Description
Various Local Organic Farms
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Various Local Organic Farms / Hong Kong
🔖 Certification： HKORC Certified
🌱 Producer Introduction：
In Hong Kong, more than 30% of the certified organic vegetables come from local certified organic farms, which is the largest source of certified organic vegetables besides the mainland (43.3%).
Organic certification helps increase consumer confidence in our industry's produce. All certified organic crops, from planting, fertilization to harvesting and sales, must comply with the requirements of the "Organic Crop Production, Aquaculture and Processing Standards" to ensure that the production of crops is responsible for the health of consumers and the environment.
When organic products need to be sold at the wholesale and retail level, consumers cannot have direct contact with producers, and consumers do not understand the production process; at this time, organic certification can be used as a transaction standard for both parties, and consumers can see the certification mark You can buy with confidence, and if you have doubts, you can also make inquiries or complaints to the certification body.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：
Chinese Name：壺蘆瓜 | 扁蒲
Other Names：Calabash
Product Description：Calabash contains a variety of amino acids, vitamins and trace elements, etc. It is fed with tender melons. Its meat is white and tender, and its fragrance is delicious, which is favored by consumers. In summer, you can often see the round body of flat cattail cattail in the market, like a Maitreya Buddha. You can make pancakes and make dumplings. Because the water content is as high as 90%, it is not only low in calories, but also diuretic and eliminates edema. It is delicious and affordable to eat in summer.
High CP value, can be eaten all over the body
Calabash is usually divided into flower cattail and long cattail. The taste and cooking method are similar. Except for the melon meat, the stem can be pickled as side dishes, and the skin can be used to make tea Drink and melon seeds can be used to make soup or make juice. During the summer season, the price is cheap, and it can be said to be a vegetable with high CP value.
Calabash a lot of water, and it tastes soft and sweet after cooking. It is loved by the elderly and children. It is especially low in calories and diuretic, which helps to improve the symptoms of edema. Because of its mild taste, it can change into a variety of flavors when cooked with different ingredients. Stir-fried, Kaiyang gourd, flat cattail fried rice noodles, gourd noodles, etc., are all refreshing dishes suitable for summer.
Variety：Bian Rifle is a gourd, also known as "Puzi" or "Gourd Gourd", which is usually divided into flower flat ribbers and long flat rifles. The taste and cooking method is similar.
Supply Season：The main production period is from November to May of the following year, and it is available in Hong Kong throughout the year.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：The meat is pure white and soft, and can be fried, stewed, made into soup, stuffed and so on.
Tips for flat cattail cooking
Compared with the slow-cooking flat cattail vegetables, it needs to be cut into different shapes according to different cooking methods. It is convenient to cook quickly and has a better taste. Another advantage of flat cattail catfish is that it does not need too much seasoning, just stir-fry it. eat.
1. Peel the skin before cooking
No matter what shape you want to cut, you must remove the outer skin first, so as not to eat it.
The flat cattail is deseeded and cut into slices or strips, suitable for stir-frying. (Photo source: Provided by Taiwan Good Ingredients)
2. The shape determines the cooking method
Cut into flakes or strips or filaments, suitable for quick stir-frying. At this time, the seeds should be removed first, and then cut into the desired shape, which is convenient for cooking.
It is not necessary to remove the seeds when used to cook soup, and the soup is more sweet when stewed together. (Photo source: Provided by Taiwan Good Ingredients)
3. Boil the soup and remove the seeds
Cutting into pieces is suitable for stewing soup, adding seeds to the soup and cooking together, the soup is sweeter.
It is faster to cook after blanching in boiling water. (Photo source: Provided by Taiwan Good Ingredients)
4. Cooked faster if boiled
Cut into pieces and blanch in boiling water for 1 to 2 minutes before cooking. It will be cooked faster and save time for the next cooking.
Notes：Some pot gourds taste bitter, which is caused by the bitter elements (called glycosides or glycosides) contained in pot gourds. If the bitterness is too high, it is poisonous, and vomiting, diarrhea, and cramps will occur after eating. This kind of potted reed melon cannot be eaten.
Dish：Its tender fruit is edible, and can also be planed into thin strips and sun-dried to make gourd, commonly known as dried puzi and dried pusi.
The round cattail cattail is spherical or spherical with a short neck. When it is young, it can be used for frying or cooking soup. After it is mature, it can be dried in the sun until its skin is yellowish brown. Cut it open for cooking.
China
The calabash is frequently used in southern Chinese cuisine in either a stir-fry dish or a soup.
Japan
Calabash varieties, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)
In Japan, it is commonly sold in the form of dried, marinated strips known as kanpyō and is used as an ingredient for making makizushi (rolled sushi).
Korea
Traditionally in Korea, the inner flesh has been eaten as namul vegetable and the outside cut in half to make bowls. Both fresh and dried flesh of bak is used in Korean cuisine. Fresh calabash flesh, scraped out, seeded, salted and squeezed to draw out moisture, is called baksok. Scraped and sun-dried calabash flesh, called bak-goji, is usually soaked before being stir-fried. Soaked bak-goji is often simmered in sauce or stir-fried before being added to japchae and gimbap. Sometimes uncooked raw baksok is seasoned to make saengchae.
Suggested Eating Method：
Edible method
Stir -fried liver
Ingredients: Poiga, about 500 grams, a box of pork liver about 350 grams. One red pepper, three petals of garlic, a spoon of salt, a spoon of chicken powder or mushroom powder. There are two spoons of cooking wine, three spoons of oil, one spoon of corn powder, a little pepper, 500 liters of water.
practice:
1. Plasize Pugua and sliced. Pork liver is also sliced (not too thin), and then use cooking wine, half a spoonful of salt, half a spoonful of chicken powder or mushroom powder, and marinate for ten minutes. Slip of chili, garlic cloves.
2. Take a large pot, add 450 ml of water, boil it, put it in the pork liver, roll it for half a minute, and remove it for later use.
3. Put the oil in the pot, put the pepper and garlic slices in the fragrant, add Puchai, stir fry for three minutes, add a small bowl of water, and cook for 5 minutes.
4. Put the pork liver, add salt, chicken powder, pepper. Cook for three minutes, taste a piece of pork liver, and get cooked.
Pugua fried 炒
Material: 400 grams of Puggua, 150 grams of 蚬 蚬, 6 grams of ginger,
1 cup of original broth, 1/5 spoon of fresh chicken crystal
practice:
1. Specifies and cut into pieces;
2. Cook the Pugua pieces and ginger of the method 1 in the pan until boiling, and season with fresh chicken essence;
3. Add the meat of Method 2 to Method 3 to complete.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ 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
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
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.
