Supply of imported frozen foodstuffs Yang Xiezai sheep ribs sheep in sheep crest sheep sheep whip egg mutton wholesale

Yuda Group's large supply of imported frozen foods, frozen seafood, fish, pig food, chicken food, duck food, cattle food, frozen food wholesale fresh and dried products ......; Contact: Xie Yongjie; Tel: 13128294597; QQ:. 735837215 Grocery imported frozen beef: Beef: 30,000 yuan / ton; crest beef (beef): 28,000 yuan / ton; tripe: 25,000 yuan / ton bull: 20,000 yuan / ton ; tendons: 20,000 yuan / ton; Shelter: 18,000 yuan / ton; corbels: 18,000 yuan / ton; Ribs: 18,000 yuan / ton; bovine brain: 16,000 yuan / ton; bezoar throat: 16,000 yuan / ton; Cattle Lin: 15,000 yuan / ton; sirloin: 15,000 yuan / ton; steak: 15,000 yuan / ton tongue: 12,000 yuan / ton; beef tendons: 12,000 yuan / ton; cattle Ligament: 10,000 yuan / ton; tripe: 10,000 yuan / ton; bovine meat 10,000 yuan / ton; bovine pericardium: 8000 yuan / ton; cow Feet: 8,000 yuan / ton; imported frozen foodstuffs sheep: Sheep treasure: 20000 / ton; sheep whip: 20000 / ton; in sheep crest : 18000 / ton; Mutton: 18,000 / ton; boneless leg of lamb: 15,000 / ton; sheep ribs: 15,000 / ton; belly sheep: 15,000 / ton; Yang Xiezai: 10000 / ton; trotter: 8000 / ton; Sheepshead : 8000 / ton; Yangdu: 8000 / ton; in sheep in sheep crest of the ridge crest bone is close to the rear side of a small strip of meat, fiber slender, tender texture. Suitable for leavened, fried, fried, fried and so on. 1. nutritional value of lamb and warm in winter eat mutton, not only can increase the body heat against the cold, but also increase digestive enzymes protect the stomach, repair gastric mucosa, to help the stomach to digest, played anti-aging effect; 2 lamb rich in nutrition, tuberculosis, bronchitis, asthma, anemia, postpartum blood deficiency, abdominal cold pain, weakness, chills, malnutrition, waist and knees, impotence and all Deficiency diseases have a great benefit; with impotence, tonic temperature medium role, men suitable for regular consumption. Identification of sheep and goat meat: a look at the color. Sheep meat muscle dark red meat, fiber thin and soft muscle sandwiched between white fat, fat hard and brittle. Sheep meat and goat meat flesh pale compared with subcutaneous fat, only to have more fat in the abdomen, its meat smell; second look at the meat did not go to the net shape of the wool. Curly hair sheep meat, goat hair stiff; three to see the ribs. Narrow and short rib meat of sheep, goat ribs wide and long. $$$$$$$$$ Sheep sheep ribs 1 kg of pork, garlic amount, the right amount of pepper, chives amount, the amount of water, the right amount of star anise, pepper the right amount, the right amount of rice wine, ginger amount, amount of onion, monosodium glutamate amount of salt After an appropriate amount, pepper to taste, sesame oil amount 1. sheep ribs soup to boiling water boil for a short slightly to remove the bloody, cut into 8 × 3 cm lump spare. 2. garlic chopped hot fried cakes; pepper finely chopped; chives cut into sections alternate. 3. Take a deep pot, first put into practice a block of goat ribs, then add star anise, pepper, rice wine, ginger, onion, monosodium glutamate, salt, then pour the water can flood overshadowed all ingredients together into the steamer and steam for about 45 minutes with the sheep ribs picked up after a block. 4. wok, add the right amount of frying pan to 180 ℃, the sheep into the practice of block 3 ribs fried for about 4 minutes until cooked ready to use. 5. other to take a hot pan, add red pepper at the end of the next few chives stir-fry, then add garlic crisp, sheep ribs block, pepper, salt, MSG, rice wine, sesame oil to fry tasty.