🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Organic Farmula / Kam Tin
🔖 Certification： Hong Kong Organic Resource Center Organic Certification Number C20003
🌱 Producer Introduction：
There are already hundreds of organic farms in Hong Kong. Jujiacai is one of the largest, covering an area of 80,000 square feet. It has one of the largest greenhouses in Hong Kong. It adopts scientific research technology and is committed to the development of modern organic farming. the
"Organic Farmula" would like to choose more Hong Kong people to choose a local dish that they can eat with confidence, a native Hong Kong vegetables 🌱.
"Organic Farmula" was planned in May 2019, ground was broken in August, and the first batch of dishes was released in December, until June 20, 2020 when it officially obtained organic certification. During the two seasons of spring, summer, autumn and winter, we experienced crop failures, and production has stabilized so far. "Organic Farmula" believes that if Hong Kong's agriculture is to continue, it must first modernize, reduce labor, and ensure production and quality, so as to attract more young people to join and continue the sunset industry. At the same time, farms and farms, farms and high-quality sales platforms must be combined to promote local industries. What to eat and what to use, why should it be controlled by others? !
"Healthy express" hopes to go with the "Homegrown Foods", bring organic life to the community, and personally support health and environmental protection 💪🏻.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Other Names：Okinawa Bitter Gourd
Product Description：There are two types of bitter gourd: white bitter gourd and green bitter gourd. Bitter and sweet bitter gourd is often used to make soup, stir fry, eat raw or pickled, and can also be used as fruit juice or bitter gourd wine. Generally, ribs and small dried fish are often used as ingredients in bitter gourd soup, and pickled yam melon can also be added to make the soup more delicious. Has a luscious umami taste.
Especially in spring and summer, the yield increases greatly, and the bitter melon glucoside, which is the source of its bitter taste, has the function of stimulating the stomach and increasing appetite. Vitamin C, which is not easily destroyed after heating and conditioning, is four times that of lemons.
Supply Season：The supply season is from June to August every year.
#Should Be / Avoided：
Cooking Skills：（1）只需用一隻鐵匙將苦瓜籽和囊刮乾淨就好，記住連白膜都要刮清。 （2）以鹽醃苦瓜，醃完會見到被鹽吸出的「苦水」，只消倒掉苦水，並用清水沖洗，苦味便會減幾分。 曾經看過台灣名廚阿基師的節目，他會把鹽和苦瓜一同放進密實袋，再徹底搖勻，也是另一個做法。
Suggested Eating Method：
(1) Just use a iron spoon to scrape the bitter gourd seeds and sacs. Remember to scrape even the white film. (2) Seeing bitter gourd with salt, you will see the "bitter water" inhaled by salt after pickling. Only the bitter water is poured and rinsed with water. The bitter smell will be reduced. He once watched the show of the famous Taiwanese chef Aki, and he would put the salt and bitter gourd together in a dense bag, and shaking it completely, which is also another approach.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :