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金牌特級靚髮菜 231130 (24/1 月底到貨)

金牌特級靚髮菜 231130 (24/1 月底到貨)

金牌特級靚髮菜
💰$88/包、2包或以上 $78/包
⛔️30/11 18:00
🚚24/1 月底到貨


HK$88.00
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24/1 月底到貨
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🧧金牌特級靚髮菜,今年創新低價💰$78/ 包咋😱😱

髮菜可說是年尾做冬新年必食之一,海味屋特級靚髮菜,既嫩滑又乾淨,咁多年大家都讚不絕口架,而家咁扺快D入定貨啦😬😬

📍浸發髮菜的方法
1. 浸在清水20分鐘
2. 撈起放入少許生油,加以揉搓,使其鬆散
3. 再用清水沖3至4次

食譜建議🌸

【蓮藕髮菜蠔豉豬湯】

材料:
髮菜 1両半
蓮藕 1斤
豬𦟌 12両
蠔豉 10隻
陳皮 1片

做法: 
1. 髮菜浸發去清雜質後瀝乾備用
2. 蓮藕去皮洗淨切件;蠔豉用沸水浸透。 
3. 豬洗淨汆水;陳皮浸軟刮瓤洗淨。 
4. 將水煲滾,放入全部材料煮滾,用中火煲約3小時,以幼鹽調味即可。

【冬菇髮菜蠔豉】

材料:
蠔豉 10隻
冬菇 6隻
髮菜(乾) 150g
生菜 300g
蒜頭 少許
薑 少許

調料:
雞粉 少許
糖 少許
胡椒粉 少許
蠔油 少許

做法: 
1. 蠔豉清洗乾淨; 冬菇洗淨浸軟(保留浸冬菇的水); 髮菜浸發去清雜質後瀝乾備用
2. 生菜洗淨瀝乾; 預備數粒去皮蒜頭
3. 燒熱油鑊,放入去皮蒜頭炸至金黃後,盛起備用
4. 爆香薑數片,加入蠔豉和冬菇略炒一會,用雞粉、糖、胡椒粉少許調味
5. 加入適量蠔油和冬菇水兜勻,蓋上蓋炆至蠔豉腍
6. 加入髮菜和蒜子兜勻,再炆約10至15分鐘後打芡
7. 燒熱油鑊爆香蒜頭,將生菜炒熟後上碟

📦包裝規格 :100g(可食用4-5次)
🌍產地 :甘肅
⚠️最佳食用有效日期 :12/2024
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Delivery Options

  • Pick up at warehouse
  • 夾單寄出 (零售適用)
  • 順豐上門 (到付)
  • S.F. Express - S.F. - Business Station Pickup
  • S.F. Express - Store Pickup
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  • By Jumppoint

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  • Alipay (HK)_SHOPLINE Payments (For Retail only)
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