中國黑草羊骨腩粒(帶皮帶骨)(約1磅)
中國黑草羊骨腩粒(帶皮帶骨)(約1磅)
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- 優選中國黑草羊：精選中國名種黑草羊，此品種以肉質紮實、皮層爽口見稱。黑草羊生長於天然環境，活動量足，肉味濃郁而不腥羶，是廣東傳統補身料理的首選。
- 帶皮帶骨黃金部位：特選骨腩部位，呈現「皮、脂、肉、骨」四層分明的完美結構。皮層含有豐富膠原蛋白，煮後爽滑Q彈；連骨部位則富含骨髓精華，能令湯汁變得醇厚鮮甜。
- 滋補暖身食療佳品：中醫認為羊肉性溫，具備益氣補虛、溫中暖下的功效。黑草羊骨腩更是溫補氣血、驅寒暖胃的恩物，特別適合秋冬季節與家人一同進補。
- 標準化裁切規格：由職人裁切成適口的粒狀，大小均勻。規格確保每一粒都帶皮帶肉，方便入味且受熱一致，大大縮短烹飪時間，適合各種家常慢炆料理。
- 枝竹羊腩煲（強烈推薦）：將羊腩粒跑活水後，配合南乳醬、柱侯醬、薑片及當歸爆炒，加入馬蹄、枝竹慢火炆煮約 1 至 1.5 小時。黑草羊皮爽肉滑，醬汁濃郁，是經典的港式冬季滋味。
- 雙冬炆羊腩：配合冬菇與冬筍一同燉煮。冬筍的清甜能襯托出羊肉的旨味，而羊腩的油脂則能令冬菇變得油潤飽滿，層次感極其豐富。
- 清湯羊肉煲：簡單加入白蘿蔔、紅棗及生薑清燉。黑草羊骨腩能熬出晶瑩剔透、鮮甜暖胃的清湯，最能品嚐到黑草羊原始的甘甜本味。
- 生磨檸檬葉絲：享用羊腩煲時，撒上少許新鮮生磨的檸檬葉絲。檸檬葉的清香能瞬間中和羊肉的油膩感，引發出更深層次的肉香，是星級酒家的地道秘訣。
- 腐乳蘸醬黃金比例：必備「脆皮腐乳」加少許糖及麻油作為蘸醬。腐乳的鹹鮮與羊腩的脂香是絕配，能將整道菜式的風味提升至極致。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
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SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
