Ukudla Okumile

  • I-Low Carb Soy Pasta I-Organic Gluten Yamahhala

    I-Low Carb Soy Pasta I-Organic Gluten Yamahhala

    Igama:I-Pasta ye-soya
    Iphakheji:200g*10amabhokisi/ibhokisi
    Impilo yeshelufu:Izinyanga ezingu-12
    Umsuka:China
    Isitifiketi:ISO, HACCP

    I-pasta ye-soya iwuhlobo lwe-pasta eyenziwe ngobhontshisi wesoya. Iyindlela enempilo futhi enomsoco kune-pasta yendabuko futhi ifanele labo abalandela ukudla okune-carb ephansi noma okungenayo i-gluten. Lolu hlobo lwe-pasta luphezulu amaprotheni kanye ne-fiber futhi ngokuvamile lukhethwa ngenxa yezinzuzo zalo zezempilo kanye nokuhlukahluka ekuphekeni.

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  • Omisiwe Tremella White Fungus Mushroom

    Omisiwe Tremella White Fungus Mushroom

    Igama:I-Tremella eyomile
    Iphakheji:250g*8bags/ibhokisi,1kg*10bags/ibhokisi
    Impilo yeshelufu:Izinyanga ezingu-18
    Umsuka:China
    Isitifiketi:ISO, HACCP

    I-Dried Tremella, eyaziwa nangokuthi isikhunta seqhwa, iwuhlobo lwesikhunta esidliwayo esivame ukusetshenziswa ekuphekeni kwendabuko kwaseShayina nasemithini yendabuko yamaShayina. Yaziwa ngokuthungwa kwayo okufana nejeli lapho ibuyiselwa emanzini futhi inokunambitheka okucashile, okumnandi kancane. I-Tremella ivamise ukungezwa ezisobho, izitshulu, nama-dessert ngezinzuzo zayo zokudla okunomsoco kanye nokuthungwa kwayo. Kukholakala ukuthi inezinzuzo ezehlukene zezempilo.

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  • Omisiwe Shiitake Mushroom Dehydrated Mushrooms

    Omisiwe Shiitake Mushroom Dehydrated Mushrooms

    Igama:Omisiwe Shiitake Mushroom
    Iphakheji:250g*40bags/ibhokisi,1kg*10bags/ibhokisi
    Impilo yeshelufu:Izinyanga ezingama-24
    Umsuka:China
    Isitifiketi:ISO, HACCP

    Amakhowe omisiwe e-shiitake awuhlobo lwamakhowe aphelelwe amanzi emzimbeni, okuholela esithakweni esigxilile futhi esinokunambitheka okukhulu. Avame ukusetshenziswa e-Asian cuisine futhi aziwa ngokucebile, okomhlaba, kanye ne-umami flavour. Amakhowe omisiwe e-shiitake angabuyiselwa emanzini ngokuwacwilisa emanzini ngaphambi kokuwasebenzisa ezitsheni ezifana nesobho, ama-stir-fries, amasoso, nokunye. Zengeza ukujula kwe-flavour kanye nokuthungwa okuyingqayizivele ezinhlobonhlobo zezitsha ezinomsoco.

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  • Amashiphu Emfucumfucu Enemibala Engaphekiwe I-Prawn Cracker

    Amashiphu Emfucumfucu Enemibala Engaphekiwe I-Prawn Cracker

    Igama:I-Prawn Cracker
    Iphakheji:200g*60amabhokisi/ibhokisi
    Impilo yeshelufu:Izinyanga ezingama-36
    Umsuka:China
    Isitifiketi:ISO, HACCP

    Ama-crawn crackers, awaziwa nangokuthi ama-shrimp chips, ayisidlo esidumile ezitsheni eziningi zase-Asia. Zenziwe ngengxube yama-prawn noma izimfanzi, isitashi namanzi. Ingxube yakheka ibe amadiski amancane, ayindilinga bese yomiswa. Uma ethosiwe ngokujulile noma efakwe ku-microwave, ayakhukhumala futhi abe crispy, alula, futhi abe nomoya. Ama-crackers ama-prawn avame ukongezwa ngosawoti, futhi angajatshulelwa ngokwawo noma ahanjiswe njengesitsha esiseceleni noma i-appetizer enamadiphu ahlukahlukene. Ziza ngemibala ehlukahlukene kanye nama-flavour, futhi zitholakala kabanzi ezimakethe nasezindaweni zokudlela zase-Asia.

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  • Omisiwe Amakhowa Amnyama Amakhowa Ezinkuni

    Omisiwe Amakhowa Amnyama Amakhowa Ezinkuni

    Igama:Isikhunta Esimnyama Esomile
    Iphakheji:1kg*10izikhwama/ibhokisi
    Impilo yeshelufu:Izinyanga ezingama-24
    Umsuka:China
    Isitifiketi:ISO, HACCP

    Isikhunta Esimnyama Esomile, esibuye saziwe ngokuthi amakhowe Endlebe Yezinkuni, siwuhlobo lwesikhunta esidliwayo esivame ukusetshenziswa ekudleni kwase-Asia. Inombala omnyama ohlukile, ukuthungwa kancane, kanye ne-flavour epholile, yomhlaba. Uma omisiwe, angabuyiselwa emanzini futhi asetshenziswe ezitsheni ezihlukahlukene ezifana nesobho, ama-stir-fries, amasaladi, nebhodwe elishisayo. Yaziwa ngekhono layo lokumunca ukunambitheka kwezinye izithako okuphekwe ngazo, okuyenza ibe ukukhetha okuhlukahlukene nokuthandwayo ezitsheni eziningi. Amakhowe e-Wood Ear nawo aziswa ngezinzuzo zawo zezempilo ezingase zibe khona, njengoba anama-kilojoule aphansi, awanawo amafutha, futhi angumthombo omuhle we-fiber yokudla, okusansimbi, nezinye izakhamzimba.

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