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福菜:芥菜(共三瓶)

客家人過年吃團圓飯的年菜中,一要有『長年菜』、又叫做『福菜』。是由生鮮芥菜經過軟化、鹽巴搓揉以至殺青破壞纖維、以重物壓出水分,而後裝入瓶中以長棍將瓶中菜確實使菜緊密瓶內不得有空隙,填滿完成上蓋後,將瓶子倒立放置一段時間,在完全浸漬發酵後,即成客家人最傳統、美味的『瓶子菜』、『福菜』。
Compulsory on the dinner table for the reunion meal at the Chinese New Year’s Eve for the Hakka people is “Long Years Vegetable” also called “Fucai”. “Fucai” is made with fresh mustard greens. The procedure involves mixing salt into the mustard greens, kneading the mixture to soften and destroy the fiber, then draining the water with heavy weights before the dry treatment and packing it in the urn. Long sticks are used to make sure the vegetable is tightly packed with no air in the urn, which is then placed upside down for a while. Once completed fermented, it will be the most traditional and delicious Hakka “Vegetable in an Urn” a.k.a. Fucai.
 
 
產品規格
 
成分:芥菜、鹽
規格:(200g±10g)/瓶,共三瓶
保存期限:一年
生產地:屏東縣
 
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