http://affiliated-business.com/story.php?title=%E5%8D%8E%E6%B3%B0%E5%85%B4%E6%B0%B4%E6%9E%9C%E5%95%86%E5%93%81%E5%9C%A8%E6%9C%89%E5%93%81360%E3%80%81%E5%91%B3%E4%B9%8B%E5%8F%8B%E3%80%81%E9%9B%B6%E9%A3%9F%E7%8E%8B%E3%80%81%E9%B1%BC%E5%93%81%E5%91%B3%E3%80%81%E6%98%9F%E7%AD%89%E9%A6%99%E6%B8%AF%E5%90%84%E5%A4%A7%E5%95%86%E6%88%B7%E5%9D%87%E6%9C%89%E9%94%80%E5%94%AE%E3%80%82 濕制就要首先把原料洗淨，用鹽將果實「打皮」，再用鹽水攪拌及漂水，加上糖以使果實先入味再把它曬乾。最後用糖水把涼果浸著。功效上，兩種製法為原料增加酸、甜、咸的刺激味覺，達致生津止渴、調理脾胃、消滯提神等。 Mon, 20 Dec 2021 01:10:37 UTC en