而家不宜在外用膳,連買餸都唔想出咁多次,冷凍菜包呢個方法真係啱哂!
尋日試咗雪咗兩日嘅薑燒豬肉配炒茄子超好味,今日又試埋醋漬雞肉。
![](https://takanekofood.wordpress.com/wp-content/uploads/2020/03/2020-03-25-19-49-05-797819928272366036708.jpg?w=1024)
今日直接用書嘅食譜,估唔到煮一陣啲意粉已經夠入味。雞肉唔係醃得好濃味,但醋香味一落鑊已經衝哂出嚟!
![](https://takanekofood.wordpress.com/wp-content/uploads/2020/03/2020-03-25-20-09-48-0684740920466342771234.jpg?w=1024)
我鍾意呢本書準備嘅係常備菜,只需十分鐘就能將菜包準備好。然後放入冰箱一邊冷藏一邊醃,攞出嚟解凍都係只需十分鐘,就可用嚟自由配搭菜色!
![](https://takanekofood.wordpress.com/wp-content/uploads/2020/03/2020-03-25-19-47-52-9083741867176340070044.jpg?w=1024)
呢個時期,出一次街一次過買好新鮮食材,可以分裝準備一周嘅份量,解凍後加工都好快有新鮮又入味嘅菜式上碟!
食譜來源:用「保鮮袋」輕鬆做冷凍常備菜 P.17