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海參的泡發方法

海參的泡發方法

海參常用於燜、炒和燉等多種烹飪方式,能與各種食材搭配,提升菜餚的風味和營養價值。無論是用來製作高級宴席料理,還是日常家常菜,干海參都是一個極佳的選擇。
by RoyalCollectivehk on December 11, 2024
鹿茸片

鹿茸片

鹿茸片是由新鮮鹿茸加工而成的珍貴食材,自古以來便被廣泛應用於中醫和養生文化中。鹿茸是雄鹿在春季生長出來的嫩角,富含多種有益成分,如膠原蛋白、氨基酸、維生素和微量元素,因而被認為具有卓越的滋補效果。 鹿茸片的主要功效包括補腎壯陽、強筋健骨、促進血液循環和增強免疫力。
by RoyalCollectivehk on November 27, 2024
鮑魚

abalone

干鮑魚是海味八珍之一,因其獨特的風味和豐富的營養價值而備受推崇。鮑魚是一種海洋軟體動物,經過清洗、烹煮和曬干處理後,形成了幹鮑魚。它的肉質鮮嫩,口感獨特,適合用來制作各種美味菜肴。在中國傳統飲食中,幹鮑魚被視為滋補佳品,富含蛋白質、維生素和礦物質,具有增強免疫力、滋陰補腎、養血、柔肝、滋陰、清熱、益精、明目的功能。
by RoyalCollectivehk on November 19, 2024
美國有掩螺片

Types of dried snails

Dried conch (whelk) is a popular dried seafood, mainly used...
by RoyalCollectivehk on November 12, 2024
花膠筒

Fish maw tube

The small fish maw does not need to be soaked, and can be put directly into the soup. But for large ones, such as those with only a dozen tubes of fish maw per pound, you can dry-steam the fish maw for about 20-30 minutes, then put it in the refrigerator to soak with cold water. You need to change it during the period until it is soft.
by RoyalCollectivehk on October 30, 2024
日本元貝

Japanese shellfish grade

When making scallops, only the stigma meat of fresh scallops is used for processing and sun-drying, and other parts such as the shell edges are not used. Japan, China and Vietnam all produce clams, among which Japanese clams have the best quality, followed by Chinese clams and finally Vietnamese clams.
by RoyalCollectivehk on October 25, 2024

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