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未吃五月粽,破裘不願放!端午節前後,台灣從春末逐漸轉入初夏,靠著越來越強烈豔熱的陽光,鹵水蒸發進度快,迅速結晶成粗鹽。
在阿嬤初為人婦的年代,
廚房裡的粗鹽,不僅能夠煮菜,
還能用來醃漬、釀造、清洗,甚至避邪,
純樸的生活智慧,粗鹽真的是無敵超好用
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