Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Mrs Lam Organic Farm / Lot 1055S.A., 1063, DD112 Ngau Keng Tsuen, Kam Sham Road, Kam Tin (Partial)
🔖 Certification : HKORC C13006
🌱 Producer introduction :
Be content with your fate - a portrait of Hong Kong farmers, farmers whose land was seized
🚜 Farm: Mrs. Lam Organic Farm
👨🌾 Farmer: Mrs. Lam
#FarmStory: Mrs. Lam, known a Mui-Je ("妹姐"), is a friendly and cheerful Hakka with a loud voice. She often exchanges cooking tips with guests at the Mei Foo Farm Market. She grows a variety of high-quality organic fruits and vegetables. Because the farm will be " As the Kam Tin South Project was facing land acquisition, Mei Jie worked hard in Ngau Keng Tsuen and finally found new farmland. In January 2025, Mrs. Lam will be the second phase of relocation farms to move into the Agricultural Park.
Mrs. Lam is now relocated to Ngau Keng Tsuen for re-cultivation.
🛍 Product Information :
Traditional Chinese 梅乾菜
Simplified Chinese 梅干菜
Literal meaning plum dried vegetabl
Meicai
Chinese 梅菜
Literal meaning plum vegetable
春になると、地元の農産物の生産量がどんどん増え、料理の選択肢も増えてきます。地元の有機農家を応援し、高品質な農産物を直接手元に届けてみませんか。
Meigan cai, also called mei cai, is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China.
The pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜 (leaf mustard), 油菜 (rape), 白菜 (Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant.
🥘 Suggested Recipe：
70年続く客家料理の名物料理 - 豚肉の煮込みと野菜の漬物
豚バラの漬物が美味しいお店って珍しいですね😅
食べたいなら、女性の料理人が自分で料理するのを頼りにしてください💪😋
A famous Hakka dish in 70 years - braised pork with pickled vegetables
It's rare to find a restaurant where the pork belly with pickled vegetables is delicious 😅
Want to eat, only rely on female cooks to do their own hands 💪😋
70年続く客家料理の名物料理 - 豚肉の煮込みと野菜の漬物
Pastry
Meigan cai can also be used as a filling for baozi, known as meicaibao (梅菜包), and to make pork belly bao buns (梅菜扣肉包).
🔅 Notes:
☘️ 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
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.
