DIMSUM HARGOW SPINACH & SHRIMP
Ingredient list:
Dough 52.0% [water, potato starch, wheat starch, thickeners (1414, 1420), palm oil, spinach 3.1%, trehalose, salt], shrimp 23.8%, bamboo shoots, palm oil, thickener (1414), water, spinach 2.5%, sugar, sesame oil, egg white powder, shortening, flavor enhancers (621, 631, 627), garlic, salt, garlic powder, acidity regulators (331iii, 330), pepper.
User Manual:
+ Steam: Place the cakes in a steamer and steam for 8-10 minutes. Remove and serve.
+ Pan-fry: Add enough oil (about 2-3 tablespoons) to pan-fry about 10-12 pieces for about 2 minutes, then add enough water, about 100-120 ml, cover, and continue to fry for about 6-8 minutes. Remove and enjoy.
+ hot pot: Put the cakes into the boiling hot pot water for about 5-6 minutes, then they are ready to eat.
Care instructions:
DIMSUM HARGOW SPINACH & SHRIMP
Ingredient list:
Dough 52.0% [water, potato starch, wheat starch, thickeners (1414, 1420), palm oil, spinach 3.1%, trehalose, salt], shrimp 23.8%, bamboo shoots, palm oil, thickener (1414), water, spinach 2.5%, sugar, sesame oil, egg white powder, shortening, flavor enhancers (621, 631, 627), garlic, salt, garlic powder, acidity regulators (331iii, 330), pepper.
User Manual:
+ Steam: Place the cakes in a steamer and steam for 8-10 minutes. Remove and serve.
+ Pan-fry: Add enough oil (about 2-3 tablespoons) to pan-fry about 10-12 pieces for about 2 minutes, then add enough water, about 100-120 ml, cover, and continue to fry for about 6-8 minutes. Remove and enjoy.
+ hot pot: Put the cakes into the boiling hot pot water for about 5-6 minutes, then they are ready to eat.
Care instructions:
