Company Details

  • Ningxia Saiwaixiang Food Co., Ltd.

  •  [Ningxia,China]
  • Business Type:Organization , Manufacturer
  • Main Mark: Asia , Middle East
  • Exporter:41% - 50%
Inquiry Basket ( 0 )

Ningxia Saiwaixiang Food Co., Ltd.

Home > Video > Video Dispaly

Video Dispaly

  • Cream Puff Recipe (with soft custard filling and caramel glaze)


    How to make cream puff with cream filling and caramel glazeCream Puff (Makes 9 puffs) (To make 18 pcs. Cream Puff, double the amount of the recipe)Choux Pastry: ½ cup water ¼ cup butter ¼ teaspoon salt ½ cup all purpose flour 2 eggs1. In a saucepan combine water, butter and salt. 2. Heat until butter melts and water boils. 3. Lower heat to medium heat. 4. Add flour and stir (I use a wire whisk) vigorously until mixture leaves sides of pan. 5. Remove from heat and with a wire whisk or wooden spoon, beat in eggs one at a time, beating until smooth before adding the next one. Continue beating until very smooth and shiny. 6. Drop the mixture onto ungreased cookie sheets by heaping tablespoons about 2 inches apart. (9 puffs) 7. Bake in preheated oven on 400 degrees F for 30 minutes then lower temperature of oven to 300 degree F and continue baking for 5 to 10 minutes. 8. Allow to coolVanilla Cream Filling ¼ cup sugar 1 tablespoons cornstarch 1/16 teaspoon salt 1 cups milk 1 eggs yolks, slightly beaten 1 tablespoon butter ½ teaspoon vanilla1. Blend sugar, cornstarch and salt in a saucepan. 2. Combine milk and egg yolk. 3. Gradually stir into sugar mixture. 4. Cook over medium heat, stirring constantly until mixture thickens. 5. Boil and stir for 1 minute. 6. Remove from heat. 7. Stir in butter and vanilla. 8. Allow to cool. 9. Prepare pastry bag, put in the cream filling. 10. Get one puff shell and inject filling inside. Do the same with the rest of the puff. No need to fill up the whole puff, just make sure there’s enough fillings for all the puff. (around 2 tablespoons each puff)Caramel Glaze ¼ cup sugar 1/8 cup water (or 2 tablespoons) 1/32 teaspoon cream of tartar (just a bit)1. Combine sugar, water and cream of tartar in a saucepan. 2. Boil until sugar is melted and becomes caramel-colored. 3. Use a fork to make a thread-like caramel sugar. Wrap around each cream puff.Note:There are 3 parts in making cream puff: Choux pastry (shell), vanilla cream filling and caramel glaze.You can make choux pastry and filling one day ahead. If the puff becomes soft the next day, you can warm them in the oven to make them crispy again. Even if you already put in the filling. (If with caramel glaze, it will burn easily).The caramel glaze will melt especially if the weather is humid. It will only stay crunchy for 3 to 4 hours.It’s easier for me to use a wire whisk in mixing the flour.






    Fried chicken is one of those foods that makes everyone hungry. It’s so tasty, but sometimes the soft, soggy crust can be disappointing. Today I show you how to make seriously delicious, super crispy, crunchy fried chicken with my simple, easy recipe. It’s quite similar in flavour to KFC fried chicken but a little bit different and super crunchy. Give it a go!My BBQ Channel — Check out my channel — Share With Friends – Subscribe – me on: Google+ Facebook Tweets 1kg chicken, cut into 8 portions (or buy precut chicken) 1 Cup flour 1/2 Cup instant mashed potato powder 1 Tbs salt (table salt) 1 Tbs mixed dried herbs ½ Tsp ground black pepper ¼ Tsp cayenne pepper ½ Tbs garlic powder 1 Tbs onion powder 2 Eggs ¼ Cup water Canola oil for fryingEnjoy!SUPER CRUNCHY FRIED CHICKEN Video Recipe deep fry deepfry southern fried buttermilk butter milk fast food takeaway take away fastfood chicken crispy pieces crunch coating seasoning flour mixture CookWithAussie Cook With Aussie Griller AussieGriller cooking making make made homemade simple easy recipes channel channels show cuisine kitchen eating eat main meal dinner lunch

  • Betty’s Fried Chicken Cutlet Sandwiches


    Betty demonstrates how to make Fried Chicken Cutlet Mini-Sub Sandwiches. These sandwiches use the same type of bun as the Batter-Dipped Fish Poor Boy Sandwiches and also the same Tarragon-Chive Spread.Fried Chicken Cutlet Sandwiches(Makes 4 small sandwiches.)2 boneless, skinless chicken half-breasts, pounded until thin and each divided into 2 parts, for a total of four pieces ground salt, to taste ground black peppercorns, to taste ¼ cup all-purpose flour ¼ cup cornstarch 1 egg, well beaten ½ cup fine, dry breadcrumbs peanut oil for frying mini-submarine buns Tarragon-Chive sandwich spread (from Betty’s Kitchen) or tartar sauce fresh lettuce leavesWith a meat mallet, pound the two chicken breast halves until they are about ½-inch thick. Cut into 2 pieces for small sandwiches (or leave whole for larger sandwiches). Grind salt and peppercorns over both sides, to taste. Mix together ¼ cup flour and ¼ cup cornstarch in a small shallow dish and set aside. Beat 1 egg with an electric mixer until well-beaten, and set aside. Pour ½ cup fine, dry breadcrumbs into a small shallow bowl, and set aside. Now, take one seasoned piece of pounded chicken and place it in the flour-cornstarch mixture, covering it completely. Next, dip it in the beaten egg, covering completely. Finally roll it in the fine, dry breadcrumbs and place it on a platter. Repeat this process until all chicken has been breaded in this fashion. Pour peanut oil into a heavy skillet until it covers the bottom and has a little excess. Heat the oil to about 350 degrees (F) and use tongs to place pieces of chicken flat in the hot oil. Do this in batches, if needed, rather than overlap pieces of chicken. Let the chicken fry for about 3 to 4 minutes on each side. When the chicken is brown on both sides, remove it to a platter that is covered with paper toweling to drain. When chicken is drained, prepare your sandwiches. For each sandwich, spread the bottom cut side of the mini-submarine bun with Tarragon-Chive Sandwich Spread. Place a hot fried chicken cutlet on top of the spread half-bun. Top with fresh lettuce and cover with the top half of the bun. Serve immediately! I hope you enjoy this quick and easy and delicious lunch-time treat. (You can make this into a very elegant entrée for dinner, as well!) –BettyPlease subscribe: Cookbook:  ”Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014Also available:  ”The Betty’s Kitchen Collection:  Second Edition” (c) 2013*Both can be ordered from or ’s Website:   places to watch Betty’s Kitchen:Facebook:            ​

  • How to Make Custard in Nigeria | All Nigerian Recipes


    Nigerian food is yummy! See more Nigerian recipes: See more information about this recipe by clicking “Show More” below.Written recipe: to Make Custard.This is how to make Custard as detailed on my website.You will need: - Custard Powder - Water (Hot and Cold) - Evaporated Milk (eg Peak) - Sugar (to taste)Looking for how to make akamu/ogi/pap? Watch this video:How to make akamu/ogi/pap from scratch:*** Alternatives for Custard, Ogi, Akamu or Pap ***You can use corn flour (corn starch in the USA) to make Pap, Ogi or Akamu but make sure the corn flour is very fine with no chaff whatsoever. It should be as fine as custard powder. The directions in the video will work for corn flour (corn starch) too.I use Maizena corn flour which I can buy where I live. It tastes so much like the pap we buy in Nigeria. Watch this Agidi video to see what it looks like:Serve with: Akara: Fried Plantain: Moi Moi: Pancakes: Fried Yam etcBackground Music:

  • How To Make Slime with Hand Soap! Giant Slime without Glue, Borax, Baking Soda, Cornstarch, Flour


    DIY How To Make Slime with Hand Soap! Giant Slime without Glue, Borax, Baking Soda, Cornstarch, Flour, Liquid Starch, Laundry Detergent! In this how to make slime with only 2 ingredients, we diy slime with hand soap and salt! You can also include homemade ingredients, things at home, like shampoo in the mix if you wanted to for this slime recipe tutorial! This mega slime has a lot of options like yellow color slime, and pink glitter! This might be a bit sticky, be sure to stay tune for a non sticky version in future slime videos. We recommend using small amount of ingredients to make a smaller version first! JellyRainbow Subscribe: you enjoy this satisfying slime video, please subscribe and hit that “LIKE” button! It really helps our channel. This video was created based on recommendation in the subscriber comments for this how to make slime english! If you want to see other mega kilo slime glue videos, please let us know! Thanks! Check out our other videos for easy for kids slime videos!How To Make Slime with Glue, Water and Salt only! GIANT slime without borax or liquid starch! Easy! How To Make Slime without Glue, Borax, Liquid Starch, Detergent, Baking Soda, Shampoo, Conditioner How To Make COLOR CHANGING Slime DIY Fluffy Slime No Borax, Liquid Starch, Detergent How To Make Eraser Slime DIY Without Cornstarch, Liquid Starch, Borax, or DetergentMake Slime Without Glue or Borax, Baking Soda, Cornstarch! DIY Shampoo Slime Test DIY Slime WITHOUT Borax or Liquid Starch or GLUE, Eyedrops, Toothpaste | Putty Gak Goo Flubber Slime To Make Slime Without Borax and Glue and Tide and Cornstarch and Baking Soda and Flour and Soap for one day science experiments, though i don’t recommend storing it or inhaling it because of the chemicals involved.Music Cred: Alan Walker, Tobu, and more! This has been a fun slime diy journey and we couldn’t have done it with you guys! We got asmr, flubber, putty, play doh slime, mega slime, galaxy, unicorns, homemade, rainbow, edible, silly, lbs, oddly satisfying, green, pink, yellow, red, salt, sriracha, squishy, magnetic, water, gooey, cringe slime, edible, life hacks, crunchy, jelly, glue sticks, Cara membuat, non sticky, pokey, pounds of slime, and other crazy slime challenges! We really want to say thanks again for watching, liking and being a dedicated subscriber to our most satisfying video in the world channel. Best slime in the world? Interesting diy methods on how to make slime with glue and water only! We have more satisfying slime collection on the way for kids, children, and teens! Thanks again!

  • Permanent Hair Straightening at home in 3 Ways ||| Silk & shine Naturally


    Hello Everyone,I am Soumali and welcome to my channel, today I am going to share with you 3 ways to get Straight hair permanently at home, so get ready to have shiny, healthy and straight hair without spending a huge amount of money from your pocket.1. Lemon Juice & Coconut MilkLemon juice and coconut milk are great ingredients for straightening your hair naturally. If mixed with lemon juice 2 tbsp + coconut milk 1/2 cup will work as a cream conditioner and help to straighten the hair. All you have got to do is mix coconut milk and lemon juice and apply the cream. Wash your hair with lukewarm water after an hour . If you repeat this home remedy twice a week, you will clearly notice the difference.2. Corn Flour,Multani mitti & Egg MaskTake an egg white and add 2 tbsp of corn flour along with 3 tbsp of Multani mitt. Mix it with little of water and apply it onto your hair. Comb your hair and leave it for an hour. Then, rinse thoroughly with shampoo. Apply this hair mask once in a week, for a few months.3. Aloe Vera Gel MaskAloe vera is a wonderful herb for your hair. All you have to do is take 3 tbsp of coconut oil and 1 tbsp of aloe vera gel. Put them together and apply it like a hair mask. It looks like a hair mask but works as a conditioner. Wash off after 1 hour. This will make your hair really shiny and straight.SUBSCRIBE MY COOKING CHANNEL NAMED “Soumali’s Kitchen” CLECK THE BELOW URL: **************************************************************** How To Remove Pimples Overnight | Acne Treatment : to Remove SUN TAN from your Body|| Tan Removal Pack : to get Healthy Glowing Skin : of Almond if you take every day : Fairer, Naturally Glowing, Crystal clear Skin : to Use Patanjali Aloe Vera Gel for Face || 5 Best Ways : ——————————————————————————————————– This video is based on the home remedies learned over the period from different local sources & internet and is not a medically approved medicine. If you feel any side effect or allergy then please stop immediately.

  • PROTEIN Chocolate Chip Cookies Recipe (High Fiber)


    My First Recipe Book on Amazon: $20 Kitchen Scale: Big Blender: Mini Blender: my Baking Powder here: Or at Vitamin Shoppe here: Or at here: you eat cookies more often if they were healthy, high in protein, and delicious? If yes, then this Protein Chocolate Chip Cookies recipe is going to be your taste buds new best friend!The Protein Chef/DHFTNS Store and Personal Training Programs: that I use: @TheProteinChefHere is the recipe:2 Extra Large Eggs 1/4 Cup (2 Ounces) Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute) 1 Medium Banana 1 Teaspoon Vanilla Extract 2 Tablespoons (32g) Peanut Butter 4 Tablespoons (60g) Sugar Free Chocolate Chips 3 Scoops (90g) Vanilla Protein Powder 8 Tablespoons (56g) Coconut Flour 1 Cup (80g) Rolled Oats 1/2 Teaspoon Salt 1 Teaspoon Baking Soda 1/3 Cup SweetenerCalories in the WHOLE recipe:Calories: 1679 Fat: 59g Saturated Fat: 26g Sodium: 883mg Carbs: 164g Fiber: 37g Sugar: 32g Protein: 123gTurn your Rolled Oats into oat flour by blending or processing your oats until they look like flour. Add all of your ingredients into a large bowl. Mix everything together. Take out and line a baking sheet with parchment paper or spray it with some non-stick cooking spray. Spoon your cookie batter onto your baking sheet (making the cookies however big you want to make them). Bake them on 350°F/176°C for 10:00-15:00. Mouthgasm!Tips: Make sure to check them after 10:00!Top them with more chocolate chips, nuts, raisins, or anything else you can think of before the oven!Don’t forget to subscribe! New recipes will be posted every week.Music by: Broken Reality Kevin MacLeod ( Niles Blue Kevin MacLeod ( Cut and Run Kevin MacLeod ( Licensed under Creative Commons: By Attribution 3.0//

  • Betty’s Chicken on a Stick


    Betty demonstrates how to make Chicken on a Stick. This is what I chose to go along with the Honey Mustard Dipping Sauce from my most recent video. Chicken on a Stick is made by marinating chicken tenders in herbed buttermilk, skewering them onto bamboo skewers, dredging them in seasoned flour, and shallow frying them. They are convenient to serve at parties and are oh, so delicious!Chicken on a Stick(Makes 6 sticks.)12 chicken tenders (about 2 pounds) 1 ½ cups buttermilk 1 to 2 tablespoons fresh-chopped tarragon 1 to 2 tablespoons fresh-chopped parsley 1 to 2 tablespoons fresh-chopped thyme ¼ to ½ teaspoon ground red cayenne pepper ½ cup flour ½ cup cornstarch ½ teaspoon garlic powder ½ teaspoon onion powder salt, to taste pepper, to taste 6 bamboo skewers 3 cups peanut oilCut each chicken tender in half lengthwise. In a large bowl, mix together 1 ½ cups buttermilk, ¼ to ½ teaspoon ground red cayenne pepper, 1 to 2 tablespoons fresh chopped tarragon, 1 to 2 tablespoons fresh chopped parsley, and 1 to 2 tablespoons fresh chopped thyme. Place split chicken tenders in buttermilk mixture, cover with plastic wrap, and refrigerate for at least 4 hours (overnight, if convenient). Remove the marinated chicken tenders from the buttermilk mixture set the buttermilk mixture aside. Skewer the marinated chicken tenders onto 6 bamboo skewers, 2 pieces per skewer. Place each loaded skewer on a rack over aluminum foil to drain. In a shallow dish, mix together ½ cup flour, ½ cup cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper, to taste. Heat 3 cups peanut oil to 350 degrees (F) in a large cast iron skillet. Dredge each prepared chicken tender skewer in flour mixture, shaking off excess flour mixture. Dip into the buttermilk mixture and then back into the flour mixture, again shaking off any excess flour mixture. Use tongs to place prepared skewers into hot peanut oil, shallow frying about 4 at a time. Let chicken cook until browned on the bottom, and then turn once, allowing the chicken to brown on the other side. It will take about 8 minutes per batch. Remove chicken skewers when they are done and place on paper toweling to drain. When all batches are complete, transfer finished Chicken on a Stick to nice serving plate. Serve with Honey Mustard Sauce or Chicken Dipping Sauce (both available in Betty’s Kitchen). This is a great, fun appetizer or meal. Kids love it! Enjoy! Love, Betty ♥Please subscribe: Cookbook:  ”Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014Also available:  ”The Betty’s Kitchen Collection:  Second Edition” (c) 2013*Both can be ordered from or ’s Website:   places to watch Betty’s Kitchen:Facebook:            ​

  • How to make a stress ball


    This short film is about how a person can make a stress ball with common everyday items you can find around the house. Items you need are: 1 Clean water bottle 1 balloon 3/4 cup of flour1) Fill the water bottle up with the flour 2) Put balloon over water bottle opening 3) Squeeze bottle and fill balloon with air 4) Turn bottle and balloon over so that flour starts to fill balloon, but only fill balloon to match the size of balloon, don’t over fill! 5) Then pinch neck of balloon and turn bottle back over and gently pull balloon off bottle 6) Tap off any excess flour that is in neck 7) Tie balloon at least once 8) Decorate and enjoy your Stress Ball!

  • Cheese Balls | Sanjeev Kapoor Khazana


    Watch this video to find out how to make this recipe. Click to subscribe for more recipe.CHEESE BALLSIngredients 2 cups grated cheddar cheese 1 cup fresh breadcrumbs Oil for deep frying 1 tablespoon cornflour 2 tablespoons refined flour (maida) 1½ inch ginger piece, finely chopped ¼ teaspoon crushed black pepper Salt to taste 2 teaspoons lemon juice A pinch of baking soda 2 green chillies, chopped ¼ teaspoon red chilli powder ¼ teaspoon roasted cumin powder 1 tablespoon fresh coriander leaves, chopped Method1. Heat sufficient oil in a kadai. 2. Mix cheese, breadcrumbs cornflour, refined flour, ginger, crushed black peppercorns, salt, lemon juice, baking soda, green chillies, red chilli powder, roasted cumin powder and coriander leaves and mix well. add a little water and mix into a dough. 3. Grease your palms, take small portions of the dough and shape into marble sized round balls. 4. Slide the balls, a few at a time, into the hot oil and deep fry on medium heat, stirring gently, till golden and crisp. Drain on absorbent paper. 5. Serve hot.Click to Subscribe:

  • Fortune Cookies – Gemma’s Bigger Bolder Baking Ep 55


    SUBSCRIBE HERE: Learn how to make personalized Fortune Cookies for Valentine’s Day! WATCH my NEW Chocolate Soup recipe HERE: Bold Bakers! I have you covered for Valentine’s Day! Today I’m showing you how to make your own personalized Fortune Cookies. You can make your own creative cookie designs and customize fortunes to show someone you care. Also, don’t miss my simple and decadent Chocolate Soup that debuts today on the Kin Community Channel as part of my Chocolicious series. I hope you enjoy!WATCH more episodes of Bigger Bolder Baking HERE: * Red Velvet Ice Cream: * No-Bake OREO Cheesecake: * 5 NEW Ice Cream Flavors & Dairy-Free Coconut Ice Cream Recipe: * 5 NEW 1 Minute Mug Cakes: * Homemade OREO Cookies: * No-Bake Chocolate Fudge: * Chocolate Truffles: your baking photos on my Instagram & Facebook pages: ME HERE, FELLOW BOLD BAKERS: FACEBOOK INSTAGRAM PINTEREST TWITTER RECIPE BELOW Fortune Cookies ( Thank you to for the original recipe!)INGREDIENTS 2 egg whites – at room temp 1 tsp pure Vanilla Extract 1 tbsp freshly squeezed Lemon Juice 3 tbsp Vegetable oil (flavorless oil) 1/2 Cup (4oz/112g) All Purpose Flour 1/2 Cup (4oz/112g) Sugar 1 1/2 tsp Cornstarch/ Cornstarch 1/4 tsp Salt 2 tsp Water pink or red food coloringFortunes can be found on my facebook page METHOD 1. Line your best quality baking sheets with parchment paper. You can also just use Silpat or just a nonstick baking sheet with a little spray. In a medium sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water. 2. Whisk until the eggs are frothy (not stiff) about 20sec. 3. Sift in the flour, sugar, cornflour and salt. Whisk in the dry ingredients until all incorporated and you have a smooth batter with no lumps 4. Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red 5. If you’re going to get fancy with decorating, put into squeeze bottles. These would be just as cute just solid in different colors without the hearts and such. 6. Refrigerate for at least 1 hour, however you can make it a few days in advance and it will keep just find. (I said in the video 30 minutes but I would be best to get longer to chill) 7. Make your fortunes to fill the cookies.You can print off my template from my Facebook page, add little pictures or stickers, or use colored paper. 8. When you batter is chilled: Measure out 1 tbsp batter for each cookie, and with the back of a spoon, spread out thinly to 4 ½ inch diameter both ways. Only work on and bake 2 cookies at a time. The final assembling is time sensitive, don’t overwhelm yourself with more than 2 cookies. 9. For hearts-with a contrasting color, squeeze on dots. Take a toothpick and start a little bit above the dot and drag it through the dot to create a tail. Just polka dots are cute too. 10. Get creative and make any design or color you want 11. Bake at 325oF. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye in them, every oven is different. 12. The cookies are done when the outer edge is golden brown and releases easily from paper or pan. 13. This next part is time sensitive…….you need to work very quickly and book it!! 14. Pull the cookies out of the oven, release the cookie by running a spatula underneath it. Flip them over and place the fortune in the middles. 15. Fold in half. crimp, folded side down, edges up, over a coffee cup. 16. Place in a muffin tin while cookies cool so they keep there shape.NOTE: If your cookie goes hard while you are moulding the other, don’t worry! Pop it back in the oven for a minute to warm and soften it. You can make them up to 3 days in advance, after that the cookies might go a little soft. Remember when making these that they are a labor of love, a little finicky but well worth it.

Communicate with Supplier?Supplier
liu Mr. liu
What can I do for you?