Salted egg Sauce

THAI SELECTION

Package Aluminum Pouch	NW g	Packing per carton	W x L x H cm	GW / carton kg	Q / FCL 20 feel carton
Retail pack
85 x 130 x 25 mm	80	10 x 10 x 80g	30.5 x 50.5 x 17.5	10.5	920
100 x 140 x 30 mm	100	10 x 10 x 100g	33 x 57 x 18.5	13.50	820
Food service
160 x 270 x 45 mm	1000	10 x 1Kg	32.5 x 36 x 15.5	10.8	1600

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รายละเอียด

INGREDIENTS

chilli paste 27.38%, oyster sauce 19.56%, oil 19.56%, salted egg 12.98%, salted eggyolk 11.73%, soy sauce 3.96%, sugar 2.34%, salt 2.34%, Disodium 5’ ribonucleotide (INS635) as Flavour enhancer 0.15%

HOW TO COOK

Stir fry squid with Salted egg Sauce

Salted egg sauce 1 packet
Squid 200g
Vegetable (chilli, spring onion, onion, celery) 100g
oil 2 tbsp

Wash the squid. Discard bones, skin and eye and wash again. Make a crisscross pattern on the flesh and cut into pieces about 2×2. Blanch in the boiling water until done.
Slice onion, chilli and cut celery, spring onion into short length.
Put the oil in a wok and place over medium heat. Until hot fry squid until done. Add Salted egg sauce stir to mix well. Add vegetable and stir again.
Turn off the heat.
Serve