[問題] 食材只用一些怎麼處理(保存)
像是剛剛煮牛肉湯,紅蘿蔔,白蘿蔔,洋蔥都是只有用半顆的量。
想請問大家是會先處理整條(洗+削皮)再切半,剩下的放保鮮盒進冰箱。
還是直接先切一半,一半保持乾燥進冰箱(乾燥可以放卡久?),另一半再洗+削皮?只是這
樣洗好像就把表皮的灰塵髒污農業帶進裡面食用的部分了……
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