meatFinely selected meat options that perfect for lunch or dinner, what you need is just a bowl of rice and some greens. Simply wholesome!
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vegetableFresh vegetables and greens everyday from market, super food is added to offer high nutrition values without compromise on taste.
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snackA range of crafted snacks that perfect for late supper, gatherings and anytime your stomach feel rumbling. Quick and satisfying.
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sauceHome made sauce to go with rice, noodle and anything, provide a quick and easy way for simple meals. Good food always be served.
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beverageHealthy beverages to boost up your energy and make your day.
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TODAY MENU
椒麻雞
【產品介紹】
純種有機無激素清遠雞,以有機飼料飼養,真正走地,脂肪少,肉質爽滑有彈性,雞味濃郁,每日新鮮送到香港。特別適合清蒸,白切以及上湯浸的做法。椒麻雞以慢火粗鹽炒香花椒餣雞,放在雪櫃風干3天,讓花椒香味完全滲入雞肉內,鹽令雞肉變得更結實,雞味更濃郁。再以精准火候蒸雞27分鐘,撕成雞絲,配合自家制的椒麻醬,黑醋麻醬以及炒香白芝麻,拌青瓜吃,又爽又辣又香。
【制作工藝】
這是四川農村人的家常食譜。風干食物最主要令食物能長久保鮮,慢慢演變成為美味的特色食物。不同地方,甚至乎不同家庭的做法也各有不同。風干食物吃的就是時間的味道,因為調味料及時間令肉類產生奇妙的化學作用,改變了肉類的質地和口感,這個椒麻雞其實是在風雞的基礎上,加入了一些ONEMOREDISH的自家特色,風干令雞肉的水分減少,味道變得更濃縮,配搭清新的青瓜,做成強烈的味覺對比,是一個非常討好的菜式。
【主要成分】
純種有機無激素清遠雞
青瓜
花椒
粗鹽
圖片只供參考
【味道特性】
甜度*
酸度
苦度
辣度*
香度****
【分量】
半隻雞 约250克(2人分量)
【食用方法】
- 餸包先放在3度雪櫃解凍。打開真空包,混合青瓜絲,隨個人喜愛加入椒麻醬,黑醋麻醬及白芝麻,即可享用。
- 配搭米粉,拉面,即食面,可作撈面食用。
- 以生菜包裹或配合沙拉菜食用。
【賞味期限】
放於-18℃冷藏,可保存2星期。放於3℃,可保存3天。
【生產地】
香港
紫洋蔥蘋果燜牛肋條
【產品介紹】
蘋果,紫洋蔥,加入蘋果醋及茄汁燜牛肋條。蘋果的果酸軟化牛肉,令口感鬆化。而紫洋蔥的天然甜味讓牛肉味道更多層次,配料吸收所有牛肉汁,是精華所在。
【制作工藝】
紫洋蔥能好處多多,保護心血管,預防癌症,能消炎殺菌,而且含有豐富的花清素,能夠增強抵抗力,預防血管淤栓,骨質疏鬆和高血壓。紫洋蔥與蘋果同煮,精華盡在醬汁裡。如果家裡有不喜歡吃蔬菜的朋友,這個絕對是既美味,又能吸引小朋友吃的菜式。
【主要成分】
牛肋條
紫洋蔥
蘋果
不含防腐劑,人造色素,味精或添加劑
【味道特性】
甜度**
酸度*
苦度
辣度
香度****
【分量】
280 - 300克 (2-3人分量)
【食用方法】
1. 微波爐:真空餸包先置雪櫃(3℃)解凍。解凍后放入微波爐翻熱1分30秒,打開真空袋,即可食用。如真空包未解凍直接翻熱,請適當加長翻熱時間。
2. 滾水煮:真空餸包先置雪櫃(3℃)解凍。真空袋連包裝放入一鍋滾水內,放入真空袋,中火煮5-7分鐘,打開真空袋,即可食用。如真空包未解凍直接翻熱,請適當加長翻熱時間。
3.鐵鍋:打開真空包,把牛肋條放入,中小火煮5-7分鐘至全熱透,即可享用。
【賞味期限】
放於-18℃冷藏,可保存2星期。放於3℃,可保存3天。
【生產地】
香港
咸魚魷魚豬肉藕餅
【產品介紹】
本地咸魚,魷魚混合泰國Royal Farm天然無激素,無抗生素豬梅肉制作香口惹味的蓮藕餅。咸魚先蒸再煎香,才與肉餅混合,吃時口感咸香爽脆,還帶豬肉油脂與肉汁。
【制作工藝】
手剁豬肉,以2:8 肥肉與瘦肉的比例,做出咸香脆爽而充滿肉汁的美味送飯菜式。豬肉切后調味放入冰櫃,令肉質更富彈性,絕對是手工心機之作。
【主要成分】
咸魚
魷魚
泰國Royal Farm天然無激素,無抗生素豬梅肉
蓮藕
芫茜
【味道特性】
甜度*
酸度
苦度
辣度
香度*****
【分量】
280 - 300克。8 - 10 件 (2-3人份量)
【食用方法】
1. 微波爐:真空餸包先置雪櫃(3℃)解凍。解凍后,打開真空袋,放入微波爐翻熱1分30秒,,即可食用。如真空包未解凍直接翻熱,請適當加長翻熱時間。
2.鑊翻熱 : 燒熱油鍋,打開真空袋,下少許油,把藕餅兩面煎香,即可享用。
【賞味期限】
放於-18℃,可存放2個星期。放於3℃,可保存3天。
【生產地】
香港
FEATURED RECIPE
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