Braised Scallop and Prawn Thick Soup (Ban-doh) | 干貝蝦仁紅燒羹 (辦桌同款)

Ingredient:

Prawns, Scallops, Shiitake Mushrooms, Dried Shrimp, Dried Flounder, Carrot, Napa Cabbage, Garlic, Cilantro, Shredded Pork, Chicken Stock, Bamboo Shoots, Enoki Mushrooms, Black Vinegar, Oyster Sauce, Salt, Rock Sugar, Sesame Oil.

蝦仁、干貝、香菇、蝦米、扁魚、紅蘿蔔、大白菜、蒜頭、香菜、肉絲、雞高湯、筍絲、金針菇、烏醋、蠔油、鹽巴、冰糖、香油。

Packaging/Weight: 

6 portion  Soup 1.5L   Scallop and Prawn 300g

6人份  紅燒羹：1.5L / 包  干貝蝦仁300g

ALLERGEN ADVICE：

Contains Crustaceans, Fish, Mollusks, Soy, Gluten, Sesame

含甲殼類 (蝦、蝦米)、魚類 (扁魚)、螺貝類 (干貝、蠔油)、大豆、麩質 (蠔油)、芝麻。

Dish Description：

A classic starter in traditional Taiwanese banquets (Ban-doh). The soup base is aromatic with sautéed dried flounder and dried shrimp, combined with the sweetness of Napa cabbage and rich chicken stock. Featuring premium scallops and prawns, and finished with a touch of black vinegar, this thick soup offers a perfect balance of savory and sour flavors with a rich seafood umami.

台灣辦桌文化的經典開場大菜。以扁魚與蝦米爆香為基底，融合大白菜的清甜與雞高湯的鮮美，加入嚴選干貝與蝦仁，最後以烏醋點綴提味，呈現酸甜適中、海味濃郁的傳統紅燒風味

Heating method:

open bag and heat in a pot, then add scallops and shrimp.

真空袋隔水加熱 或用鍋子煮熱 加上干貝蝦仁即可