食材介紹
About The Ingredients
《Strictly select the exclusive taste of mung bean fillings made from green mung bean》
Generally, the green and shiny mung beans of the epidermis are called shiny mung beans, and the matt mung bean surface is called hairy mung beans. In general, shiny mung bean is not easy to be boiled but has a high rate of sprouting, which is most suitable for bean sprouts. The hairy mung bean is more likely to be boiled, not only the flavor is good and have a silky texture but also the taste is relatively suitable for all kinds of food. So the price is relatively high, about twice as much as the shiny mung bean.
Mung beans from screening- shelling – soaking – boiler steaming – grinding – cooking in the pot – adding materials – testing viscosity, softness – measuring cooking temperature to timing cooking finished.
Strictly select the superior hairy mung beans. After soaking and steaming, add the exclusive secret ingredients to cook. Each material ratio requires low sugar, low oil and low salt. The skillful technique process of intensive cooking for decades has not added any artificial flavors and pigments. The natural fragrant and delicious fillings are made with the appropriate heat control and unique cooking process. The soft and fragrant taste depends on the precise and special formula and the careful attention of each step.
《Exclusive taste of white beans fillings made from swordbean》
Swordbean can be sown all year round. Hanfang chooses to be 3-4 months in spring and 9-10 months in autumn to sown. The best harvested swordbean is about 10-15 centimeters long, but the tough is not suitable for eating.
Swordbean from – Screening – Soaking – Beans separated from powder- Professional Dehydration – Cooking in the pot – Adding Materials – Testing Viscosity, Softness – Measuring cooking temperature to timing cooking finished.
With a unique way of extracting beans, the snow-white swordbean is strictly separated from any impurities. Reduced all added materials by using the mung bean filllings cooking method. With a light and delicious entrance, the taste is smooth and greaseless, so it is called “White Bean And Mung Bean Mooncake”.
《Homemade Pure Maltose》
Select wheat and glutinous rice for fermentation without adding any spices, pigments, preservatives. We make the purest maltose with less impurities, bright color, pure sweetness and rich aroma.
《Strictly select the dairy freshly-prepared pork from leg meat》
The pork from leg meat with a fat and lean ratio of 1:3 is the most tender part of the pork. It has high moisture content, low fat content and small muscle fibers. Marinated in a unique sauce and then fried for 1 hour. The mung bean scent greeted us as soon as it is opened.
《Salted Duck Eggs Made with the Ancient Method Of Red Clay》
There are two ways to make salted eggs. One is to immerse the eggs in brine. The required time is short and the quality is unstable and has a poor taste. The other is the ancient method of using red clay. Although the process time is long, the yolk pastry has a unique taste and the yolk is full of oil.
The red clay and the salt are heated to a red mud in a ratio of 3:1, and the red mud is evenly applied to the surface of the duck egg. Store it in a cool place, leave it for about 15 days, and remove the red clay.
《Specially select Taiwan native non-genetically modified seasonal pineapple》
In the season of pineapple, the following products are selected as raw materials for pineapple sauce. Fruits that grow in the sun and have sufficient sunshine are good. When the weather is cold or in the rain or rainy days, it will have good quality if the weather is fine or the temperature rises for a few days. The pineapple is selected according to its appearance, and the fruit shape is small. The fresh cut and the fruits are full and the weight is heavy. Half of the bottom is golden yellow, and the tail of the pineapple is still light green. There can be no cracks and decays, and the fruit should smell fresh and have a strong special fragrance. When the finger hits, the sound has a heavy sense of “real sound”. The pineapple pulp is dark yellow, with high sweetness and low sour taste. It tastes refreshing and aromatic and has the best quality. Add the whole pineapple with the sweet and delicious pineapple head, plus the pineapple heart and pineapple pulp, and boil the top pineapple sauce.
《Cashew nuts》
The selection of cashew nuts in Indonesia is mainly due to the fact that cashew nuts are easily peeled off before they need to be cooked before being shelled. Indonesia has preserved the sweetness and nutrients of cashew nuts in a steamed way. Vietnam is cooked with water and its sweet and nutrients are lost and will easily split into two.
《Macadamia Nuts》
Specially selected for Australia grown Macadamia nuts with perfect natural sweetness and oil ratio.
《Pecan》
Specially selected Australian pecans are known as the most delicious nuts in the world.
《Butter》
Use New Zealand imported Anchor premium cream.
《Specially selected premium winter melon sauce》
Choose a winter melon with a white powder on the surface and a spotless and elastic pulp.
《Cranberry》
Picking the color of the cranberry is bright and completely filled fruit. Generally speaking, the darker the color, the higher the anthocyanin content.
