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RM23.90
高山文冬姜丝 BENTONG HIGHLAND GINGER SHRED 35G
Price RM23.90
Product SKU 9555140504099
Brand CHEONG HOONG
Availability In Stock
Quantity
This product has a maximum quantity of 9999
Description



高山文冬姜丝
活用法



食谱(一):高山文冬姜丝

材料:

高山文冬姜丝 15条

有机红糖 10克

热水 500毫升

 

做法:

  1. 张洪高山文冬姜丝放入保温杯,注入滚烫都水。浸泡越久姜味越浓!
  2. 如喜爱甜味,就加入有机红糖来调甜度。
     

温馨提示张洪高山文冬姜茶最好温补身体,从里到外进行温补。




食谱(二):高山文冬姜丝米线
 

材料:

  • 麻油 2汤匙
  • 高山文冬姜丝 适量 (大概10条浸泡)
  • 蒜米 3瓣
  • 高山文冬姜面线 1把
  • 鸡蛋 1粒
  • 鸡腿肉 (切块)  一个
  • 绍兴酒或红酒 1汤匙


做法:

  1. 热锅加一汤匙油,煎一煎鸡蛋。
  2. 然后加入麻油,爆香张洪高山文冬姜丝及蒜米。
  3. 加入鸡肉以小火兜炒,待鸡肉微熟后加入2杯清水。
  4. 放入面线煮熟后加入生抽。
  5. 最后可以加入绍兴酒或红酒提香,即食。

     




食谱(三):高山文冬姜丝蒸鱼
 

材料:

  • 石斑鱼肉 - 1片(300-400gm)
  • 高山文冬姜丝 - 适量 (浸泡水5分钟左右)
  • 蒜头  8瓣 (剁碎,爆香)
  • 青葱花 -适量
  • 油 - 2汤匙

 

调味料:

  • 生抽 - 3汤匙

 

做法:

  1. 烧开水,高山文冬姜丝摆在鱼上面,中大火蒸8-10分钟。 
  2. 石斑鱼肉淋上好生抽+爆香蒜头,撒上青葱花,即食。
     

温馨提示鱼的时候千万不可时间过长,大约6-7分钟即关火,鱼大可以延迟几分,但不可超过10分钟,关火后,别打开锅盖,利用锅内余温“虚蒸”2-3分钟,出锅鱼肉非常鲜甜又滑。


 

Bentong Highland Ginger Shred Usage Method



Recipe (1): Bentong Highland Ginger Shred Tea Drink

Ingredients:

Bentong Highland Ginger Shred15 slides

10g of organic brown sugar

500ml hot water

 

Method:

  1. Place the Cheong Hoong Bentong Highland Ginger Shred into a thermal flask, pour hot boiling water into it. The longer the ginger slices are immersed in the hot water, the stronger is the ginger taste.
  2. If you prefer a sweeter taste, add organic brown sugar and adjust the sweetness according to your preference.
     

Tips: Cheong Hoong Bentong Highland Ginger tea is the best for nourishing your body from inside out.



Recipe (2): Bentong Highland Ginger Shred with Mee Shua 
 

Ingredients:

  • 2 tablespoons of Sesame oil
  • A suitable amount of Bentong Highland Ginger Shred (approximately 10 slices to be soaked)
  • 3 cloves of garlic
  • 1 bundle of Bentong Highland Ginger Mee Shua 
  • 1 egg
  • 1 diced chicken leg
  • 1 tablespoon of Shaoxing wine or red wine

 

Method:

  1. Into a heated pan, add one tablespoon of oil, and then fry the egg.
  2. Then add the sesame oil and sauté the Cheong Hoong Bentong Highland Ginger Shred and garlic.
  3. Add the diced chicken and fry it on low heat. Once the chicken is cooked, add 2 cups of water.
  4. Add mee shua and then add soy sauce after the mee shua is cooked.
  5. Finally, add a little Shaoxing wine and red wine for a delicious aroma. It is ready to be eaten.




Recipe (3): Bentong Highland Ginger Shred with Steam Fish
 

Ingredient:

  • 1 piece of Grouper fish meat 300-400gm)
  • Bentong Highland Ginger Shred – suitable amount (to be soaked in water for about 5 minutes)
  • 8 cloves of garlic (minced and stir fried)
  • Spring onion (suitable amount)
  • 2 tablespoons of oil

 

Seasoning

  • Soy sauce – 3 tablespoons

 

Method:

  1. Boil the water for steaming, place the Bentong Highland Ginger Shred on the fish, then steam for 8-10 minutes on medium heat.
  2. Topped the fish with soy sauce + fried garlic, and sprinkle it with spring onion. It is ready to be eaten.

     

TipsDo not steam the fish for too long, turn off the heat after 6-7 minutes. Wait for a few more minutes if the size of the fish is bigger. But do not exceed 10 minutes. Do not open the lid after turning off the heat. Use the remaining heat to further “steam” the fish in the sealed steamer for 2-3 minutes. The fish will then turn out to be fresh and smooth.