5. Marinating liquids
卤汁、腌制品
Pickle juice is another preservation/flavoring liquid you might want to hold on to, as well. By mixing with a little olive oil, give the last bits of your condiments new life. And use as a dressing for chicken, egg, or potato salad. Some bloggers even suggest saving pickle juice to make an entirely new batch of pickles. It's double the food for half the cost.
泡菜汁调味料是又一道让你欲罢不能的腌制调味品。在所剩不多的佐料里混些橄榄油,味道就焕然新生了。还可以做鸡肉、蛋和土豆沙拉的调味料。一些博主甚至建议存着泡菜汁新制一批泡菜,食物翻倍,价格减半。
6. Produce peels, skin and rinds
果皮
Peels and rinds from your produce often contain as much—or more—of a fruit or vegetable's vitamins and minerals, and can be used in a variety of applications. Simply eat them raw, or try them:
果蔬等农产品的果皮富含维生素和矿物质,甚至可能比蔬果本身含量更多,果皮用途多样,可以生吃或者尝试以下做法:
As chips: The next time you peel a potato, carrot, apples, or any other root vegetable, save the peels. Toss them with olive oil and some spices. And then bake them in a single layer in a 400 degree F oven, until browned and crispy, about 8 to 10 minutes.
薯片做法:下次你给土豆、胡萝卜、苹果还有其他根茎类蔬菜削皮的时候,把皮保留下来。在橄榄油里拌一拌,加点香料。然后放单层烤箱里烘烤到400华氏度, 烤至棕黄脆嫩,约莫8到10分钟。
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