[問題] 醃過肉的醬汁怎麼處理?
剛才醃了一些雞腿肉,醃料是兩大匙醬油、糖、酒、蔥蒜少許,
下鍋煎的時候有一一把蔥段和蒜頭從醃料中撈出來,
一併丟進鍋裡提味,但是剩下那一碗醬油再加進去實在太鹹了,
況且裡頭有浸過生肉的血水,應該也無法久放,又沒有要做其他料理,
不知怎麼辦只好倒掉......現在越想越心疼(感覺像被阿基師罵了啊!)
一大碗醬油和糖就這麼沒了實在很可惜。
不知各位都怎麼處理醃過肉的醬汁呢?
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