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Seared for a healthy rice with Chinese students made by traditional method

Entering healthy brown rice a Chinese food student scorched part (soft-headed brown rice pan Tomoe Coe)!

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Product Information

Han original eaves brown rice pan Tomoe (Chinese straight scorched part with brown rice)
Seared for a healthy rice with Chinese students made by traditional method

The Chinese scorched part fries sticky rice in oil and is the high quality menu of the Beijing dish which is a dish having favorite bean jam run while it has just finished frying it. It is one article of the popularity that sight and the sense of smell are stimulated with a fragrance of a ジュウ っという sound when I wear bean jam and the steam to go up, and is appetizing. The scorched part maker which this article is Taiwan, and is major[the Han original eaves] It is の straight scorched part. It is the Chinese scorched part for full-scale duties to be used with healthy brown rice in the famous Chinese restaurants.
Han original eaves brown rice pan Tomoe (Chinese straight scorched part with brown rice)
Seared for a healthy rice with Chinese students made by traditional method

The Chinese scorched part fries sticky rice in oil and is the high quality menu of the Beijing dish which is a dish having favorite bean jam run while it has just finished frying it. It is one article of the popularity that sight and the sense of smell are stimulated with a fragrance of a ジュウ っという sound when I wear bean jam and the steam to go up, and is appetizing. The scorched part maker which this article is Taiwan, and is major[the Han original eaves]It is の straight scorched part. It is the Chinese scorched part for full-scale duties to be used with healthy brown rice in the famous Chinese restaurants.

[simple recipe] how to make sea foods オコゲ
(materials) Prawns, cuttlefish, broad beans, Chinese cabbage, Chinese soup, dogtooth violet starch, salt, vinegar, sesame oil
(how to make)
 1.The prawns peel a husk, and the cuttlefish barks it. I cut the Chinese cabbage to a strip of paper and boil the そら bean.
 2.I heat oil in a pan and fry it until I put a scorched part (this article) and swell out. While it is hot, I take out the fried scorched part.
 Fry materials of 3.1, and pour Chinese soup; and adder's tongue lily でとろみをつけます.
 4.It is the completion over オコゲ having just finished frying it.

[Product details]
・Chinese straight scorched part with brand name brown rice
・Raw materials sticky rice, black sticky rice, salt
・500 g of inner capacity
・Place of origin Taiwan
・You fry it in heating oil required, and please have it
・I avoid preservation method high temperature and humidity and save it in a cool and dark space
※This product does not use a preservative, the synthetic additives at all

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