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  • 建議食法/建議烹調方法
    Suggested serving method
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日式鯛魚湯稻庭烏冬(2人前) Japanese Snapper Soup with Udon Set (for 2 persons)

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,鐘意飲魚湯的您不要錯過!


鮮甜鯛魚湯配上稻庭烏冬及野菜拼盤簡直是絕配,吃烏冬之餘還可以連湯喝,味道鮮濃,營養豐富!

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. Don't miss it!

The fresh snapper soup is a perfect match with Inaniwa udon and vegetables. You can even drink all the soup after eating udon. It is rich and nutritious!

1. 日式鯛魚湯 約800毫升(無味精 I 無防腐劑 I 3小時熬製)
    Japanese Snapper Soup ~800ml (No MSG I No Preservatives I 3-Hour Cooking Time)

2. 野菜拼盤 (小)
    Vegetable Platter (Small)

3. 稻庭手打烏冬 2個
    Inaniwa Udon 2 Packs


以中大火煮滾魚湯,加入野菜及烏冬煮滾後約3分鐘即成。
Boil the soup over medium high heat. Add vegetables and udon and boil for about 3 minutes.


* 由於每人口味不同,Double Chefs只加入少量鹽調味,若顧客覺得有需要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. 

・份量以重量為準。

    Servings are based on weight. 

・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. 

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