Ingredients: monosodium glutamate, white granulated sugar, edible salt, white pepper, food flavor, 5'-flavored nucleotide disodium, maltodextrin, yeast extract, fresh flavor compound seasoning, spice, two succinate Sodium, silicon dioxide
Allergen information: products containing soy
Product introduction: light gray green powder with a slight white pepper flavor
Scope of application: used in soups or meat products such as sauerkraut fish, pork belly chicken, etc., to remove fishy, increase freshness and fragrance, and enhance flavor
Adding ratio: 1%
Packing specification: 1kg*10 bags/carton
Product application: pickled fish fillet
Products used: Thick pepper soup, pickled cabbage fish sauce
Chenghai pickled cabbage 250g fish fillet 300g enoki mushroom 50g dried chili 20g green onion 10g
Pickled cabbage fish sauce 80g water 800g pepper thick fresh soup 8g (1% of water)
1. Clean the fish fillets and soak up the water, marinate them with salt, sugar, monosodium glutamate and pepper soup, and sizing.
2. Add water to the pot and bring to a boil. Add sauerkraut slices, enoki mushroom and sauerkraut fish sauce and cook for 2 minutes.
3. After cooking, pour it into the tableware, add a little white wine to a pot of clean water, boil it, slide in the fish fillets, soak and remove.
4.A Spread the fish fillets into the noodle soup, add chopped green onion and dried chilies, heat the rapeseed oil and pour it on top of the dried chilies.