日本製：石渡商店北海道産亁元貝(乾瑤柱)碎粒 80g  (F106) / Made in Japan: Ishiwatari Shoten Hokkaido Dried Scallop Bits (Dried Conpoy) 80g (F106)

日本製：石渡商店北海道産亁元貝(乾瑤柱)碎粒 80g  (F106) / Made in Japan: Ishiwatari Shoten Hokkaido Dried Scallop Bits (Dried Conpoy) 80g (F106)

簡介

石渡商店的北海道産帆立干貝柱是一款高品質的海鮮產品，選用北海道產的優質帆立貝柱，經過精心的鹽煮和乾燥處理。這些干貝柱不僅可以作為美味的小吃或零食，還可以通過浸泡在水中後用作各種料理的食材。社長同不少香港人一樣喜歡吃粥，在軟綿白粥中，加上蔥花、瘦肉和乾元貝，暖胃又OISHII。

產品特點

• 北海道産：選用北海道優質帆立貝柱，品質保證。
• 鹽煮乾燥：經過鹽煮和乾燥處理，保留了帆立的鮮美風味。
• 多用途：可直接食用，也可用於湯品、炊飯等多種料理。
• 口感：嚼勁十足，越嚼越能體會到帆立的鮮美。

使用建議

• 直接食用：可作為小吃或零食，享受純正的海鮮風味。
• 水中浸泡：將干貝柱浸泡在水中，待其回軟後，可用於製作湯品、炊飯等各種料理。

產品規格

• 重量：80g
• 賞味期限：製造日360日起

Made in Japan: Ishiwatari Shoten Hokkaido Dried Scallop Bits (Dried Conpoy) 80g (F106)

Introduction

Ishiwatari Shoten's Hokkaido Dried Scallops are a high-quality seafood product made from premium scallops sourced from Hokkaido. These scallops undergo careful salt boiling and drying processes. Not only can these dried scallops be enjoyed as a delicious snack, but they can also be used as an ingredient in various dishes after soaking in water. Just like many Hong Kong residents, the president enjoys eating congee, adding chopped green onions, lean meat, and dried scallops to the soft white congee for a warming and OISHII experience.

Product Features

• Hokkaido Sourced: Made from high-quality scallops from Hokkaido, ensuring premium quality.
• Salt Boiled and Dried: Processed through salt boiling and drying to preserve the fresh flavor of the scallops.
• Versatile Use: Can be eaten directly or used in soups, rice dishes, and other recipes.
• Texture: Chewy and flavorful, the more you chew, the more you can appreciate the deliciousness of the scallops.

Usage Suggestions

• Direct Consumption: Enjoy as a snack for an authentic seafood flavor.
• Soaking in Water: Soak the dried scallops in water until softened, then use them in soups, rice dishes, and various recipes.

Cooking Steps

1. Wash the rice thoroughly and place it in a bowl.
2. Spread the rice evenly, add a small amount of water (just covering the rice), then add an appropriate amount of oil and mix well. Place in the refrigerator to rest overnight.
3. Rinse the dried scallops and dried vegetables, then soak in clean water for half an hour.
4. Shred the scallops and chop the dried vegetables.
5. Let the rice thaw at room temperature for about 1 hour, then bring water to a boil, adding the scallops and rice, followed by the dried vegetables. Cook for 1 hour.

Product Specifications

• Weight: 80g
• Shelf Life: 360 days from the date of manufacture