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是日精選 - 極品皇 (公蟹)
產地 : 江蘇
煮法-清蒸
先用冰水浸洗干淨,蟹肚向上,落少許鹽,把紫蘇葉放入水中,水滾後隔水蒸 :
100-90頭-15分鐘(明火計),焗蟹二分鐘
78-80頭-18分鐘(明火計),焗蟹二分鐘
68-70頭-20分鐘(明火計),焗蟹二分鐘
58-60頭-22分鐘(明火計),焗蟹二分鐘
53頭-23分鐘(明火計),焗蟹二分鐘
48頭-25分鐘(明火計),焗蟹二分鐘
42頭-28分鐘(明火計),焗蟹二分鐘
蟹醋 : 滾水浸熱,加上薑粒便可。
要食就要最好嘅‼ Enjoy 🍷
古越龍山-三件蟹套具(送完即止) on selected categories
古越龍山-三件蟹套具(送完即止) on selected categories
Gu Yue long Shan semi-sweet Shaoxing rice wine 10 years [500ml](送完即止) on selected categories
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