{"id":5417391390886,"title":"南非鮑魚 6-9頭","handle":"dried-abalone-from-south-africa-6-9-237002","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e產地:\u003c\/strong\u003e\u003cspan\u003e 南非\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e凈重:\u003c\/strong\u003e\u003cspan\u003e 6-9隻\/磅 (16安士)\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e產品特點:\u003c\/strong\u003e\u003cspan\u003e 南非鮑魚也是珍貴的品種,南非人稱它為珍珠之母。個頭大而飽滿,邊沿毛刺多,呈米黃或淺啡色,質地新鮮有光澤,鮮味質感佳。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e*\u003c\/strong\u003e用清水浸發鮑魚時不要加入薑、蔥和酒等,以免破壞乾鮑本身的鮮味。\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e\u003cspan\u003e鮑魚補益作用\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚是通常生長在水溫較低的海域。出產地遍布南美洲、北美洲西岸、南非、澳洲和日本北部等地,其中日本(乾鮑)和墨西哥(罐頭鮑)被公認為最佳產地。\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚在中國傳統的名貴食材中,被公認為鮑、參、翅、肚等山珍海味之首。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚寓意為富貴有餘之意,故在中國傳統節日中,被視為尚上之佳餚。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e乾鮑是用鮮鮑曬乾而成。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e乾鮑的種類分為:網鮑、吉品鮑和禾麻鮑等。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e有溏心的鮑魚特別香濃烟韌,是鮑魚中的極品,也只見於優質而鮮晒的鮑魚,再經曬焗收藏得法才會出現。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e頭數是指一 磅有多少個鮑魚,那就是幾頭。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚含有豐富的蛋白質、脂肪、維他命E 維他命K和鐵質等,具有滋陰、平衡血壓、養肝明目和滋補養顏的功效。\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan\u003e 建議食法與處理方法\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e鮑魚的做法不少,但當中以清蒸最為容易。而特別喜歡鮑魚的朋友,會全隻原汁原味當牛排一樣食用。比較傳統的做法就是鮑魚燉雞或火腿湯。\u003c\/span\u003e\u003cspan\u003e煮之前要先把鮑魚以清水浸2天,每天換水1次,用毛刷刷去表面的灰分。刷的時候注意不要損害鮑魚的形狀。用薑蔥氽水5分鐘。用竹笪墊底,以中火把雞、火腿或豬肉與鮑魚,加清水同煮6~8小時。熄火焗半小時。再用慢火煮2~3小時。最後以蠔油勾芡即可。\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e越乾身大隻的鮑魚,越要長時間發好,至少3-5天不等。\u003c\/span\u003e\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cem\u003eDisclaimer\u003c\/em\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eThese statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2020-07-02T18:31:44-04:00","created_at":"2020-07-02T18:31:44-04:00","vendor":"Po Wing Online","type":"Abalone","tags":["Abalone","Dried Abalone","Origin_South Africa","Premium","Type_Dried Abalone"],"price":6875,"price_min":6875,"price_max":13750,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":34971092254886,"title":"4oz (114g)","option1":"4oz (114g)","option2":null,"option3":null,"sku":"013212C103","requires_shipping":true,"taxable":false,"featured_image":{"id":29651263226022,"product_id":5417391390886,"position":3,"created_at":"2021-07-01T17:08:20-04:00","updated_at":"2021-07-01T17:08:28-04:00","alt":"Dried Abalone from South Africa (6-9) #237002-Po 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Online","id":21994050289830,"position":4,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/2567\/5174\/products\/dried-abalone-from-south-africa-6-9-237002-po-wing-online-po-wing-online-4.jpg?v=1625173705"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0411\/2567\/5174\/products\/dried-abalone-from-south-africa-6-9-237002-po-wing-online-po-wing-online-4.jpg?v=1625173705","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e產地:\u003c\/strong\u003e\u003cspan\u003e 南非\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e凈重:\u003c\/strong\u003e\u003cspan\u003e 6-9隻\/磅 (16安士)\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e產品特點:\u003c\/strong\u003e\u003cspan\u003e 南非鮑魚也是珍貴的品種,南非人稱它為珍珠之母。個頭大而飽滿,邊沿毛刺多,呈米黃或淺啡色,質地新鮮有光澤,鮮味質感佳。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e*\u003c\/strong\u003e用清水浸發鮑魚時不要加入薑、蔥和酒等,以免破壞乾鮑本身的鮮味。\u003c\/p\u003e\n\u003c!-- TABS --\u003e\n\u003ch5\u003e\u003cspan\u003e鮑魚補益作用\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚是通常生長在水溫較低的海域。出產地遍布南美洲、北美洲西岸、南非、澳洲和日本北部等地,其中日本(乾鮑)和墨西哥(罐頭鮑)被公認為最佳產地。\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚在中國傳統的名貴食材中,被公認為鮑、參、翅、肚等山珍海味之首。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚寓意為富貴有餘之意,故在中國傳統節日中,被視為尚上之佳餚。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e乾鮑是用鮮鮑曬乾而成。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e乾鮑的種類分為:網鮑、吉品鮑和禾麻鮑等。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e有溏心的鮑魚特別香濃烟韌,是鮑魚中的極品,也只見於優質而鮮晒的鮑魚,再經曬焗收藏得法才會出現。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e頭數是指一 磅有多少個鮑魚,那就是幾頭。\u003c\/li\u003e\u003c\/span\u003e\n\u003cli\u003e\u003cspan\u003e鮑魚含有豐富的蛋白質、脂肪、維他命E 維他命K和鐵質等,具有滋陰、平衡血壓、養肝明目和滋補養顏的功效。\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan\u003e 建議食法與處理方法\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e鮑魚的做法不少,但當中以清蒸最為容易。而特別喜歡鮑魚的朋友,會全隻原汁原味當牛排一樣食用。比較傳統的做法就是鮑魚燉雞或火腿湯。\u003c\/span\u003e\u003cspan\u003e煮之前要先把鮑魚以清水浸2天,每天換水1次,用毛刷刷去表面的灰分。刷的時候注意不要損害鮑魚的形狀。用薑蔥氽水5分鐘。用竹笪墊底,以中火把雞、火腿或豬肉與鮑魚,加清水同煮6~8小時。熄火焗半小時。再用慢火煮2~3小時。最後以蠔油勾芡即可。\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e越乾身大隻的鮑魚,越要長時間發好,至少3-5天不等。\u003c\/span\u003e\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cem\u003eDisclaimer\u003c\/em\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eThese statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003c\/h5\u003e\n\u003c!-- \/TABS --\u003e"}

南非鮑魚 6-9頭

產品介紹

產地: 南非

凈重: 6-9隻/磅 (16安士)

產品特點: 南非鮑魚也是珍貴的品種,南非人稱它為珍珠之母。個頭大而飽滿,邊沿毛刺多,呈米黃或淺啡色,質地新鮮有光澤,鮮味質感佳。

*用清水浸發鮑魚時不要加入薑、蔥和酒等,以免破壞乾鮑本身的鮮味。

單品: 013212C103
$68.75
已達到最大可用數量。
  • 鮑魚是通常生長在水溫較低的海域。出產地遍布南美洲、北美洲西岸、南非、澳洲和日本北部等地,其中日本(乾鮑)和墨西哥(罐頭鮑)被公認為最佳產地。
  • 鮑魚在中國傳統的名貴食材中,被公認為鮑、參、翅、肚等山珍海味之首。
  • 鮑魚寓意為富貴有餘之意,故在中國傳統節日中,被視為尚上之佳餚。
  • 乾鮑是用鮮鮑曬乾而成。
  • 乾鮑的種類分為:網鮑、吉品鮑和禾麻鮑等。
  • 有溏心的鮑魚特別香濃烟韌,是鮑魚中的極品,也只見於優質而鮮晒的鮑魚,再經曬焗收藏得法才會出現。
  • 頭數是指一 磅有多少個鮑魚,那就是幾頭。
  • 鮑魚含有豐富的蛋白質、脂肪、維他命E 維他命K和鐵質等,具有滋陰、平衡血壓、養肝明目和滋補養顏的功效。
  • 鮑魚的做法不少,但當中以清蒸最為容易。而特別喜歡鮑魚的朋友,會全隻原汁原味當牛排一樣食用。比較傳統的做法就是鮑魚燉雞或火腿湯。煮之前要先把鮑魚以清水浸2天,每天換水1次,用毛刷刷去表面的灰分。刷的時候注意不要損害鮑魚的形狀。用薑蔥氽水5分鐘。用竹笪墊底,以中火把雞、火腿或豬肉與鮑魚,加清水同煮6~8小時。熄火焗半小時。再用慢火煮2~3小時。最後以蠔油勾芡即可。.
  • 越乾身大隻的鮑魚,越要長時間發好,至少3-5天不等。

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.

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