Taiwan Spot 【Genuine Li Ziqi Snail Powder 】典典原味335g*5袋裝

Li Ziqi snail powder is the authentic Liuzhou flavor, chili oil is spicy and mellow, spicy but not dry, pickled bamboo shoots are crispy and refreshing, more than 20 kinds of raw materials are used to stew rich soup base, Chen rice is finely ground and made into powder, the powder is Q-bouncing and strong, and 8 kinds of toppings are sufficient in portion.

• Brand: Li Ziqi
• Trade Name: Seven Li's Snail Noodles
• Product specification: 335g (rice flour packet 100g, ingredient packet 235g)
• Shelf life: 180 days at room temperature
• Storage: Keep in a cool and dry place, avoid direct sunlight.
• Warm reminder: Please do not consume the product if there is any damage or leakage of the package.

Li Ziqi Screw Powder Ingredients

1. Seasoned dry rice noodle package: Chenmai is one of the trademarks of authentic Liuzhou conch vermicelli. Compared with new rice, Chenmai reduces the oiliness and gelatinous texture. The texture of the aged rice noodle, dried at constant temperature, is Q-bouncy and smooth, delicate and strong!

2. Conch Meat Soup: As the old saying goes, "Listen to the opera, listen to the accent, eat the noodles and drink the soup", the first authentic Liuzhou stone snails, unique bones and more than 20 flavors of the ingredients, each in its own order of appearance, and then simmered, the fresh aroma of the conch meat fusion in the soup.

3. Chili oil ingredient pack: mellow spiciness, spicy and not dry.

4... Pickled bamboo shoots: Pickled bamboo shoots, which give the snail noodles a different look from the others, are large, thick, sweet bamboo shoots, soaked and fermented, with a crisp and refreshing taste.

5. Bean curd ingredient pack: large portion of crispy bean curd, filled with nitrogen, not easy to be oxidized.

6. Peanut Ingredients Pack: Cured peanuts without skin, crispy texture, large particles, shivering powder without worrying about peanut skin.

7. Balsamic Vinegar Packet: Long flavor, mellow and sour.

8. Sour bean curd, black fungus, dried radish ingredients package: sour bean curd, fresh and tasty, sour and refreshing flavor; black fungus, tender but not rotten, thick meat; dried radish, spicy and refreshing, salty and crispy.

Cooking Guide of How to Make Local Snail Vermicelli

How to cook Li Ziqi's snail powder

Step 1: Cook the rice noodles in cold water until boiling, then reduce the heat to medium and cook for about 9-12 minutes, then pull out and set aside (Q Tip: suggest cooking the noodles with two drops of vinegar).

Step 2: Refill 400ml of cold water, put the boiled rice noodles into the water, add conch soup ingredients, pickled bamboo shoots, pickled bean curd, dried fungus and radish and cook together until the water boils, turn off the heat and put it into a bowl.

Step 3: Add chili oil, peanuts, bean curd, balsamic vinegar, mix well and serve (Note: please add chili oil and balsamic vinegar according to your taste).

Creative Fried Conch Vermicelli

Step 1: Boil the rice noodles in cold water, then cook on medium heat for about 8 minutes, then remove and set aside;

Step 2: Heat the oil in a wok and stir fry the vegetables, you can combine with some greens according to your preference;

Step 3: Add the drained rice noodles and stir fry, then add about one-third of the soup ingredients and an appropriate amount of chili oil and vinegar and stir fry well.

Dried Whelk Vermicelli with Vegetables

Step 1: Boil the rice noodles in cold water, then cook on medium heat for about 8 minutes, drain and set aside;

Step 2: Place the drained rice noodles in a bowl, add the ingredients and stir well to serve.

Convenient Microwave Oven Eating

Step 1: Take a large microwaveable bowl;

Step 2: Place the rice noodles in a bowl and fill it with boiling water, the water should be less than the rice noodles;

Step 3: Place the bowl in the microwave oven and cook on high for 7-8 minutes (12-13 minutes for cold water);

Step 4: When the "ding" time is up, carefully take out the hot bowl and add the ingredients into the bowl and mix well.