花膠 - AN OVERVIEW

浸泡過的花膠，要透過氽水將它發大。先在一鍋凍水下薑片，再加點花雕酒，姜和酒的作用為闢腥，這個步驟絕對不能省，因為用有腥味的花膠來做菜，足以影響整道菜式的味道。本人已參閱及明白富衛金融有限公司（「富衛金融」）的私隱政策、富衛金融的收集�

Shop products which were wholly manufactured or have gone through their past significant transformation in Italy. Learn more details on “Manufactured here in Italy”, a label synonymous through the entire world click here with refined elements, interest to depth, and creative imagination. Learn more新春花膠菜式丨新年花膠食譜丨就�

花膠其實是魚肚內的魚鰾，一般是來自體型較大的魚類，經過脫水而製成。而港人也常吃的魚肚，乃用比較薄身、檔次較低的魚鰾，經過油炸而成，因此會呈現出發脹的模樣。本人同意富衛人壽保險（百慕達）有限公司及富衛金融根據其收集個人資料聲明的第九項�

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