Has anyone of you had the unpleasant experience of rock solid brown sugar from that half used box?
Here is a little tip on how to bring the brown sugar back to the soft and loose texture.
不知道各位有沒有家裡紅糖結塊的經驗？
一般家裡紅糖的使用率比白糖低，偏偏紅糖這東西，開封若不馬上用完，很快就結成硬石塊一樣，等到要用的時候還得又敲又打地，測量起來也十分不方便。
分享一個梅子多年前學到的小秘訣，讓各位再也免受紅糖變硬之苦哦！
