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浸泡過的花膠,要透過氽水將它發大。先在一鍋凍水下薑片,再加點花雕酒,姜和酒的作用為闢腥,這個步驟絕對不能省,因為用有腥味的花膠來做菜,足以影響整道菜式的味道。 甚麼是花膠?花膠的功效及好處甚麼人適合進食花膠?花膠的禁忌花膠的正確進食�