Description
沙爆鱼肚/桂花肚 筒狀(16oz/bag)
美颜佳品 补而不燥 爽滑弹牙 滋补美味
沙爆鱼肚筒是一种以鱼肚（鱼鳔）为主要原料制成的食品，鱼肚筒呈卷筒状，外形整齐，适合搭配其他食材进行烹饪，也能提升菜品的美观度。常见于中国的传统烹饪和高端宴席中。它以其独特的口感和丰富的营养价值，而受到美食爱好者的喜爱。
特点：鱼肚筒呈卷筒状，外形整齐，适合搭配其他食材进行烹饪，也能提升菜品的美观度；鱼肚富含胶原蛋白、氨基酸等营养丰富，具有滋补养颜的作用，口感独特，煮熟后的鱼肚筒口感滑嫩、Q弹，能够很好地吸收汤汁的味道。
注意事项：泡发时间不宜过长，以免失去弹性。烹饪时火候要掌握好，避免煮过头导致鱼肚筒失去质感。
沙爆鱼肚筒适合家庭滋补、宴会菜肴或作为高端礼品馈赠亲友。因其珍贵与美味，经常被视为高档食材，能提升整体菜品的档次。
用法：
1. 清洗：将鱼肚筒用清水冲洗干净，去除表面的杂质。
2. 泡发：将鱼肚筒放入温水中浸泡，直至完全软化（根据具体产品大小可能需要数小时）。
处理异味：可以加入少量姜片、料酒进行初步焯水，去除腥味。
烹饪方法：
1. 煲汤：鱼肚筒与鸡、鸭、猪骨等一起炖汤，口感浓郁，营养丰富。常见搭配有虫草花炖鱼肚、花胶鸡汤、佛跳墙等。
2. 红烧：鱼肚筒与红烧酱料烹制，加入香菇、火腿等食材，成菜后味道鲜美。
3. 鱼肚羹：将处理好的鱼肚切小粒备用，鸡高汤煮滚加入鱼肚粒、干贝丝、虾仁粒等食材煮滚后勾芡再加蛋液，入调味料盐胡椒粉、葱花香菜或韭黄和香油，入口爽滑鲜美。
4. 清蒸：将鱼肚筒填入馅料（如虾胶、肉糜），清蒸后淋上特制酱汁，适合宴席菜肴。
5. 凉拌：将泡发后的鱼肚筒切片，搭配蒜蓉、香菜、酱油等调料凉拌，是一道清爽的冷菜。
Sha Bao Dried Fish Maw (16oz/bag)
Sand-blasted fish maw rolls are a delicacy made mainly from fish maw (swim bladder). Shaped into neat cylindrical forms, these rolls are perfect for pairing with other ingredients in cooking, adding both flavor and visual appeal to dishes. They are a popular feature in traditional Chinese cuisine and high-end banquets. Valued for their distinctive texture and high nutritional benefits, they are a favorite among food connoisseurs.
Features: Fish maw rolls are neatly shaped into cylindrical forms, making them perfect for pairing with other ingredients in cooking and enhancing the visual presentation of dishes. Packed with collagen, amino acids, and other nutrients, fish maw is celebrated for its nourishing and skin-enhancing benefits. When cooked, the fish maw rolls have a tender, bouncy texture and absorb the flavors of the broth exceptionally well.
Note: The soaking time should not be too long to prevent loss of elasticity. During cooking, it is important to control the heat to avoid overcooking, which can cause the fish maw rolls to lose their texture.
Fish maw rolls are perfect for family nourishment, banquet dishes, or as an exquisite gift for friends and family. Due to their rarity and delicious taste, they are often considered a premium ingredient that elevates the overall quality of a dish.
