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Dumplings egg noodles (DRY) 鲜虾水饺竹升面(干捞)

RM28.00

Quantity:3人份

Ingredients食材

  1. Egg Noodles 竹升面
  2. soy sauce 酱油
  3. pork oil 猪油
  4. shrimp dumpling 鲜虾饺子
  5. instant soup 浓缩汤汁

保存方式 Storage Conditions:
Store at -18°C or below 储存于-18°C或以下

烹饪方式 :-

1. It is recommended to defrost it in the refrigerator (at 0 degrees) the day before you enjoy it, and defrost it only after thawing
2. After the boiling water is boiling, do not open the soy sauce and soak it in a hot water pot for 1 minute.
3. Prepare a basin of cold water
4. Unpack the shrimp dumplings and blanch them in boiling water for 6 minutes before removing them for use
5. After breaking up the noodles, put them in boiling water, and blanch them for 10 seconds. Remove them and soak them in cold water for 3 seconds. Then put them in boiling water and blanch them for 5 seconds.
6. Pour the previously prepared sauce into the noodles and stir evenly, then put the shrimp wonton on the plate.

1.建议享用的前一天拿去冷藏(0度处)解冻,解冻后才解封
2.开锅烧水之沸腾后,酱油不要开封放入热水锅中浸泡1分钟捞起
3.准备一盆冷水
4.把鲜虾水饺开封放入沸腾的水中烫6分钟方可捞出备用
5.面条将其打散后放入沸腾的水中烫10秒捞起放入冷水中浸泡3秒后再放入沸腾的水中烫5秒即可捞起装盘
6.把原先准备的酱汁平均倒入面中搅匀后再把鲜虾云吞放入盘中即可

 

保质期 Shelf Life:-
1 year

 

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