Tsui Tak Chinese Lap Cheong (Pork Sausages) 454g
The Original Chinese sausage (aka Lap Cheong) is one of the most commonly used ingredients in Asian cuisine. Tsui Tak Chinese sausages are made only using quality British pork and premium rose flavoured cooking wine. With a distinctive blend of sweet and savoury flavours, these Chinese sausages are packed full of flavour and a whole lot of tastiness!
*MADE IN THE UK WITH ASSURED BRITISH PORK* CONTAINS NO MSG & NO ARTIFICIAL COLOURING*
Pork (80%), Pork Fat, Sugar, Chinese Rose Wine (barley, wheat, pea, sorghum, rose, water, sugar), Soy Sauce (water, soybean, salt, wheat flour), Salt, Spices, Preservative: Sodium Nitrite (E250). Packed in collagen casing.
*Contains: Gluten, Wheat and Soybeans*
成分: 豬肉(80%)，豬肉脂肪，糖，中國玫瑰酒(大麥，小麥， 豌豆，高粱，玫瑰，水，糖)，醬油(水，大豆，鹽，小麥粉，鹽， 香料，亞硝酸鈉 (E250)。包裝在膠原蛋白外殼中。
烹調方法: 注意:臘腸必須蒸熟後食用，不可生食。 先用清水將臘腸表面沖洗乾淨，然後放入蒸爐，蒸約15-20 分鐘。蒸熟後，放置約5分鐘再切片食用，口感更佳。 臘腸使用人造腸衣，如有甩脫，屬正常情況，蒸熟後放置稍 涼可避免情況發生。
儲存方法: 未開封臘腸請存放在通風陰涼處，開封後請封好放入雪櫃 冷藏格，並在6個月內食用。
Caution: This product must be cooked before consumption.
Lap Cheong sausage may be cooked and eaten on their own, but can be cooked alongside rice by adding it on top of the steaming rice, either using a metal dish stand, or directly onto the partially cooked rice.
Rinse sausage using lukewarm water before use. Steam for 15-20 minutes accordingly until the sausages are translucent. The cooked sausage can be thinly sliced before serving. You can also cook the sausage in simmering water for about 12 minutes until it rises to the top.
Sausages are made using collagen casing. It is normal that the casing will come apart if the sausages are consumed straight away after cooking. To avoid this from happening, it is recommended to rest the cooked sausages for a few minutes before consuming.
HOW TO STORE
Unopened package, store in a cool, dry place. Once opened store in airtight container to keep sausage from drying out and keep refrigerated and consume within 1 month. Suitable for freezer storage, for optimal taste and texture frozen portions should be used within 6 months.