蓴菜與有機南瓜白冰糖EM菌.或龍眼蜜.做成酵素.以及蓴菜已成宜蘭一餐廳名菜.每桌五千元起跳
酵素製作過程像片連結




今天的材料如下
980925永和社大川堂宜蘭社大邱錦和老師講解 濕地培育搶救雙連埤.復育蓴草
980925永和社大川堂宜蘭社大邱錦和老師講解
蓴菜:在宜蘭雙連裨本來面臨快絕種.經過培育.已四處栽植.產銷產生農業價值。
宜蘭社大邱錦和老師講解.濕地的培育水生植物.蓴草培育...
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980925永和社大川堂宜蘭社大邱錦和老師講解