Taiwan Spot Hao Huan Lo Classic Original Flavor Lo Mein 300g*5bags

Spaghetti is a specialty snack of Liuzhou, Guangxi. It is made of Liuzhou's unique rice noodle, plus pickled bamboo shoots, fungus, peanuts, deep-fried bean curd, yellow cauliflower, fresh green vegetables and other ingredients, as well as moderate sourness and spiciness and the soup used to cook the snails. It has the flavor of sourness, spiciness, freshness, freshness, crispness, hotness, and the special smell of pickled bamboo shoots, which makes you forget to taste it again and again.

Hao Huan Snail Vermicelli insists on traditional craftsmanship, selected stone snails in Liuzhou, full, nutrient-rich, crisp meat, fresh flavor, with high-quality pickled bamboo shoots, bamboo and other ingredients, slow-boiled over a gentle fire, sour and spicy. Strong and smooth rice noodles, fused in the thick soup base, shivering a mouthful, Q spring rice noodles mixed with soup into the stomach, a mouthful of satisfaction, a mouthful of smooth, simple methods of operation in 10 minutes to let you experience the authentic taste of Liuzhou.

• Brand：HaoHuanSnail
• Trade Name: Good Fortune Snail Powder
• Specification: 300g
• Shelf life: 180 days at room temperature
• Storage: Keep in a cool and dry place, avoid direct sunlight.
• Warm reminder: Please do not consume the product if there is any damage or leakage of the package.

How to cook conch chow mein?

Step 1: Cook the rice noodles in cold water for 10-15 minutes, until chopsticks can be cut off, then pull out the noodles.

Step 2: Boil 400g of water and pour in the rice noodles and soup packet, cook for 2 minutes.

Step 3: according to personal preference to add a variety of packets, turn off the heat out of the pot sprinkle with bamboo shoots

conch chili congeeHelp

1. Why are there black spots on the rice noodles?

The black spots on the rice flour is because the rice flour in the process of making the extrusion temperature is too high and paste, paste and leave a small spot, and everyday we are at home to pancakes is the same reason, the temperature of the fire is too high, easy to fry the paste.

2. Why is there a sticky substance inside the vinegar packet?

This is vinegar coat, just like soybean milk will form soybean skin, because most of the acetic acid bacteria used to brew vinegar will produce cellulose, cellulose intertwined into a film. Vinegar liquid fermentation, especially standing fermentation will produce a lot of white film, floating on the surface of the vinegar, plus our vinegar package is a chili pepper, chili pepper skin is not chopped and vinegar coat together with the formation of a reddish mucous membrane.

3. Why is there sediment in the chili oil packet?

Our spicy oil package is made of chili powder, spices by deep-frying filter, there will be some smaller than the filter chili powder or spice particles to the product, the time will precipitate, this is a normal situation, can be consumed normally.

4. How did the chili oil get lumpy?

This is a situation with the hot pot base, winter temperature is low, solidified on, you pour the red oil into the bowl and heat a - under the melting.