[問題] 高麗菜取用方式,逐葉剝還是切扇形?
請問大家,一大顆高麗菜,怎麼取用比較好呢?
有菜販說由外向內剝取葉子
這樣就不會產生切口,水分不會從切口跑掉,可保存較久。
但我娘覺得這樣吃到後面都剩下白色的葉子,沒有外面綠色的葉子,
她都是像切蛋糕一樣從中心往外切兩刀,取出一個扇形。再把切口封起來保存。
不曉得哪一種比較常見?
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