SALTED EGG YOLK, DEEP FRIED

Salted Egg With Chicken Prawn & Windmill Style Dumpling 咸蛋风车饺 (蒸/炸)

Weight / Quantity per pack: 9pcs
 

Storage: Keep frozen at -18°C.
 

Shelf Life: 12 months from manufacturing date.

Serving Suggestion:
 

1.Defrost 10 minutes and steam for 8-10 minutes.
 

2.Defrost 10 minutes and fried until it turned golden brown.
 

3.


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Salted Egg Yolk With Celery Tart Style Dumpling 咸蛋黄金盏 (蒸/炸)

Weight / Quantity per pack: 15pcs
 

Storage: Keep frozen at -18°C.
 

Shelf Life: 12 months from manufacturing date.
 

Serving Suggestion:
 

1.Defrost 10 minutes and fried until it turned golden brown.
 

2.Fully defrost 15 minutes and put into air fryer with 160°C for 10-15 minutes.


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