Description
Organic Farmula
🚚 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)：
Binomial Name：
Chinese Name：蘿蔔乾 | 菜脯
Other Names：Sun-dried Radish
Product Description：Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion.
Put all the ingredients into a plastic bag and knead, use a rubber band to tie the mouth, turn the radish at regular intervals so that the white radish is evenly immersed in the juice, and exhaust the air in the bag after half a day, and it will be completed in about three to four days (for slicing) . Due to the influence of the Japanese colonial period in Taiwan, some snacks will be eaten with dried radish.
Variety：There are two kinds of dried radishes in Hubei area, one of which is chopped radish dried in the sun and then pickled with chili sauce or bean paste and sesame oil is called "sauce radish". "Dried radish" or "diced radish".
Supply Season：The main production period is from November to April of the following year, and it is available in Hong Kong throughout the year.
Storage Method：
#Should Be / Avoided：
No literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：Usually, takuan is washed with water to remove excess brine and then sliced thinly before serving. It is eaten as a side dish during meals, and eaten as a snack at teatime. Strip-cut takuan is often used for japanese bento.
Notes：Dried radish contains vitamin B and iron, which can lower blood fat and blood pressure, but long-term consumption may cause tooth pain.
Pickled dried white radish. The method is to cut the white radish into pieces and pickle with sugar, sesame oil and chili. It is very popular in Chaoshan, Fujian and other places.
Dish：The practice of dried radish (or sweet radish) (Japanese: 泽康汁け), ingredients: white radish (peeled and cut into sections), sugar, salt, white vinegar, dried chili, saffron stamen or turmeric, yellow gardenia (for dyeing) ). Put all the ingredients into a plastic bag and knead, tie the mouth with a rubber band, turn it over at regular intervals so that the white radish is evenly soaked in the juice, and let the air out of the bag after half a day. It will be completed in about three to four days (for use in slices) . Due to the influence of the Japanese colonial period in Taiwan, some snacks will be eaten with dried radish.
Suggested Eating Method：
You can cut grains and soak water. Season with sugar, sesame oil, and pepper. It is side dishes such as powder, paparazzi, oil residue noodles, etc. It can also be used to match porridge, cooking eggs, etc., while the Taiwanese Hakka groups are good at preserved vegetables, but in the Chaoshan area, there are other types of preserved vegetables except radish.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
