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：鹹菜
Other Names：Pickle
Product Description：Hakkas usually pickle sauerkraut in winter, which is a pickle made from mustard greens. Mustard is a vegetable with large leaves and green color. It has a slightly bitter taste after cooking. It is rich in nutrients and has the effect of removing toxins from the body and clearing blood vessels. During the Spring Festival, you need to eat "long-term dishes", which are long-term dishes for long-term workers. The Spring Festival is called for auspiciousness, which means prosperity, good luck, and longevity.
Due to the preservation of protein, sugar, minerals and other ingredients, vitamins are not easily destroyed in sauerkraut, with a preservation rate of more than 98%. The lactic acid bacteria and lactic acid produced during pickling can inhibit the reproduction of other bacteria and prevent the sauerkraut from spoiling. The human body absorbs organic acids, stimulates gastric juice secretion, has the function of strengthening the stomach and intestines, and assisting digestion. Sauerkraut is usually cooked with meat to eliminate the greasiness.
Production Method
The specific pickling process of pickles is to wash the mustard greens and expose them to the sun for a day. Add salt to the exposed mustard greens at a ratio of 10 to 1, put it into a jar, add some water appropriately, and place a stone on top of the mustard greens to fully soak it in the salt water soup. Then seal the mouth of the jar and put the whole jar in the sun. It can be eaten after 10 days.
The pickling process of sour pickles is different from that of pickles. In addition to using less salt, the mustard greens do not need to be exposed to the sun before pickling. Secondly, the mustard leaves are not used to pickle pickles. Remove the leaves. Sour pickles cannot be stored for a long time after being pickled. Generally, they can only be stored for 4 to 5 days. However, if the pickles are soaked in salt water, they can be stored for about half a month. If the pickles are stored for a long time, they will emit a smell of enzymes.
There is also a saying that after the "pickles" are sealed and pickled for two or three days, an appropriate amount of cooled rice soup is added, and then sealed, they become "sour pickles" after 15 days.
Variety：It is a kind of pickled vegetable that is special to Chaoshan and uses mustard greens as raw material.
Supply Season：There are supply throughout the year
Storage Method：
#Should Be / Avoided：
Sauerkraut and health
Sauerkraut contains a lot of lactic acid bacteria, which helps digestion. However, during the pickling process, since it is not isolated from the outside world, the nitrate in the vegetables will be converted into nitrite by bacteria other than lactobacilli (simple lactobacilli will not significantly increase the nitrite content). The nitrite content of food pickled with salt reaches its peak in about a week, and eating it at this time may even lead to acute nitrite poisoning; after a period of time, the nitrite content will also significantly reduce to a safe level. According to experimental results by researchers from Harbin University of Commerce, sauerkraut pickled for about a month has the lowest nitrite content, is stable below a safe dose, and has the best taste; adding 2% salt during pickling can effectively reduce nitrite The salt content does not inhibit the reproduction of lactic acid bacteria.
Salt is added during the pickling process of sauerkraut, so patients with high blood pressure need to pay special attention to avoid excessive salt intake.
*Edible Compatibility：
Cooking Skills：How to eat
Can be eaten directly, with rice or porridge. It can also be used as an ingredient in soups, stir-fries, fried rice, etc.
Notes：
Dish：
Braised pork belly with pickles
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Pickle
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.
