Taiwan Pickled Seed

The growth environment is in plains throughout the province, with the most cultivated in the central and southern regions. The flavor of Tiancheng is natural, sweet and rich, and this product is preserved in a high-temperature sterilization vacuum sealed container, and no antiseptic and artificial sweeteners are added.


The growth environment is in plains throughout the province, with the most cultivated in the central and southern regions. The flavor of Tiancheng is natural, sweet and rich, and this product is preserved in a high-temperature sterilization vacuum sealed container, and no antiseptic and artificial sweeteners are added.

Such products are processed agricultural products with a desktop taste and are traditional products. The taste is unique and fragrant.

It is a holy product for the seasoning and conditioning of bitter gourd or other soups. It is a great choice for consumers of all ages.


TAIWAN PICKLED SEEDS FRIED BIRRER GOURD

 

 

Ingredients

Bitter gourd
 
1 piece
Hwa Nan TAIWAN pickled seeds
 
1 can
Soup in pickled seeds canned
 
2 tablespoons
Shallots
 
a little

 

Methods

  1. Wash the bitter gourd (wash it with clean water and gently brush it with a soft-bristled toothbrush) and cut it in half, remove the seeds ~ and cut it to a thickness of about 1 cm.
  2. Add a little oil, heat the pan to saute the shallots, then put the bitter gourd in the pot and stir fry, add in the Huanan Glycyam Yinshuzi, stir fry over high heat, and then add 2-3 tablespoons of the Hwa Nan pickled seeds canned soup. Add salt, the taste is enough, change the lid and simmer for 1 minute until the bitter gourd is sautéed and ready to serve

 


 

PICKLED SEEDS STEAMED FISH

 

 

Ingredients

Fresh fish
 
1 piece
Hwa Nan TAIWAN pickled seeds
 
1 can
Soup in pickled seeds canned
 
2 tablespoons
Ginger slices
 
3-4 slices
Sliced pepper in half
 
a little
Shredded green onions
 
a little
Rice wine
 
1 tbsp
Sugar
 
a little

 

Methods

  1. Wash the fresh fish.
  2. Add rice wine, sugar, salt and tree sap to the tree, and mix well the tree sap sauce
  3. Stuff the fish belly with scallions and ginger slices, and spread ginger slices and ginger slices on the surface. Drizzle with tree sapling sauce.
  4. Boil the water in a steamer and steam for 12 minutes. Or steam oven, electric pot, steam for 15 minutes.
  5. Spread the green onion, pour the steaming sauce on the bottom of the plate and steam again for one minute, then serve!