Woe Kie Sing@ Mixed Spices for crayfish consist of dozen nature spices, well-formulated to obtain a spicy delicious taste and enjoyable aftertaste, especially suitable to freshwater crustaceans, for example, crayfish, field snails, clam, etc.
Key attributes
Industry-specific attributes
| Type | Chili Mix |
| Style | Dried |
| Shape | Powder |
Other attribute
| Place of Origin | Fujian, China |
| Shelf Life | 18 months |
| Variety | Fines Herbes |
| Product Type | Mixed Spices & Seasonings |
| Model Number | 500g X 24Tubs |
| Grade | A |
| Processing Type | Blended |
| Weight (kg) | 8 |
| Product name | Mixed spices for spicy crayfish |
| Byname | WOE KIE SING |
| OEM | Accept OEM |
| Taste | Spicy Delicious |
| Ingredients | natural mixed spices |
| Packaging | 500g x 10bags per carton |
| MOQ by sea | 30cartons |
| Payment Terms | 30% in advance and then the left before shipment |
| +86-15959252866 | |
| Certification | GMP,HALAL,HACCP,ISO,QS |
Packaging and delivery
| Packaging Details | 500g x 10bags per carton; Carton size: 400mm X 300mm X 190mm 1185CTNS per 20' GP 2456CTNS per 40' GP 2850CTNS per 40' GP Remark: the minimum order quantity that would be shipped out by sea is 40cartons. the air freight is horribly high for foodstuffs, especially powdered. |
| Selling Units: | Single item |
| Single package size: | 40X30X19 cm |
| Single gross weight: | 6.000 kg |
Lead time
| Quantity (cartons) | 1 - 500 | 501 - 1185 | > 1185 |
| Lead time (days) | 7 | 14 | To be negotiated |
Samples
Maximum order quantity: 1 carton
Sample price:$300.00/carton
Customization
| Customized logo | Customized packaging | Graphic customization |
| Min. order: 2850 | Min. order: 2850 | Min. order: 2850 |
For more customization details, message supplier
Overview
Brief Introduction
Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). In some parts of the United States,they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, mudbugs, or yabbies.Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea.
Crayfish are eaten worldwide. Like other edible crustaceans, only a small portion of the body of a crayfish is eaten. In mostprepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
How To Use
CASE ONE: SPICY CRAYFISH
Main Ingredients: Crayfish 3000g
Seasonings: WKS Mixed Spices Crawfish 50g, Chinese Alcohol 40g, Ginger 200g, Garlic 100g,
Cooking Wine 50g, Beer 2tins, Pepper 50g, Red Pepper Powder 35g, Salt 50g, Rock Candy 70g, MSF Granulated Chicken Bouillon 30g
Accessories: Oil 1.5L, Chinese Parsley 5g, Onion 5g
Steps：
Cooking Wine 50g, Beer 2tins, Pepper 50g, Red Pepper Powder 35g, Salt 50g, Rock Candy 70g, MSF Granulated Chicken Bouillon 30g
Accessories: Oil 1.5L, Chinese Parsley 5g, Onion 5g
Steps：
1.WASH AND CLEAN：
1) Wash and soak the crawfishes in the water added in sat and vinegar by a moderate amount.
2) Pinch the head;turn it over; Scrub the abdomen by a brush.
|
SAUCE MIX |
WATER |
SERVINGS |
|
1KG |
10L |
500 |
|
100G |
1L |
50 |
3) Cut out the head from the top to about a third of the way down by a scissor. Before cut off completely, pull out the stomach,something like black bladder.
4) Nip the tail shell and pull out the intestine that is long and thin.
5) Cut off the back shell from the tail to the head, which may make the crawfish tastier.
6) Turn over the crawfish and cut thegill open; Pull out the gill and cut it off by a scissor.
2, Preparation：
1) Wash and then slice up the ginger, Peel off the garlic, Cut the onion into pieces.
2) Pour WKS Mixed Spices for Crawfish into the pan and then pour in the Chinese alcohol; Stir-fry with low flame until fragrant; dish up and save for later.
2, Preparation：
1) Wash and then slice up the ginger, Peel off the garlic, Cut the onion into pieces.
2) Pour WKS Mixed Spices for Crawfish into the pan and then pour in the Chinese alcohol; Stir-fry with low flame until fragrant; dish up and save for later.
3, Deep-fry： 1) Pour in oil; Heat up to 160℃;
2) Pour in the fried crawfishes and deep-fry until the color of their shell change.
Remark: the meat would become tight and tastier by such a way.
4, Stir-fry： 1) Clean up the pan and Pour in oil; Heat up to 120℃; Add in ginger sliced and garlic peeled; Stir-fry until fragrant. 2) Pour in the fried crawfishes; Stir-fry until fragrant; Add in the cooking wine; when the alcohol volatilize, pour in beer until the crawfishes submerge; Boil up by high flame.
