組合: 虱目魚肚 3片 Milkfish Belly 3piece bundle (180 to 200g each)
$30.00
小家庭組合
虱目魚肚 3片裝
Milkfish Belly 3piece bundle (180g per pcs)
Out of stock
小家庭組合
虱目魚肚 3片裝
Milkfish Belly 3piece bundle (180g per pcs)
Recently added our store
$11.50 $8.80Read more
宏裕行 旗魚黑輪片 Swordfish Tempura 360 grams 到期日:2023.10.19
旗魚、豬背脂油(台灣)、樹薯澱粉、洋蔥、蒜頭、糖、鹽、L-麩酸鈉、味噌
置於冷藏7℃以下解凍4~5小時,以油溫140~170℃炸至金黃香酥即可。
過敏原:本產品含有魚類、麩質、大豆等及其製品,不適合對其過敏體質者食用。
Product: Swordfish Tempura
Content: Swordfish, Lard (Taiwan), Tapioca Starch, Onion, Garlic, Sugar, Salt, Monosodium L-Glutamate, Miso
Expiration Date: Per Package
Cooking Method: Defrost in chiller for 4~5 hours, deep fry in 140~170℃ until golden crispy.
WARNING: This product contains fish, gluten, soybeans, etc. and their products, and is not suitable for people with allergies.
※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.
$12.00 $11.40Read more
宏裕行 花枝蝦卷 300克 Cuttlefish shrimp roll 300g
嚴選豆腐皮包覆澎湖新鮮花枝和高檔蝦仁及西螺鮮蔥,利用鮮蔥的獨特美味帶出蝦仁與花枝的鮮甜,因為加入鮮蔥所以口感更為清爽。
保存方法:密封儲存於-18℃以下
主要原料:頂級虎斑花枝、蝦仁、豬背脂油(台灣)、蔥、黃豆皮【黃豆(非基改)、大豆蛋白、沙拉油、鹽】、樹薯澱粉、糖、L-麩酸鈉、鹽、胡椒、磷酸鹽(多磷酸鈉、焦磷酸鈉、偏磷酸鉀)
食用方式: 置於冷藏7℃以下解凍4~5小時,煎烤或油炸,以油溫140~170℃炸至金黃香酥即可。
過敏原:本產品含有頭足類、甲殼類、大豆等及其製品,不適合對其過敏體質者食用
Product: Shrimp Roll
Content: Cuttlefish, Shrimp, Lard (Taiwan), Scallions, Soybean Skin (Soybean, Soy Protein, Oil, salt), Tapioca Starch, Sugar, Monosodium L-Glutamate, Salt, Pepper, Seaweed, Phosphate
Expiration Date: Per Package
Cooking Method: Defrost in chiller for 4~5 hours, Pan Fry or deep fry in 140~170℃ until golden crispy.
WARNING: This product contains cephalopods, crustaceans, soybean, etc. and their products, and is not suitable for people with allergies.
※This product’s production process factory, its equipment or production line has processing fish, milk, eggs, sesame, etc. and its products, please pay attention to those who are allergic to it.
$12.60 $11.50Read more
海鮮主義: 虱目魚肚180克/包 Milkfish Belly
虱目魚的肉質細緻、營養價值高
在台灣養殖歷史超過300年
料理方式非常多元,味道鮮嫩
虱目魚又稱「牛奶魚」熱量低,滋補又不易胖。
煮: 虱目魚肚洗淨,切點薑絲備用。煮半鍋水至沸騰,放入薑絲、米酒、虱目魚肚等等喜歡的材料後,轉小火,煮熟加鹽調味即可。
蒸: 虱目魚肚洗淨,擺置蒸盤中,加上薑絲、蔥白、醬油、米酒等,放入鍋中,蒸15-20分鐘即可。
煎: 平底鍋加熱,加入食用油,將虱目魚肚魚皮朝下放入鍋中。煎3分鐘後以鍋鏟輕推虱目魚,可輕易移動後即可翻面,煎熟後即可盛盤。
炸: 將虱目魚肚洗淨,吸乾水分,抹上少許米酒&胡椒鹽,噴上一點油,放入氣炸鍋。 200度 6分鐘 翻另一面 再 5分鐘即可盛盤。
$14.50 $14.00Read more
宏裕行 3種花枝漿組合 150gx2條 (虎斑花枝漿+花枝蝦漿各一)
Cuttlefish Paste Combo A (Original & Shrimp)
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