Attention: I do not fry this product in oil. When I cook, it is necessary to fry it in oil♪
Originally pan Tomoe (soft-headed Coe) dries sticky rice stuck to daily necessities and is the dish which fries it in oil, and hangs bean jam, and becomes calm, and eats scorched part soup. I am taken in on the menu of the course at a Chinese restaurant and come to be eaten willingly recently at the home of the dish enthusiast.
It is a scorched part of the black sticky rice from Taiwan.♪♪
おこげを油で20〜30秒揚げて油を切り、その上にお好みの野菜や海鮮類・肉などをあんかけに絡めたものを上からかけてお召し上がりください。 A sound called the Jewish race is appetizing. As for this article, a pigment, a preservative, the synthetic additives does not do 一切使用使.
An article name: Black sticky rice scorched part pan Tomoe
Raw materials name: Black sticky rice
Inner capacity: 500 g
A country of origin: Taiwan
The expiration date: I list it in a bag
A preservation method: You avoid direct rays of the sun and high temperature and humidity, and please save it.