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Dried Hiragana (vacuum packing) (abt 120-170g x 2pcs)

Dried Hiragana (vacuum packing) (abt 120-170g x 2pcs)

HK$42.00
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Description
一夜干是源自方今日本北海道獨有的制魚方法,
當地漁民為了保存鮮魚,
漁民將新鮮的漁獲洗淨並去除內臟,
並浸泡於18%~20%的鹽水中,
再於北海道的冷風中風乾一夜,
魚肉本身會變得更紮實,
較不會產生魚腥味
正因為只經過一個晚上乾燥方式做成的漁產品稱為一夜干.

赤魚為日本深海魚,
油脂分佈均勻,
肉質細膩紮實,
帶油脂,沒腥味,鹹甘透鮮,
入口滋味無窮

建議煮法:
乾煎
1. 一夜干解凍後,洗淨,徹底抹乾水份
2.乾鍋不加油,一夜干的皮朝下煎,小火煎約1分鐘。
3.淋入少許米酒後,輕壓魚身使魚表面均勻金黃上色。
4.煎到魚肉邊緣變白,翻面再煎約2分鐘,至魚肉金黃即可。
5.可隨個人喜好擠檸檬汁、沾胡椒鹽或白蘿蔔泥。
焗爐/氣炸鍋
1. 一夜干解凍後,洗淨,徹底抹乾水份
2.設定200度,預熱5分鐘
3.焗10至15分鐘,加少許清酒增添風味
4.食用時擠上檸檬風味更佳
注意:
請勿焗太耐以免肉質乾柴
不用再加鹽調味







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