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Old School Hand-cut Lu Rou Sauce (Braised Pork)

Old School Hand-cut Lu Rou Sauce (Braised Pork)

The Studio 揪好即食系列/大紅袍花椒慢燉牛三寶


NT$330
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Description

選用油脂飽滿牛腩、清爽的牛腱與軟Q的牛筋,以大紅袍花椒、青花椒等十多種藥材慢燉入味,入口一股麻勁爬上舌尖,小辣的湯汁入口也不嗆喉嚨,搭配麵食就是一碗滿足的牛肉麵,也可以放入青蔬做成均衡的牛肉麻辣燙。




【規格】400(小)

 

【份量】2人份(

 

【食材原料】牛腩(美國)、牛腱(美國)、牛筋、洋蔥、大蒜、薑、蔥、辣椒粉、燈籠椒、月桂葉、肉桂、八角、草果、大茴香子、小茴香子、山奈、沙蔘、白豆蔻、白胡椒、糖、鹽、黑豆蔭油、醬油、辣豆瓣醬、豆豉醬、沙拉油

 

【產地】 台灣

 

【保存期限】冷藏3天,冷凍2個月

 

【保存方式】 冷凍於-18C

 

【外包裝袋】食品級真空耐熱袋,可低溫冷凍(耐溫 -18°C),隔水加熱( 耐溫100°C),阻絕外界空氣與穿刺外力之耐性優異,有效包覆內裝物品鮮度並延長可用期限。

 

【料理方式】(小份調理包適用):

1.      鍋內加水煮滾時,將調理包(含袋子,不拆開)直接置入水中加熱,至調理包熟透即可(約5-10分鐘), 加熱時可翻動一下,防止和鍋底直接加熱過久。

2.      包裝盒可直接微波加熱。將盒側的防漏栓打開,蓋子蓋上並解凍3分鐘,微波加熱中火約5-10分鐘,即可食用。

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