山萸肉的清蒸惯用的方法是将干燥净萸肉直接蒸制,这种方法笔者认为并不完善。如在蒸搁前先用适量蜂蜜拌匀,则制出的萸肉,色泽光亮如新,久贮不蛀、不变色,不仅如此,更能增强其补益功能,降低 Cornus steamed customary method is to dry cornelian meat directly steaming, this method I think is not perfect. As before steaming with the right amount of honey and mix well, the system made of cornus, bright color as new, long storage does not decay, does not change color, not only that, but also enhance its tonic function and reduce