-
-
-
-
-
-
2021 China New Design Ground Ginger To Fresh Ginger - Fresh Ginger & Air-dried Ginger – Nongchuanggang
Ginger product descriptions: Ginger is a root that has a pungent spicy aroma and a characteristic taste! fresh ginger is a key flavour in many asian cuisines. For most people ginger is only eaten in small quantities so may be considered more important for its flavour than nutritional value. Use ginger for flavour in stir fries, salads, soups and marinades. Add to food at the end of cooking as ginger loses its flavour the longer it cooks. Anqiu ginger is famous for its yellow, bright skin,... -
High Quality Frozen Ginger - Dehydrated Garlic – Nongchuanggang
Dehydrated garlic slice has neat appearance, light yellow color, pure taste, can be eaten or used as food, auxiliary materials. As long as soaked in warm water can be restored in all seasons, and very popular in the market. Foreign studies have found that sulfur compounds in garlic can promote intestinal production of an enzyme or garlic odorin substance, through enhancing the body’s immune ability, blocking the formation of lipid peroxidation and anti-mutation and other ways, eliminate... -
-
-
OEM Factory for Veggie Crisps - Vegetable chips – Nongchuanggang
Choose fresh raw materials, with proper color and intact skin with no decay. Cleaning and blanching raw materials in clear hot water. Soaking the cool down raw materials in maltose solution with certain percentage proportion. Take out the sugar-soaked raw materials, fully drain them, and quickly freeze at -18℃. Evenly pack the quick-frozen ingredients into material cages, with 120kg in each pot. The oil temperature of Lentinus edodes is 85~90℃ and the vacuum degree is below -0.095MPa. When fr... -
-
Wholesale Price Chips Taro - Frozen Taro – Nongchuanggang
Taro can be used as dishes, boiled and fried Zhuan, and Shu can also be stewed to satisfy hunger, and it is a good medicine. Taro contains a variety of nutrients, mainly contains rich carbohydrates, every 100 grams containing 17.5 grams of starch, protein 2.2 grams, higher than the general vegetables, so taro can be made staple food. Steamed taro, baked taro, taro soup, taro dish, taro cake, taro cake, there are dozens of cooking methods of taro.