[問題] 關於大滷鍋
因為不太會煮菜,所以都打算從最方便菜色著手
打算滷一鍋菜吃一星期配飯或麵
可是有稍微爬文得知有些菜色是不適合久滷,會容易變酸
如果是以下配料是否適合久滷
豆腐,海帶,豆皮,黑木耳,丸子,肉片,大白菜,火鍋料,油豆腐
這些配料是打算用醬油一次滷一鍋
把飯加熱或煮個麵條就可打發一餐
請幫忙給予建議,謝謝
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