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Ships within 48 hours · Estimated delivery Jul 17 - Jul 22
For Your Every Summer RSVP, with Code: SUMMER15
Description
和春堂 台南美食「水晶粉角」 HCT Shuijing Fen Jiao / Tapioca Cube(2 ) ()D ()()() 2009 3 : Q 11000CC 28 10 320 4
台南美食「水晶粉角」(一組2包 )
成分:樹薯澱粉、水、修飾澱粉(乙醯化己二酸二澱粉、羥丙基磷酸二澱粉、乙醯化磷酸二澱粉)、D-山梨醇液、香料、羧甲基纖維素鈉、海藻酸鈉、多丙烯酸鈉、己二烯酸鉀(防腐劑)、苯甲酸(防腐劑)、消泡劑(矽樹脂、聚山梨醇酐脂肪酸酯六十五、脂肪酸山梨醇酐酯、羧甲基纖維素鈉、水)
重量:200克士9克
產地:台灣
保存期限:3個月
保存方式:儲藏於陰涼乾燥處避免陽光直射;拆封後請儘速使用完畢或冷藏保存,以免風味流失。
過敏原:本產品含有二氧化硫和亞硫酸鹽,不適合其過敏體質者食用
Q彈煮法:
1、1000CC的水煮滾
2、將粉角丟入水中以中小火煮8-10分鐘
3、煮滾後關火蓋上鍋蓋燜20分鐘
4、準備些許砂糖或是黑糖,將燜好的粉角加入攪拌即可完成好吃的粉角唷
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
4.8 ★★★★★
Based on 29 reviews
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Product Reviews
★★★★★ 5
My kids loved it as much as I did!
Format: Paperback
The kids and I thought it was great fun
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on June 30, 2022
★★★★★ 5
Five Stars
Format: Hardcover
Just another good piece to add to my collection. Awesome was excited to get it.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on December 20, 2014
★★★★★ 5
Five Stars
Format: Hardcover
Awesome
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on December 15, 2014
★★★★★ 1
Poor quality. Very disappointing
Format: Hardcover, Format: Hardcover
The product said in good shape. This is not good shape. Product is damaged and held together by tape
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on December 11, 2022
★★★★★ 4
Pretty funny
Format: Hardcover
The book gives us a more focused outlook on Chieg Wiggum. Full of its funny moments, I`d recomend this to huge Simpsons fans as it seems the shows writers managed to give us another hit.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on January 13, 2014
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