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原隻響螺蟲草花羊肚菌姬松茸焗湯 #203

原隻響螺蟲草花羊肚菌姬松茸焗湯 #203

HK$69.00
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Description

203 原隻響螺蟲草花羊肚菌姖松茸焗湯


功效:強肺滋陰,提升免疫力

材料:原隻響螺、日本瑤柱、羊肚菌、姖松茸、蟲草花、腰果、合桃、紅棗


注意: 

因疫情供貨短缺關係,     我們暫時改用    [  螺片] 暫代     [原隻響螺]  , 不便之處, 敬請原諒! 

最新消息將會網頁上公佈



做法:

1)將所有材料以清水洗淨後,放進燜燒杯中

2)材料用滾水浸23分鐘(浸洗材料同時有暖杯作用)

3)把燜燒杯中的水倒掉,再加入大滾水,扭緊杯蓋,等待34小時便可享用

 

注意:完成焗湯後,可隨個人口味加少許鹽作調味

 

儲存方法:

存放陰涼乾爽處可保存一個月,存放於雪櫃更可保存達半年。天氣潮濕高溫時,建議存放雪櫃中。

絕大部份湯料沒有硫磺加工,如發現穀牛屬正常現象,用水沖洗材料即可


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