{"id":5545404301478,"title":"大連乾鮑魚 20頭","handle":"dried-abalone-from-dalian-20","description":"\u003ch1\u003e大連乾鮑魚 20頭\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e產地 :\u0026nbsp;\u003c\/strong\u003e大連，中國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e規格 :\u0026nbsp;\u003c\/strong\u003e18-22\u003cstrong\u003e\u003c\/strong\u003e隻\/磅 (16盎司)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品特點 :\u0026nbsp;\u003c\/strong\u003e大連乾鮑魚屬於大連的特色產品，味道清新，肉質細嫩。\u003c\/p\u003e\n\u003cp\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鮑魚補益作用\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\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\/li\u003e\n\u003cli\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\n\u003cli\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\n\u003cli\u003e乾鮑是用鮮鮑曬乾而成。\u003c\/li\u003e\n\u003cli\u003e乾鮑的種類分為：網鮑、吉品鮑和禾麻鮑等。\u003c\/li\u003e\n\u003cli\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\n\u003cli\u003e頭數是指一 磅有多少個鮑魚，那就是幾頭。\u003c\/li\u003e\n\u003cli\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\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e建議食法與處理方法\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\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。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\/li\u003e\n\u003cli\u003e越乾身大隻的鮑魚，越要長時間發好，至少3-5天不等。\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #92979c;\"\u003e免責聲明\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #92979c;\"\u003e本網站銷售的商品或相關陳述，並未經美國食品和藥物管理局(FDA)的評估審查 ，因此本陳述不能用於診斷、治療、治愈或預防任何疾病。如有任何疑問，請在使用本產品前諮詢醫師。\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #92979c;\"\u003e鮑魚、海參、花膠、 干貝等屬於海洋生物，每次來貨不盡相同，因此每磅的貨品數量略有不同， 經過我們嚴格監控，保證貨品質素不變， 請放心購買。\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- \/TABS --\u003e","published_at":"2022-04-24T13:28:39-04:00","created_at":"2020-07-29T15:14:56-04:00","vendor":"Po Wing Online","type":"乾鮑魚","tags":["Products"],"price":3500,"price_min":3500,"price_max":13800,"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":35419178041510,"title":"4盎司 (114克)","option1":"4盎司 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Abalone From Dalian F27-30 #237015-Po Wing Online-Po Wing Online","id":31868510863580,"position":8,"preview_image":{"aspect_ratio":1.0,"height":750,"width":750,"src":"\/\/powingonline.com\/cdn\/shop\/files\/Dried-Abalone-from-Dalian-F20-Po-Wing-Online-Po-Wing-Online-8.jpg?v=1693344630"},"aspect_ratio":1.0,"height":750,"media_type":"image","src":"\/\/powingonline.com\/cdn\/shop\/files\/Dried-Abalone-from-Dalian-F20-Po-Wing-Online-Po-Wing-Online-8.jpg?v=1693344630","width":750}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003ch1\u003e大連乾鮑魚 20頭\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e產地 :\u0026nbsp;\u003c\/strong\u003e大連，中國\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e規格 :\u0026nbsp;\u003c\/strong\u003e18-22\u003cstrong\u003e\u003c\/strong\u003e隻\/磅 (16盎司)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e產品特點 :\u0026nbsp;\u003c\/strong\u003e大連乾鮑魚屬於大連的特色產品，味道清新，肉質細嫩。\u003c\/p\u003e\n\u003cp\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鮑魚補益作用\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\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\/li\u003e\n\u003cli\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\n\u003cli\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\n\u003cli\u003e乾鮑是用鮮鮑曬乾而成。\u003c\/li\u003e\n\u003cli\u003e乾鮑的種類分為：網鮑、吉品鮑和禾麻鮑等。\u003c\/li\u003e\n\u003cli\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\n\u003cli\u003e頭數是指一 磅有多少個鮑魚，那就是幾頭。\u003c\/li\u003e\n\u003cli\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\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e建議食法與處理方法\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\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。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\/li\u003e\n\u003cli\u003e越乾身大隻的鮑魚，越要長時間發好，至少3-5天不等。\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: #92979c;\"\u003e免責聲明\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #92979c;\"\u003e本網站銷售的商品或相關陳述，並未經美國食品和藥物管理局(FDA)的評估審查 ，因此本陳述不能用於診斷、治療、治愈或預防任何疾病。如有任何疑問，請在使用本產品前諮詢醫師。\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #92979c;\"\u003e鮑魚、海參、花膠、 干貝等屬於海洋生物，每次來貨不盡相同，因此每磅的貨品數量略有不同， 經過我們嚴格監控，保證貨品質素不變， 請放心購買。\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- \/TABS --\u003e"}