千味800g傳統豬肉鮮蔥手工大包單個重:80g
產品特色:特制鎖(suo)汁工(gong)藝,還原現做(zuo)口感,多汁不膩
特殊鎖(suo)鮮工(gong)序(xu),鎖(suo)定鮮香美味,肉香四(si)溢
口味:豬肉
規格:1*800g*10袋
加工方法:蒸(zheng)(zheng)(zheng)鍋:勿(wu)(wu)需(xu)(xu)(xu)解凍(dong),除去外(wai)包(bao)(bao)裝(zhuang),待蒸(zheng)(zheng)(zheng)鍋內水燒開后(hou),將包(bao)(bao)子(zi)擺放于墊有籠(long)布的蒸(zheng)(zheng)(zheng)架(jia)上,中(zhong)(zhong)火(huo)蒸(zheng)(zheng)(zheng)制13-15分鐘(zhong),關火(huo)1分鐘(zhong)左(zuo)右后(hou)開鍋,即(ji)可(ke)食(shi)(shi)用。 蒸(zheng)(zheng)(zheng)柜(ju):勿(wu)(wu)需(xu)(xu)(xu)解凍(dong),除去外(wai)包(bao)(bao)裝(zhuang),待蒸(zheng)(zheng)(zheng)柜(ju)預熱至(zhi)約80℃后(hou),將包(bao)(bao)子(zi)擺放于墊有籠(long)布的蒸(zheng)(zheng)(zheng)架(jia)上,中(zhong)(zhong)火(huo)蒸(zheng)(zheng)(zheng)制13-15分鐘(zhong),即(ji)可(ke)食(shi)(shi)用。 蒸(zheng)(zheng)(zheng)包(bao)(bao)機(ji):勿(wu)(wu)需(xu)(xu)(xu)解凍(dong),除去外(wai)包(bao)(bao)裝(zhuang),待蒸(zheng)(zheng)(zheng)包(bao)(bao)機(ji)預熱至(zhi)大(da)于70℃后(hou),將包(bao)(bao)子(zi)擺放于墊有籠(long)布的蒸(zheng)(zheng)(zheng)架(jia)上,蒸(zheng)(zheng)(zheng)制40-50分鐘(zhong),即(ji)可(ke)食(shi)(shi)用。