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

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

HK$49.50
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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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Delivery Options

  • 自家車隊,滿600免費送貨 ( 注意:梅窩,馬灣,愉景灣暫時不設送貨）送貨時間:下午二時半至六時半,未有指定時間送貨
  • 門市自取(限 星期日至三,下午1:30-3:45 / 星期四,下午1:30-5:15 / 星期五至六,下午1:30-5:45 時段內取) 需提早一天網站下單付款
  • (批發) 批發車隊 ( 只限批發送貨選用,未滿$1500需付$100運費 )

Payment Options

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