鮮香菇燒賣mushroom dumpling

- 鮮香菇燒賣mushroom dumpling -

主原料:香菇、蝦仁、豬後腿肉

重量:每個約25g (10顆/盒)

保存方法:-18度c 冷凍30天

食用方法:(不需解凍)

(1)竹(鋁)製蒸籠:水滾後放入，以大火蒸8-10分鐘

(2)電鍋:水兩杯，壓下加熱桿，待蒸氣冒出後，放入蒸約10分鐘即可取出。

圖片參考：https://s.yimg.com/rk/AB07691601/o/1922709492.jpg

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