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特級白蝦仁1kg｜批次不同可能出現有尾或無尾情況｜高蛋白低脂肪｜肉質鮮嫩｜適合煎、炒、燉、燒烤等多種烹飪方式⚠️供應商不是隆順⚠️有正規衛生證
事實勝於雄辨, 平靚正!
紐西蘭🇳🇿草飼西冷牛扒｜Grass Fed Sirloin Steak｜肉味濃郁｜煎扒・氣炸・BBQ｜健身餐高蛋白肉類之選
SUNLOK Recipes
Golden Garlic and Spring Onion Baked Sweet Potato
Chinese · 30 minutes · Serves 2 to 3 Golden Salted Egg Yolk and Scallion Baked Sweet Potato This product is a baked and frozen sweet potato. The core ingredient...
Golden Garlic and Spring Onion Baked Sweet Potato
Chinese · 30 minutes · Serves 2 to 3 Golden Salted Egg Yolk and Scallion Baked Sweet Potato This product is a baked and frozen sweet potato. The core ingredient...
Cantonese-style Crispy Potato Cakes All-Day Bre...
Cantonese cuisine · 30 minutes · Serves 2 to 3 Cantonese Crispy Hash Brown All-Day Breakfast Although hash browns are not a traditional Chinese dim sum, they have long been...
Cantonese-style Crispy Potato Cakes All-Day Bre...
Cantonese cuisine · 30 minutes · Serves 2 to 3 Cantonese Crispy Hash Brown All-Day Breakfast Although hash browns are not a traditional Chinese dim sum, they have long been...
Thai-style vanilla coconut small pan-fried cakes
Thai cuisine · 30 minutes · Serves 2 to 3 Vanilla Coconut Thai Mini Pancakes The actual ingredient selected for this recipe is a ready-to-drink vanilla protein milkshake, which is...
Thai-style vanilla coconut small pan-fried cakes
Thai cuisine · 30 minutes · Serves 2 to 3 Vanilla Coconut Thai Mini Pancakes The actual ingredient selected for this recipe is a ready-to-drink vanilla protein milkshake, which is...
Hakka shredded ginger and soybean paste stir-fr...
中式 · 23 分鐘 · 2至3人份 客家薑絲豆醬炒牛肉 牛板腱屬牛肩胛部位，肉味濃而帶一定纖維，產品頁亦提供薄切火鍋片、燒肉片及牛扒等不同切法；以這類牛肉入中式快炒，最重要不是堆疊濃厚醬汁，而是先處理切法，再用薑絲、黃豆醬和米酒帶出牛香。今次選用客家薑絲炒牛肉作方向，參考傳統家常做法，以薑絲作主要香氣，黃豆醬提供鹹香，減少糖及油量，辣椒只作可選配料，更貼近香港家庭送飯口味。 快速答案 牛板腱先按包裝指示解凍；若未有特別說明，建議放雪櫃冷藏解凍，不要室溫放置。將肉切成約2至3毫米、逆紋薄片，加入少量生抽、米酒及生粉醃10分鐘。熱鑊下油，以中大火先炒香薑絲，再把牛肉攤開快炒至剛熟，加入黃豆醬及米酒拌勻即成。板腱較有纖維，切薄兼逆紋是保持嫩滑的關鍵。 材料 牛板腱 400克 嫩薑 50克，切幼絲 蒜頭 2瓣，拍碎 黃豆醬 1湯匙 生抽 1茶匙 米酒 1湯匙 生粉 1茶匙 清水 1湯匙 食油 1湯匙 白胡椒粉...
Hakka shredded ginger and soybean paste stir-fr...
中式 · 23 分鐘 · 2至3人份 客家薑絲豆醬炒牛肉 牛板腱屬牛肩胛部位，肉味濃而帶一定纖維，產品頁亦提供薄切火鍋片、燒肉片及牛扒等不同切法；以這類牛肉入中式快炒，最重要不是堆疊濃厚醬汁，而是先處理切法，再用薑絲、黃豆醬和米酒帶出牛香。今次選用客家薑絲炒牛肉作方向，參考傳統家常做法，以薑絲作主要香氣，黃豆醬提供鹹香，減少糖及油量，辣椒只作可選配料，更貼近香港家庭送飯口味。 快速答案 牛板腱先按包裝指示解凍；若未有特別說明，建議放雪櫃冷藏解凍，不要室溫放置。將肉切成約2至3毫米、逆紋薄片，加入少量生抽、米酒及生粉醃10分鐘。熱鑊下油，以中大火先炒香薑絲，再把牛肉攤開快炒至剛熟，加入黃豆醬及米酒拌勻即成。板腱較有纖維，切薄兼逆紋是保持嫩滑的關鍵。 材料 牛板腱 400克 嫩薑 50克，切幼絲 蒜頭 2瓣，拍碎 黃豆醬 1湯匙 生抽 1茶匙 米酒 1湯匙 生粉 1茶匙 清水 1湯匙 食油 1湯匙 白胡椒粉...
Spanish Almond Juice Soup-Filled Xiaolongbao
Spanish cuisine · 32 minutes · Serves 2 to 3 Spanish Almond Sauce Soup Dumplings This product is actually frozen soup dumplings, with a filling primarily consisting of pork, chicken,...
Spanish Almond Juice Soup-Filled Xiaolongbao
Spanish cuisine · 32 minutes · Serves 2 to 3 Spanish Almond Sauce Soup Dumplings This product is actually frozen soup dumplings, with a filling primarily consisting of pork, chicken,...
Provençal Tomato Stewed Octopus
French cuisine · 55 minutes · Serves 2 to 3 Provençal Tomato Stewed Octopus In Provençal coastal cuisine, octopus is often paired with tomatoes, onions, garlic, olive oil, white wine,...
Provençal Tomato Stewed Octopus
French cuisine · 55 minutes · Serves 2 to 3 Provençal Tomato Stewed Octopus In Provençal coastal cuisine, octopus is often paired with tomatoes, onions, garlic, olive oil, white wine,...