Sell HEJIA Bak Chang Rice Dumpling | 合家 手工粽子 [Vacuum Pack | 真空包装] best price

Flavor: Bak Chang with Egg Yolk ✔️ Used stir fried glutinous rice, stuffed with premium ingredients: pork belly meat, chest nuts,mushroom, and etc, and most importantly 1 Big Salted Egg Yolk, wrapped and tighly firmly and boiled 口味：蛋黄鲜肉粽 ✔️ 采用翻炒过的糯米饭，加入上等的馅料如：五花肉，栗子，香菇，等等，再加入主角 一大颗的咸蛋黄，裹好后放入用火炭煮滚烫的热水煮熟 -- Flavor: Bak Chang ✔️ Used stir fried glutinous rice, stuffed with premium ingredients: pork belly meat, chest nuts,mushroom, and etc, wrapped and tighly firmly and boiled it with charcoal 口味： 鲜肉粽子 ✔️ 采用翻炒过的糯米饭，加入上等的馅料如：五花肉，栗子，香菇等等，裹好后放入用火炭煮滚烫的热水煮熟 -- Flavor: Red Bean Kee Dumpling ✔️ Premium red bean will be used as the main ingredient, continuosly stir frying in order to obtain the red bean paste 口味：红豆粽子 ✔️ 我们采用上等红豆加上其他配料，持续翻炒与搅拌数小时把最香甜浓郁的红豆馅料包扎在糯米饭里头 -- Flavor: Vegetarian Dumpling ✔️ 👍100% Vegetarian👍 Filled with Vegetarian Diced Chicken & Vegetarian Mushroom 口味：斋粽子 ✔️ 👍100% 斋/素食者适食用👍 斋粽子内涵有斋鸡丁及斋香菇 -- Flavor: Kee Chang Rice Dumpling ✔️ Kee chang which has no fillings in it and it's perfect match to serve it together with traditional Hainanese Kaya Paste 口味：碱水粽子 ✔️ 没有馅料的碱水粽子配上海南咖椰，绝对是最佳组合 -- 🍙Hejia Bak Chang Hejia brings everyone handmade rice dumpling in this upcoming Duan Wu Festival! Premium ingredient selection and used The first vacuum seal rice dumpling on sale in Malaysia! We also adopted the old fashion way to cook with Charcoal which believes it can help to preserve and seal the authentic taste of rice dumpling! Cook with charcoal stove🍙 It is rare to cook rice dumpling with Charcoal fire stove nowadays, yet Hejia insist to go with the traditional way To store it🍙 Keep it in ventilated Consume within 3 days, once it's opened Store in refrigerator to extend the shelf life To enjoy it🍙 Microwave – 3-5 minutes Boil – 15-20 minutes Steam – 15-20 minutes Best to serve it warm, Enjoy it! -- 合家粽子🍙 在来临一年一度的端午节，合家为大家带来了 合家手工粽子，这回由精益求精的专业师傅为合家裹粽子 合家粽子之美味可口，原因粽子都得全靠手工准备，从腌制五花肉，筛选上等糯米，虾米还有粽叶，采用新鲜咸鸭蛋，甚至到翻炒红豆， 全部都是手工制作，师傅也绝不马虎，这也会是全马第一家真空粽子出售哦！ 我们也使用传统古早式 - 用火炭慢火来烹煮，以便能将把最原滋原味的粽子呈现给大家 手工粽子之工艺🍙 手工粽子生产繁琐，有别于其他的传统食品，合家坚持纯手工从准备食材到，裹扎与烹煮，完全不马虎 师傅对粽子的讲究🍙 采用的都是真材实料，弹牙的米饭，入口即化的上等猪肉，味道十足的虾米，可口的栗子，多汁的香菇还有新鲜的咸蛋黄 糯米饭与香料翻炒以致米饭能入味，五花肉的挑选与腌制，其他配料的准备 裹扎粽子🍙 讲究在于如何把粽子，裹得恰到好处，扎得结实不松，才能确保肉粽能在出炉后还能保持完美形态，米料都能完美分布 炭火水煮🍙 炭火水煮粽子已不常见，合家依然坚持传统烹煮法，炭火火候十足，慢煮几个小时并可取出沥干水分 注意事项🍙 粽子会在发货前晚烹煮以确保食品的新鲜度 所有粽子都会隔夜沥干水分，以免真空包装后有发霉的风险 采用真空包装，以便增加产品寿命，也能送至全马各地的朋友 储藏建议🍙 存放在通风凉爽处 打开真空袋，建议3日内食用 放入冰箱来延长食品寿命 食用建议🍙 微波炉 – 加热3至5分钟 热水– 烫热15-20分钟 蒸炉 - 清蒸 15-20分钟 即可趁热食用