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牙齒清潔
即檸檬樹的葉子，顏色為深綠色，台灣的檸檬葉多數是進口的乾燥品，因為本地不易種植。 檸檬葉具有類似柑橘味道的淡淡香氣，常用在海鮮料理，十分適合口味重的泰式料理使用，能為食物增添清香。 檸檬葉有淡淡的柑橘味道，會使料理增添清爽的香味；適用於海鮮料理，主要是用來增味，並不適合拿來食用；買不到新鮮的檸檬葉時，可以乾燥的代替。
洋蔥以鱗片厚，外型碩大、外層抱合緊密品質較佳。 芝麻醬本身具有濃郁的芝麻香味，經過調味，最常用到芝麻醬。 若把芝麻用在海鮮或肉類的調味，最好直接把顆粒狀的芝麻加熱，烤出香味，在撒上食材讓料理帶一點芝麻的香氣但又不會搶味。 芝麻醬本身除了芝麻的香味以外，並沒有什麼味道，所以必須經過調味，才能夠拿來當作調味的醬料。 一般我們最常用到芝麻醬，就是在作麻醬麵的淋醬。
酵素祛斑機理：主要是抑制黑色素形成，長生酵素調節過氧自由基，增強血氧疏基和SOD修復受損的肌膚，具有養膚嫩膚的功效。 但當前的醫療整形美容行業存在服務資源分布不均、機構良莠不齊、存在不正當競爭、醫療事故頻發等問題。
因為山茼蒿和香菜一樣都很怕水，所以保存時一定要先將洗淨的葉片瀝乾水份，再用紙張包裹裝進塑膠袋中綁好，放進冰箱中冷藏。 別名「珍珠菜」，外型酷似芹菜，可當食用蔬菜也是藥用植物。 食用以嫩葉和葉柄為主，有一股特殊的味道，煮湯極為清甜，常用和蛋一起，做成角菜蛋花湯；且可袪風止咳、活血和瘀、消腫解毒的功效，內服和外用皆可。
蘿蔔切好後以一層蘿蔔一層鹽的方式放置，再以石頭重壓，醃漬一晚後，曝曬4～5天，再以鹽搓揉，經日曬5～6天後，就會聞到一股香味，待自然風乾即可食用。 最典型的家常料理就是蘿蔔乾煎蛋；其次可炒小魚干、辣椒、豆鼓，或搭配雞丁炒飯，甚至包粽子都很適合。
My Website: http://牙醫診所
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