[請益] 關於香茅浸泡油
前兩天開始採收新鮮的香茅泡進椰子油
隔水加熱大概七八十度(吧),然後裝進有酒精消毒的玻璃密封罐
放到陽台曬太陽
但是打開的時候不是純粹用手搓揉香茅葉的那種香氣
而是有濃厚(?)草腥味混雜其中
是不是不應該用新鮮的香茅?
還是要乾燥過後才能泡呢?
煩請各位前輩解答
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