• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
    Disclaimer

日式鯛魚湯(無味精 I 無防腐劑 I 3小時熬製)Japanese Snapper Soup (No MSG I No Preservatives I 3-hour Cooking Time)

DoubleChefs 用大量鯛魚製作,先煎魚再炒至魚碎,再煲3個鐘出味,隔渣成鮮濃奶白魚湯。由於工序繁複,每次只可少量製作,沒有任何味精及防腐劑,營養豐富,鐘意飲魚湯的您或不喜歡吃魚的小朋友不要錯過!

為保持新鮮度,魚湯會於- 30 °C冰櫃貯存。

Homemade Japanese snapper soup is made by Chef Gavin. Made with a large amount of snapper, chef Gavin fries the fish first and then fry until the fish is broken into small pieces, and then cook for 3 hours. Due to the complicated procedures, only a small amount can be made each time without any MSG and preservatives and rich in nutrition. Don’t miss it!

To keep freshness, the fish soup is stored in a freezer at -30 °C.

【 規格 Specification 】
容量:約800毫升
Capacity: ~800ml
包裝方式:急凍真空
Packing:Frozen in vacuum packing

1. 用清水浸泡湯包解凍5分鐘。

Soak the pack in water for 5 minutes. 


2. 打開包裝將湯倒入鍋具以中大火煮滾即可。

Pour it into the pot, and boil the fish soup over medium high heat.


* 由於每人口味不同,DoubleChefs只加入少量鹽調味,顧客可自行加入鹽調至適合自己的口味。

* As each person has their own preferences, only a small amount of salt is added for seasoning by Double Chefs. You can add extra salt to adjust to the flavour.


・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

Sale

Unavailable

Sold Out