[食材] 哪些食材久放/變化/不能吃?
馬鈴薯發芽 不能吃 這個我想是必備的常識 因為有毒
可是剛剛又看到 金針菇 開傘了 也不能吃 說是有毒
但是網路上資料不太多 不知道是否正確？
另外像是薑如果發芽了 還可以吃嗎?
此外 如果生肉放冰箱 放到有黏液的話 可以洗一洗再料理嗎？
如何判斷一些常見的食材能不能吃的極限！？
(掩面:通常我都是用聞得 沒怪味道就ok 不過好像不安全)
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