Description
Hung Tai Fresh Fruit
🚚 The Fastest Delivery Time : 2-3 day delivery.
🐝 Supplier / Place Of Origin：Hung Tai Fresh Fruit / China
🌱 About the Supplier：
Cheung Gor have worked as a chef in a hotel for many years, and I definitely have requirements for ingredients. In another runway, He engaged in fruit wholesale. In 2013, Cheung Gor just rented my own durian factory in Thailand. Winning the love of customers and scientists, there is a T Market in Tin Shui Wai that sells fruit directly and operates a neighborhood business.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Ipomoea batatas (Linn.) Lam.
Chinese Name：榴槤蜜薯 | 番薯
Other Names：Durian Sweet Potato
Product Description：Sweet potato is a vine-like annual or perennial herb. The fleshy tuberous roots are thick and round, oval or spindle-shaped. Likes high temperatures, requires full sun and moderate rainfall. Sweet in taste, flat in nature, it has the effect of nourishing and neutralizing blood, nourishing qi and promoting body fluid, widening the stomach and clearing constipation. Sweet potatoes are rich in dietary fiber, which can clear cholesterol, promote excretion and relieve constipation; while yellow sweet potatoes are high in beta-carotene, which can help prevent cancer. The edible parts are the roots and leaves. "Sweet potato" generally refers to the root part, while the leaf part is called "sweet potato leaf".
Native to Mexico in Central America, it has a long history of cultivation. It was spread from Europe to Southeast Asia in the 16th century, and was introduced to China from Southeast Asia during the Ming Dynasty. Because it was imported from other places, it was named "Fan". At present, it is cultivated all over China and widely distributed in tropical and subtropical regions.
Variety：Yellow sweet potatoes are just one variation of sweet potatoes. They can be divided into:
(1) White sweet potatoes (rich in calcium, potassium, magnesium and folic acid)
(2) Purple sweet potato, also known as taro sweet potato (rich in anthocyanins, helps maintain good vision)
(3) Yellow sweet potato (tastes more fragrant)
(4) Red sweet potatoes (sweeter taste)
(5) Orange sweet potatoes (rich in beta carotene)
Supply Season：It is suitable for planting in any season of the year (the best is from August to November), and it is generally excavated in autumn and winter. =if(isblank(P:P),"",(GOOGLETRANSLATE(P:P,"zh-hant","en"))) in Hong Kong.
Storage Method：Sweet potatoes do not need to be refrigerated, they just need to be placed in a cool and dry place, preferably below 20 degrees Celsius. Refrigerated storage may cause sweet potatoes to become dry and hard. Will keep for about a week when stored at room temperature. Boiled sweet potatoes should be stored in ice cube trays. It should be washed just before cooking to maintain freshness, and it should be put into the pot immediately after cutting, because the oxidation of air will cause the loss of vitamins.
After sprouting, sweet potatoes lose less nutrients and have a poorer taste, but they are still edible.
#Should Be / Avoided：
Appropriate: People with weak spleen and stomach (only cooked food, because sweet potatoes are cold in nature), those with less qi and fatigue, and those with constipation.
Contraindications: Stomach ulcers and hyperacidity should be taken with caution. Sweet potatoes are high-starch vegetables, and those who are on blood sugar control should pay attention to the portion size. People with middle fullness (abdominal distention and fullness) should not eat too much, as they can stagnate gas. All epidemics, malaria dysentery, swelling, etc. are forbidden.
*Edible Compatibility：
Availability: Not reported in the literature. Xiang Ke: Consuming it with persimmon may cause stomach discomfort, and in severe cases, it may cause stomach bleeding.
Cooking Skills：Due to appearance and texture, when cooking sweet potatoes, the skin is usually peeled off and then cut into granules or slices. In fact, the skin of sweet potatoes is rich in nutrients and dietary fiber, so it is recommended not to peel it for consumption.
Roasted sweet potatoes
Because it has a caramel flavor, it is also called "caramel sweet potato".
Roasted Sweet Potato Recipe
Material:
sweet potato
Cooking steps:
Wash the sweet potatoes, put them in the oven and bake at 180 degrees for 1 hour and 15 minutes, and it's done!
Tips:
- Bake for enough time, the skin and meat will automatically separate.
- It’s okay not to wrap it with tin foil.
- If the sweet potatoes are young, reduce the baking time to 1 hour.
Notes：Because sweet potatoes contain oxidase, they produce a large amount of carbon dioxide gas in the intestines and stomach. Eating too much will cause bloating, gas and farts. As long as the sweet potatoes are cooked thoroughly, the oxidase can be destroyed. Sweet potatoes are high in sugar. Eating too much will stimulate the secretion of gastric acid. Excessive secretion of gastric acid will stimulate stomach contraction, causing gastric acid to flow back into the esophagus, causing heartburn and acid vomiting. Most of the edible parts of sweet potato are its roots. However, because sweet potato leaves have the effect of moisturizing the lungs and stomach, the leaf parts are also used for food and medicine. Sweet potato is a crop that tolerates drought and barrenness, has strong adaptability and resistance to pests, so its yield is very stable.
Some people advocate that sweet potatoes should be eaten with the skin on because sweet potatoes are rich in calcium and polyphenols. The skins should be washed thoroughly before cooking. The best way to absorb nutrients is to cook them with the skins on. And because less pesticides are added to sweet potatoes, you can buy better-quality sweet potatoes and cook them with the skins on, so you can absorb more complete nutrients. Sweet potato peel is rich in mucin and other polysaccharides, which can reduce blood cholesterol, maintain blood vessel elasticity, and prevent cardiovascular diseases such as arteriosclerosis and hypertension.
Eating raw sweet potatoes can easily cause symptoms such as burping and bloating. This is because raw sweet potatoes contain gastrointestinal enzyme inhibitors, which affect digestion and absorption. It is recommended to cook sweet potatoes thoroughly to destroy the gastrointestinal enzyme inhibitors in them.
Dish：
Sweet potato egg syrup, sweet potato porridge, simmered sweet potato.
Jjin-goguma (steamed sweet potatoes)
Gungoguma, grilled sweet potatoes
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Goguma-mattang (candied sweet potatoes)
Fried sweet potatoes, India
Taiwanese pastries
Taiwanese pastries
Imo Jōchū (Japanese spirit brewed from sweet potatoes)
Sugar water "sugar water", a local sweet potato syrup popular in winter
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Camote tops, a Filipino salad made from young sweet potato leaves (talbos ng kamote)
Sweet potato fries served at McDonald's restaurant
Common cooking methods include:
Boil sweet potatoes (can also be cooked with rice to make sweet potato rice or sweet potato porridge)
Roasted sweet potatoes (roasted sweet potatoes, roasted sweet potatoes, roasted potatoes)
Candied sweet potatoes
Sweet potato syrup
honey sweet potato
sweet potato fries
Dried sweet potato
sweet potato balls
Sweet potato crisp
Fillings: Mashed sweet potatoes can be used as fillings for glutinous rice balls; purple sweet potatoes can be mixed with taro to make fillings to imitate the color and taste of taro.
In Asia, grilled sweet potatoes are a popular street food. In China, sweet potatoes (usually the yellow variety) are roasted in large iron barrels and sold as street food during the winter. In Korea, sweet potatoes are called "goguma" and are usually baked in drum pots during the winter and then baked in foil or over an open fire. In Japan, there is a dish similar to Korean recipe called yaki-imo (roasted sweet potato), usually using yellow-fleshed "Japanese sweet potatoes" or purple-fleshed "Okinawa sweet potatoes" (called beni).
Sweet potato syrup, available in winter, is made by boiling sweet potatoes, rock sugar and ginger in water. In Fujian and table cuisine, sweet potatoes are often cooked together with rice to make porridge. Steamed dried sweet potatoes are a delicacy in Liancheng County. Sweet potato greens are a common side dish in Taiwanese cuisine, usually boiled or stir-fried and served with a garlic and soy sauce mixture, or simply salted before serving. They are common in bento ( Pe̍h-ōe-jī : piān-tong ) restaurants, as well as dishes featuring sweet potato root. In Northeastern Chinese cuisine, sweet potatoes are often cut into chunks and deep-fried, then dipped into a pot of boiling syrup.
In Pakistan, sweet potatoes are called shakarqandi and can be prepared as a vegetable dish or paired with meat dishes (chicken, mutton or beef). Ash-roasted sweet potatoes are sold in Pakistani markets as a snack and street food, especially during winters.
In Sri Lanka, where it is called Bathala, the tuber is used primarily for breakfast (boiled sweet potatoes are often served with sambal or grated coconut) or as a curry complement to rice.
The tubers of this plant, known as kattala in Dhivehi, have been used in the traditional Maldivian diet. The leaves are chopped and used in dishes such as mas huni.
In Japan, sweet potatoes (called satsuma-imo) and true purple yams (called daijo or beni-imo) are grown. Boiling, roasting, and steaming are the most common cooking methods. In addition, the use of vegetable tempura is also common. Daigaku-imo (ja: university taro) is a baked sweet potato dessert with caramel syrup. Because it is sweet and rich in starch, it is used in imo-kinton and some other traditional sweets such as ofukuimo. Japan's popular name "sweet potato" (ja:suuiーtopoteto) is a cake baked with sweet potato puree. Shochu is a Japanese spirit usually made from fermented rice, but can also be made from sweet potatoes, in which case it is called imo-jōchū. Imogohan, a dish where sweet potatoes are cooked with rice, is very popular in Guangdong, Taiwan and Japan. It can also be served in boiled "nimono" or "nitsuke", usually flavored with soy sauce, mirin and dashi.
In Malaysia and Singapore, sweet potatoes are often cut into small pieces and cooked with taro and coconut milk (santan) to make a dessert called "bubur cha cha". A favorite way to cook sweet potatoes is to coat the slices in batter and fry them as a teatime snack. At home, sweet potatoes are usually eaten boiled. Malaysians usually just stir-fry sweet potato leaves with garlic or sambal belacan and dried shrimps.
In the Philippines, sweet potatoes (locally called camote or kamote) are boiled or roasted over coals and may be dipped in sugar or syrup. The young leaves and sprouts (locally called talbos ng kamote or camote tops) can be eaten fresh tossed in salads with shrimp paste (bagoong alamang) or fish sauce. They can be cooked in vinegar and soy sauce and served with fried fish (a dish called adobong talbos ng kamote) or in recipes like sinigang. The resulting stew from boiling the tops of camot is purple in color and is often mixed with lemon as juice. Sweet potatoes are also sold as street food in suburban and rural areas. Fried sweet potatoes, caramelized and served on skewers (camotecue) or French fries, are a popular afternoon snack. Sweet potatoes are also used in a variation of halo-halo called ginatan, cooked in coconut milk and sugar and mixed with various root crops, sago, jackfruit, and bilu-bilo (glutinous rice balls). Bread made with sweet potato flour is also growing in popularity. Sweet potatoes are relatively easy to propagate and can be seen in large numbers along canals and embankments in rural areas. Uncultivated plants are often fed to pigs.
In Indonesia, sweet potatoes, known locally as ubi jalar (literally: "spreading the tuber") or simply ubi, are often fried in batter and served as a spicy side with other kinds of fritters (such as fried banana, tempeh, tahu) Condiments for snacks.
In Vietnamese cuisine, sweet potatoes are called khoai lang and are often cooked with sweeteners such as corn syrup, honey, sugar, or molasses.
Pre-order for 2-4 days. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Durian Sweet Potato
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ 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.
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