Description
Mrs Chow Happy Farm
🚚 The Fastest Delivery Time : 2-day Delivery. In Tin Shui Wai and Tuen Mun Yuen Long districts, the fastest delivery possible is the next day, directly from the farm.
🐝 Supplier / Place Of Origin：Mrs Chow Happy Farm / Mong Tseng Wai, Tin Shui Wai
🔖 Certification： Not HKORC Certified
🌱 About the Producer / Supplier：
I am a happy farmer who wants everyone to eat healthy and happy organic vegetables without pesticides or chemical fertilizers 😊.
Because I have seen that the vegetables grown with pesticides are so beautiful, but if we eat them, there will be problems in our stomachs. So no matter how hard it is for me, I like the organic vegetables I grow myself. I feel safe eating them. I want others to do the same. It’s healthy, so I want to share it with people🙏🙏
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：-
Chinese Name：梅菜
Other Names：mei cai | Pickled Chinese Mustard
Product Description：Mei cai, also known as prunes, is a traditional Chinese cooking ingredient. It is made from the stems and leaves of mustard or other mustard species, salted and air-dried. One theory is that it got its name because it was made during the rainy season in the south, and another theory is that it is moldy.
Variety：In terms of taste, there are "sweet plum vegetables" and "salty plum vegetables". It is commonly used in Shanghai cuisine, Zhejiang cuisine, Chongqing cuisine, Hakka cuisine and Cantonese cuisine. "Salted plum vegetables" is called salted vegetables (pickled vegetables) in Sichuan and Chongqing cuisine. It is a Sichuan dish spread in the main urban area of Chongqing and Dazu and Yongchuan areas. branch. The famous traditional plum vegetable producing areas include Shaoxing, Xiaoshan, Ningbo in Zhejiang Province, Huizhou and Meizhou in Guangdong Province, Suzhou, Wuxi in Jiangsu Province, and Dazu in Chongqing City.
Fu Cai, also known as Pu Cai and Fu Cai, is pickled sauerkraut that has been salted and dried in the sun. Before the water is completely dry, it is stuffed into glass bottles (Taiwanese farmers often use rice wine glass bottles from Taiwan Tobacco and Liquor Company) ), or put into a large vegetable vat. After sealing, wait for the sauerkraut to ferment naturally. It will take about 30 days to become a Hakka blessing dish. Different from the dry pickles (plum vegetables) and water pickles (sauerkraut or sauerkraut) in the original Hakka hometown, the blessing dishes are made in Taiwan.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：No description
Notes：There are no literature reports.
Dish：
This pickled vegetable is used to flavor stewed dishes, in particular Meigan cai cooked with pork (梅菜扣肉/梅干菜烧肉), a Hakka classic.[1] In this dish, slices of pork belly are parbroiled and deep-fried before they are steamed with meigan cai.
Braised pork with pickled vegetables
Steamed meatloaf with pickled vegetables
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： mei cai
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
