自製麵包糠

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.

我們平日吃剩的麵包
，過了一兩天便會變硬。這個時候最適宜用這些麵包做麵包糠(breadcrumbs)。

隻要將麵包風幹(Dry)
，然後放入攪拌器(food processor)攪碎
，如要麵包糠更細粒(fine texture)，可以將已攪碎的麵包糠放入攪拌器再碎一次。

攪碎後的麵包糠要再次放在幹涼處(cool place)吹幹直至脆身(crisp)，然後放入密封(airtight)的器皿(container)內存放。如果是大量製造以便日後使用(future use)，便可放進密封的保鮮袋中然後貯存在雪櫃內
，便可存一段時間。