Barbecued Pork and Taro Crisps
- 产品描述
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- Commodity name: Barbecued Pork and Taro Crisps
Product specification: 160g/bag, 20bags/piece Main ingredients of the product: taro, barbecued pork, wheat starch, drinking water, shortening, egg liquid, white bread crumbs
◆Product Features
1. Modern industrial molding dish products, cuboid, whole piece molding.
2. The skin is mashed taro, and the filling is made of pork, combined with special barbecued pork sauce. The flavor of taro and barbecued pork are deliciously blended, fragrant and delicious.
3. The skin is wrapped with bread crumbs. After frying, the skin is soft and delicious.The char siew taro crispy bun is made of high-quality taro, pork and special char siu sauce. It is refined through modern molding technology. The outer skin is wrapped with bread crumbs. After deep-frying, the outer skin is soft and delicious, and the aroma of the filling is refreshing. Take a bite, it is a proper Hong Kong style, crispy and smooth.
◆How to eat the product
1. The product does not need to be thawed. Soak and fry it in oil at 160°C for about 10 minutes.
Overview：
National hotline：86-595-88485296
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Classification：
Fried snacks
Barbecued Pork and Taro Crisps
◆Product Features
1. Modern industrial molding dish products, cuboid, whole piece molding.
2. The skin is mashed taro, and the filling is made of pork, combined with special barbecued pork sauce. The flavor of taro and barbecued pork are deliciously blended, fragrant and delicious.
3. The skin is wrapped with bread crumbs. After frying, the skin is soft and delicious.
The char siew taro crispy bun is made of high-quality taro, pork and special char siu sauce. It is refined through modern molding technology. The outer skin is wrapped with bread crumbs. After deep-frying, the outer skin is soft and delicious, and the aroma of the filling is refreshing. Take a bite, it is a proper Hong Kong style, crispy and smooth.
◆How to eat the product
1. The product does not need to be thawed. Soak and fry it in oil at 160°C for about 10 minutes.
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