tag:blogger.com,1999:blog-7495702009238072234.post7298787419158291547..comments2011-04-21T05:08:33.488-04:00Joelnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7495702009238072234.post-47119379150493472682011-04-21T05:08:33.488-04:002011-04-21T05:08:33.488-04:00很正，很多的知識。 Thanks.John Manoreply@blogger.comtag:blogger.com,1999:blog-7495702009238072234.post-360127900061378552010-05-05T23:56:45.625-04:002010-05-05T23:56:45.625-04:00請問Joel,你是說米放入冷凍層讓它結冰，那是要米本身還是連著米和水一起冷凍? 我照版主作法攪拌好久，還是沒辦法煮到不見米粒形狀的粥，頂多只能說是稀飯，怎麼會降呢? 而且降也比較費工，用快速鍋悶著或壓力鍋煮會比較快嗎?謝謝~天生麗質兔http://www.blogger.com/profile/15467883792802404927noreply@blogger.comtag:blogger.com,1999:blog-7495702009238072234.post-20852308000194298602010-04-03T03:13:46.666-04:002010-04-03T03:13:46.666-04:00我最近發現了一個更快的煲粥方法﹐就是在前一晚把白米洗好以後﹐放在冰箱裡 (要結冰的)。<br /><br />原理是白米在冷凍過程當中會裂開﹐那你第二天只需要幾分鐘﹐就能煮出綿密滑口的好粥﹗Joelhttp://www.blogger.com/profile/02213232782576055937noreply@blogger.comtag:blogger.com,1999:blog-7495702009238072234.post-24006842081179404362010-04-02T18:38:37.461-04:002010-04-02T18:38:37.461-04:00很實用,謝謝Anonymousnoreply@blogger.com