Description
Sustainable Producer Social Enterprise Fushan Farm
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Sustainable Producer Social Enterprise Fushan Farm / Northern Taiwan Farm & East Small Farm
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Background
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Binomial Name：
Chinese Name：壺蘆瓜 | 扁蒲
Other Name：Calabash
Basic Introduction：Hulu melon 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.
Variety：
Supply Season：The main production period is from November to April of the following year, and Hong Kong is supplied 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.
#Remarks Matters：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.
Commonly Used Dishes：
"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."
Supply Period： From November To May of next year
🥗 Recipes (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Note (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
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.
