特级日本宗谷干贝(团购装)
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- 产品说明
- 规格说明
- 泡发方法
- 料理教程
产品说明
干贝，又名「元贝」或「江瑶柱」，是扇贝、日月贝、江浮贝的闭壳肌干制而成的，俗名“瑶柱”。形呈短圆柱体，体侧有柱筋，颜色呈深浅黄色不等，存放时间久的有些带白霜。
干贝肉质细嫩，肉味清甜，具有特殊的鲜香味道，颗粒愈大的味道愈好。
可与其他原料配合做菜，也可单独做菜，是深受人们喜爱的海味珍品。
制作干贝时，只会选取新鲜干贝的柱头肉加工晒干，贝边等部分则不会采用。
日本、中国及越南三地都有出产干贝，当中以日本干贝的质量最高，其次是中国干贝，然后是越南干贝。
高营养的调鲜品
《本草从新》说：能“下气调中，利五脏，疗消渴”之效；
《本草求原》说：“滋真阴，止小便” 之功。
瑶柱含丰富蛋白质和少量碘质，功效与海藻、海带接近，但它含有非常浓郁的香味，味道更可口、更鲜美，无论做主料或配料都能突出或增添菜肴的美味。
日本干贝
日本干贝主要分为「宗谷干贝」及「青森干贝」两种，不过根据观察，美国市面的商户一般只会标示干贝为「日本干贝」或「宗谷干贝」，「青森干贝」则较少见。
宗谷干贝：宗谷是地名，位于日本北海道，是出产干贝最著名的地方。宗谷干贝体积较大，色泽金黄，表面干爽，一般带有少许裂纹，且质量较高，味道亦特别浓郁。
青森干贝：青森是日本本州岛最北的一个县，位处北海道以南，同样是盛产干贝的地方。青森干贝体积比宗谷干贝略小，味道不及宗谷干贝香浓，但较清甜；色泽一般是浅金黄色，贝粒质地较松散，裂纹较明显。
宗谷干贝的检验
日本扇贝由于曾经发生由涡鞭毛藻引发之「红潮」事件，造成食品中毒事件，因此自昭和53年（1978年）起扇贝需经贝毒安全检验合格后，贴上检验标签才可上市。
因宗谷江处于北海道内江，因远离日本福岛“核灾”区和日本沿海，而未被列为核灾禁出口品。所有日本北海道江瑶柱，进入美国都需要经过FDA的边检检查，合格方可入境销售。
干贝安检标签 图片来自旭龙行
规格说明
规格对比
美国出售的干贝一般以磅为重量单位，干贝体积越大，每斤颗数越少。根据贝粒体积，干贝可以分为5个等级（以日本为标准）：
- 较大（LL） 日本干贝： 40-50粒每磅
- 大（L） 日本干贝： 50-70粒每磅
- 中（M） 日本干贝： 70-90粒每磅
- 小（S） 日本干贝： 100-130粒每磅
- 较小（SA） 日本干贝： 130-150粒每磅
中国和日本干贝等级差异
虽然日本及中国干贝同样分为5级，但须要特别留意，属同一等级的日本干贝和中国干贝体积并不相等。中国干贝体积偏小，较大级（LL）的中国干贝，体积往往只等同于大级（L）的日本干贝，故选购时切勿单以日本干贝与中国干贝的等级直接比较。
同属中级（M）干贝，日本出产的干贝（图左），明显比中国干贝（图右）大。
购买要点
1. 贝粒完整无缺，柱状的纤维组织肌理分明，肉质结实，裂纹越少越好。
2. 干贝表面干爽而不油腻。
为何存放一段时间后，干贝会变样？
你可能发现，干贝存放一段时间后，颜色会由金黄色变成深黄色，或者干贝表面会出现一层薄薄的白色物质，这只是干贝存放长时间后的自然变化，并非发霉或变质，深黄色及有白霜的干贝仍然是可以食用的。
结出白色盐霜现象
由于干贝是由贝类海产加工制成， 存放一段时间后，干贝内的盐分会渗透出表面，结成一层薄薄的盐霜，而并非霉菌。一般而言，味道较香浓的干贝存放一段时间后都会结出盐霜，但是贝粒的颜色不会转变，依然是金黄色。味道较清甜的干贝存放久了，颜色会变成深金黄色，甚至近乎土黄色，但一般较少出现盐霜。
干贝会由金黄色变成深黄色
泡发方法
important hint
1. After buying scallops, pay attention to the storage method, so as not to spoil the scallops due to improper storage. Chinese scallops are generally not dry enough, so they must be stored in the refrigerator as soon as possible. Once the plastic bag for storing scallops is opened, it will lose its sealing function. Therefore, the remaining scallops should be put into a dense bag before putting them in the refrigerator.
2. The Japanese Soya dried scallops with a strong taste have a lot of salt and should not be exposed to water to avoid spoilage. After the plastic bag for storing scallops is opened, it is best to put the remaining scallops into a tight bag before putting them in the refrigerator. Japanese Aomori scallops with a sweet taste have less salt content, so they can be placed in airtight containers, such as glass bottles, and stored in a place out of direct sunlight, or in the refrigerator.
料理教程
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The function of scallops is nourishing yin and nourishing kidney. It is rich in protein and a small amount of iodine. Its effect is similar to that of seaweed and kelp, but it contains a very strong fragrance, which is more delicious and delicious. Whether it is the main ingredient or the ingredient, it can highlight or add to the deliciousness of the dish. . Cantonese people like to put some scallops in soup or porridge to add umami taste.
Today we will introduce a Cantonese banquet staple dish with scallops as the main ingredient - Hong Kong-style fried rice with scallops from Soya . The ingredients are natural and the flavor is strong, which will definitely add a color to your life, and also add a flavor (bi) flavor (ge) to your family banquet.
Ingredients needed (for 2 people):
Several kale stems
2 eggs
2 heads of garlic
Asahi Dragon Line Japanese Soya Dried Scallops 4-6 Capsules
onion
250g plain rice
Step 1: Shred the scallops
Wash the dried scallops , soak them in water for 30 minutes, steam them for 10 minutes, remove the shreds, and steam the scallop juice for later use.
Step 2: Stir-Fried Kale Slices
After the frying pan is heated up, add a little oil, fry the garlic slices, then add the sliced kale, stir-fry quickly for 1 minute, take it out and set aside.
Step Three: Scramble the Eggs
Continue to heat the pan, add the oil and heat it up, add the beaten egg liquid and fry until the egg liquid is solidified, then take it out.
Step 4: Fried Rice
Put the rice in the crude oil pot, add an appropriate amount of steamed yaozhu juice to stir fry the rice, fry the rice until the rice grains are loose, pour all the ingredients and scallops that were fried before into the rice, and stir fry until the ingredients and rice are evenly distributed Finally, add light soy sauce, salt, and pepper to taste and serve.
Finished product display
The fried rice with scallops is golden in color and has a strong aroma. The pliable texture of Jiang scallops is paired with a fresh and sweet taste, and it is paired with fragrant rice grains, which will make people's index fingers move and their appetite will open up.
This dish is most suitable for uninvited guests who suddenly come to eat at home, and when there is no good food prepared at home, even if there is only such a high-quality fried rice, it can directly shock the audience. without losing face.
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