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平實親切,家常鹹粥
Apr 15th 2014, 16:00, by 葉怡蘭

受邀參與一項米食推廣計畫,例行會議中,屢屢談及為何米飯消耗量逐年下降。當然飲食內容與口味喜好改變等都是因素;但在我看來,若以在家煮食言,米飯之相較於麵條來烹調時間較長,在這事事求簡求快的社會裡,多少也是令人卻步的緣由。

不過,對於一樣忙碌、卻也愛吃米飯的我來說,這可完全不是問題!

因味蕾極度挑剔,我的煮飯方式向來從不貪快:選、洗、浸、煮、翻、悶……沒一個步驟可輕忽省略。但照樣隨時都能吃飯,一點不受限囿。

其中關鍵,在於我習慣「存飯」。事先一大鍋煮起來,加蓋充分放涼之後,一碗一碗分裝好,排去空氣仔細密封,入冷凍庫急凍。接下來,只要取出微波解凍、加熱,沒幾分鐘,就有熱騰騰香噴噴好吃白米飯可享。

至於大家最關切的口感問題,請放心,只要過程拿捏妥當、避免水份逸失,美味不減不失。

這些存飯除了單吃,尚可做種種變化:丼飯、炒飯、茶泡飯、飯糰……多元多樣,方便非常。

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