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Frozen Boiled Beef Tissue Sticks
Product introduction Raw materials come from slaughterhouses and export enterprises registered in China. Imported raw materials are mainly from New Zealand and Australia. specification More specifications, accept custom features Apply channel Suitable for food processing, restaurant chain and other industries. Storage conditions Cryopreservation below -18℃ Instant freezing system. The CAS freezing system is a combination of a dynamic magnetic field and a static magnetic field, ... -
Braised Pork With Preserved
Braised pork is a well-known popular dish, and each major cuisine has its own special braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layered meat (pork belly). The pot is mainly casserole. The meat is fat and thin, sweet and soft, rich in nutrition, and melts in the mouth. Braised pork in brown sauce is widely spread throughout our country. There are as many as 20 or 30 methods, which have certain nutritional value. Practice one Ingredients:... -
Beef Fillet Of Sichuan And Hunan
Cut the beef into 0.5cm thick slices, stick sweet potato starch, roll into large slices repeatedly with flour roller, and then boil in boiling water to make semi-finished products. Heat the salad oil in the pan, add the minced pickled pepper, green pepper and millet pepper and stir fry until fragrant. Add the fresh soup and add kelp, fresh mushrooms and shredded ginger for a little boiling. Add salt, monosodium glutamate, pepper and rattan pepper oil to taste. Add beef slices and cook for a w... -
Chongqing Spicy Chicken
Spicy chicken is a classic Sichuan dish. Generally, it is made with whole chicken as the main ingredient, plus onions, dried chilies, pepper, salt, pepper, monosodium glutamate and other materials. Although it is the same dish, it is made from different places. Spicy chicken has different characteristics due to different production methods in different places, and is deeply loved by people everywhere. This dish has a bright red brown oil color and a strong spicy taste. It can be eaten by the ... -
Kung Pao Chicken
Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-stuffed chicken in Shandong cuisine, and the spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty, and formed a new dish-Gongbao chicken. It ha...
