Cholimex Black Pepper Sauce

Of all the unique sauces for beef steak, black pepper sauce is considered to have a familiar taste and is most suitable for Asian flavors. However, to make black pepper sauce, you will spend a lot of time finding, choosing the right ingredients, and processing. Understanding this, Cholimex Foos has created a black pepper sauce product made from selected black pepper seeds, the sauce has a strong aroma, spicy taste and a pleasant warmth to stimulate the taste buds. The sauce is a bit thick, hidden deep in it is a bit of sweet and salty mixed with a gentle fatty taste. With its warm and hot nature, black pepper sauce can overwhelm the fishy taste of seafood and arouse the natural sweetness of seafood dishes, helping diners feel comfortable because of the residual warmth aftertaste.

Products are used in a variety of dishes: in addition to the typical sauce for beef – steak, seafood: shrimp, crab, roasted chicken, duck, snails with black pepper sauce, king oyster mushroom with black pepper sauce. … the product is also a seasoning for stir-fried dishes: stir-fried beef, seafood, marinated dried beef, grilled marinated …

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DESCRIPTION

Packaging

36 jars/carton

Reservation

Keep in dry and cool place. Keep in refrigerator after opening: 2 months

Net Weight: 190g

Ingredient: Water, soy sauce, oyster sauce, sugar, soybean oil, garlic, black pepper, tomato concentrate, salt, and shallot…

EXP: 12 months from the date of manufacture printed on the package.

Cooking íntruction: Used as a seasoning to marinate dishes: beef with pepper sauce, chicken with pepper sauce, crab with pepper sauce,…

– Cook with seafood: cook the seafood, cook the sauce again until hot, add the sauce to the seafood, mix well and use. Suitable for processing with shrimp and crab.

– Marinate 250g chicken with ¼ teaspoon salt, for 5 minutes. Fry chicken with oil until cooked. Place chicken on a plate, heat 50g of black pepper sauce with 50g of water and pour over chicken.

– Marinate 200g of thinly sliced beef with 30g of black pepper sauce and then stir-fry. The amount of black pepper sauce can be increased or decreased according to taste.

Cholimex Black Pepper Sauce

Of all the unique sauces for beef steak, black pepper sauce is considered to have a familiar taste and is most suitable for Asian flavors. However, to make black pepper sauce, you will spend a lot of time finding, choosing the right ingredients, and processing. Understanding this, Cholimex Foos has created a black pepper sauce product made from selected black pepper seeds, the sauce has a strong aroma, spicy taste and a pleasant warmth to stimulate the taste buds. The sauce is a bit thick, hidden deep in it is a bit of sweet and salty mixed with a gentle fatty taste. With its warm and hot nature, black pepper sauce can overwhelm the fishy taste of seafood and arouse the natural sweetness of seafood dishes, helping diners feel comfortable because of the residual warmth aftertaste.

Products are used in a variety of dishes: in addition to the typical sauce for beef – steak, seafood: shrimp, crab, roasted chicken, duck, snails with black pepper sauce, king oyster mushroom with black pepper sauce. … the product is also a seasoning for stir-fried dishes: stir-fried beef, seafood, marinated dried beef, grilled marinated …

DESCRIPTION

Packaging

36 jars/carton

Reservation

Keep in dry and cool place. Keep in refrigerator after opening: 2 months

Net Weight: 190g

Ingredient: Water, soy sauce, oyster sauce, sugar, soybean oil, garlic, black pepper, tomato concentrate, salt, and shallot…

EXP: 12 months from the date of manufacture printed on the package.

Cooking íntruction: Used as a seasoning to marinate dishes: beef with pepper sauce, chicken with pepper sauce, crab with pepper sauce,…

– Cook with seafood: cook the seafood, cook the sauce again until hot, add the sauce to the seafood, mix well and use. Suitable for processing with shrimp and crab.

– Marinate 250g chicken with ¼ teaspoon salt, for 5 minutes. Fry chicken with oil until cooked. Place chicken on a plate, heat 50g of black pepper sauce with 50g of water and pour over chicken.

– Marinate 200g of thinly sliced beef with 30g of black pepper sauce and then stir-fry. The amount of black pepper sauce can be increased or decreased according to taste.

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