拿好擠好捏，使用自如，豪邁地陪我做過許多佳餚^^</span></span></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081975074/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2328/2081975074_a512eabaa8_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><span style="font-size: 10pt;"><span style="color: #000000;">第四護法，柑橘類果皮。<br />我們家每顆柳橙、檸檬、萊姆和葡萄柚，在榨汁前通通把皮刨下來冷凍保存，隨時可用。</span></span></span></p> <p style="text-align: left;"><span style="font-family: comic sans ms,sans-serif;"><a href="http://www.flickr.com/photos/trufflerose/2081191239/" target="_blank"><span style="font-size: 10pt;"><span style="color: #000000;"><img src="http://farm3.static.flickr.com/2016/2081191239_2b1e61ffa5_o.jpg" alt="" /></span></span></a></span></p> <p style="text-align: left;"><span style="color: #333333; font-family: comic sans ms,sans-serif; font-size: x-small;"><span style="font-size: 10pt;"><span style="color: #000000;">隨意煎個魚貝海鮮，或是炒個新鮮時蔬，只要有這四大護法隨時上好料。</span></span></span></p>
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