Taiwan Spot Spicy & Stinky Whelk Powder 400g*5bags

Name：HaoHuanShuiShuiWen

Specification: Spicy & Stinky Green Packing: 400g

Choice of flavors: spicy and stinky: challenge your taste buds to the limit!

Shelf life: 180 days at room temperature

Selected Ingredients:

• Seasoned Dry Rice Vermicelli Buns: Provide a Bouncy Rice Vermicelli Experience
• Conch Soup Ingredient Pack: carefully simmered soup base with mellow flavor
• Chili Oil Ingredient Pack: Spicy and Tantalizing
• Asparagus topping: a refreshingly tart appetizer that adds layers of flavor.
• Bean curd toppings: enrich the flavor and increase the feeling of satiety
• Peanut topping packets: slightly sweet and rich in flavor
• Balsamic vinegar packet: enhances the overall flavor and makes it more palatable
• Sour bean curd, black fungus and dried radish: unique ingredients to add flavor to the soup base.

Storage: Store in a cool, dry place, away from direct sunlight.

Warm reminder: If the product package is found damaged or leakage phenomenon, in order to ensure food safety, please do not eat.

Allergenic substances: This product contains peanuts and their products, soybeans and their products, allergy sufferers should pay attention.

This Hao Huan Snail Noodle combines tradition and innovation, whether you are a classic or a thrill-seeker, you will find a satisfying choice here. Enjoy a hot bowl of conch chow mein and enjoy a different culinary experience!

Cooking Steps:

1. Boil the noodles: Put the noodles into boiling water and cook until the noodles can be easily cut by chopsticks, about 10 minutes. Remove the noodles from the water and place them in a bowl for later use.
2. Cook the soup base: Add 400 ml of water to the pot, add the soup packet and rice noodles when the water comes to a boil, and cook for another 3 minutes to fully incorporate the spices.
3. Add toppings: If you like sour flavors, add pickled bamboo shoots, string beans and dried radish to the soup and bring to a boil to bring out the sour flavors.
4. Plate: Pour the cooked soup base and all the ingredient packets into the prepared bowl with vermicelli and mix well.
5. Finish! Enjoy the charm of authentic Liuzhou conch chowder.

Serving Tip:
Spicy oil: The spicy oil of Hao Huan Snail has a strong flavor, remember to adjust the amount according to your personal taste, adding a touch of bright spicy flavor to your snail noodles.

Frequently Asked Questions:

• Black spots on rice vermicelli: These are caused by high temperatures during the production process, which cause some of the rice vermicelli to become mushy, just as food tends to burn when the heat is too high in home cooking, and do not affect consumption.
• Sticky substance inside the vinegar bag: This is the cellulose film produced by acetic acid bacteria during the brewing process, similar to the soybean skin on the surface of soybean milk, a normal phenomenon.
• Sediment inside the packet: Due to the use of fine chili powder and spices, it is normal for it to settle over time and can be consumed without worry.
• Chili oil caking phenomenon: In the low temperature of winter, the chili oil may solidify, but after heating, it can be restored to the fluid state, just like the hot pot base.