自制面包糠

Dry uncooked breadcrumbs are the best for coating food before frying. Make the fresh crumbs, then dry them out in a very cool place until crisp. For a fine texture, put them through the liquidiser or food processor once more. If thoroughly dried they can be stored well in an airtight container in a cool place.

It is a good idea to make a large batch of breadcrumbs and freeze them for future use. Just pack them loosely in large freezer bags or airtight bag.

我們平日吃剩的面包，過(guò)了一兩天便會(huì)變硬。這個(gè)時(shí)候最適宜用這些面包做面包糠(breadcrumbs)。

只要將面包風(fēng)干(Dry)，然后放入攪拌器(food processor)攪碎，如要面包糠更細(xì)粒(fine texture)，可以將已攪碎的面包糠放入攪拌器再碎一次。

攪碎后的面包糠要再次放在干涼處(cool place)吹干直至脆身(crisp)，然后放入密封(airtight)的器皿(container)內(nèi)存放。如果是大量制造以便日后使用(future use)，便可放進(jìn)密封的保鮮袋中然后貯存在雪柜內(nèi)，便可存一段時(shí)間。