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Thai Flavor Cuttlefish

Romantic and simple, hot and sour fragrance

The faint lemon scent of lemongrass is like a fruit and vegetable fragrance from Southeast Asia, which is memorable. The raw materials are pure cuttlefish, with bamboo shoots and lotus root slices, which are crisp and refreshing.

Thai Flavor Cuttlefish

Cuttlefish ingredients: Cuttlefish; Vegetable 1 ingredients: lotus root; Vegetables 2 ingredients: bamboo shoots; Sauce ingredients: edible vegetable oil, soaked ginger, garlic, soaked pepper, lemongrass, pumpkin, edible salt, monosodium glutamate, white sugar, chicken, water, spices, starch, 5'-flavored nucleotide disodium, food flavor, Yeast extract, sodium diacetate, sodium D-is ascorbate, potassium sorbate.

Cooking Methods

1. Preparation: Defrost the seafood bag, vegetable bag, and sauce bag naturally. You can bring 100g of seasonal vegetables or other personal favorite ingredients (such as bean sprouts, bean skin, etc.), and process your own ingredients according to actual needs; The bamboo shoots and lotus root slices were placed in boiling water and blanched for 30 seconds. 2. Operation: Put about 400ml of drinking water in the clean pot (you can use 550ml of mineral water as a reference), put in the sauce and boil on a low fire, add the blanched cuttlefish and vegetables (including your ingredients), and bring to a boil. Turn the heat to low and keep it for 2-3 minutes, then turn off the heat, put it out of the pot and put it in a soup bowl, sprinkle a little green onion and coriander for garnish.

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