Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Abelmoschus esculentus
Chinese Name：秋葵
Other Names：Okra | Lady Finger
Product Description：The immature tender fruits of okra can be eaten as vegetables. They have a soft and sticky texture and are rich in protein, fat, carbohydrates, calcium, phosphorus, iron and a variety of vitamins. They can help people eliminate fatigue and quickly restore physical strength. The seeds are spherical in shape and have an oil content of 15-20%. The oil contains a small amount of gossypol, which is slightly toxic, but can be used for food or industrial purposes after high temperature treatment. The mature seeds can be used as a substitute for coffee after being roasted and ground into powder. Okra is also commonly known as coffee okra.
Okra gets a bad rap because it's known for being slimy, but when cooked properly, it makes a delicious vegetable dish to add to your table. This garlic roasted okra is mouth-wateringly tender when baked in the oven and is packed with flavor thanks to the addition of plant-based butter and seasonings. Not slimy at all, this okra dish is delicious in every bite.
Okra is a great vegetable because it contains a lot of vitamins and minerals, including magnesium, folate, vitamin C, and fiber. It also has a mild flavor that's perfect for mixing with your favorite seasonings and pairing with other dishes. This easy recipe is very complementary and packs a lot of flavour.
Cross section of okra fruit
The unripe fruit of okra has a unique taste and texture and is rich in fiber, minerals, calcium and vitamins. It is widely used in cooking in Africa, the Middle East, India and the Caribbean, and is also popular in the southern United States. The fruit is generally cooked and eaten.
However, some people like to eat it raw. It has a refreshing taste and no slippery feeling. It can be used as a salad dish. It has a soft and sticky texture and is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and more. A kind of vitamin that can help people eliminate fatigue and quickly restore physical strength.
Variety：
Supply Season：The main harvest period is from November to April of the following year, and it is available in Hong Kong throughout the year. When the temperature is high in summer, okra grows quickly and ages easily. Winter is cold and growth is slow, so the yield is less between December and May of the following year.
Storage Method：
#Should Be / Avoided：
Medicinal
Okra's leaves and immature fruits have long been used to make plaster. It is believed that it can relieve pain, moisturize the skin, induce sweat, prevent scurvy, and treat urinary system diseases. The mucus in the fruit is used as a plasma replacement product and a blood capacity extension. The mucus is to cut the okra and tender fruit into the water and cook it. It is easy to decompose when glucose composition.
*Edible Compatibility：
Cooking Skills：It is widely used in cooking in Africa, the Middle East, India and the Caribbean, and is also popular in the southern United States. The fruit is generally eaten cooked, but can also be fried, steamed, roasted, mashed or eaten raw. It is often used to make soups, sauces, stews, curries and salads, and can be pickled, dried or ground. Powdered form for long-term storage.
When cooked, the fruit releases a thick juice that thickens sauces or adds smoothness to soups.
In India, the mucilage is also used to process sweets and to clarify sugar cane juice to make molasses. The sticky texture of okra fruit is not to everyone's liking. It can be cooked in salt water to reduce the mucus.
How to Make This Roasted Okra
1. Wash the okra and dry it with paper towels. Trim off the stem ends and cut into 1/2 to 3/4-inch pieces. Place okra in a medium mixing bowl.
Cut okra into pieces
2. In a small dish, mix together the chili powder, garlic powder, and salt.
Make seasoning
3. Sprinkle the dressing over the okra and add the melted cream. Mix everything well.
Add melted vegetable cream
4. Transfer the okra to a large baking sheet lined with baking paper and spread evenly.
Spread the okra on the tray
5. Bake the okra at 450°F for about 15 minutes. Can be enjoyed.
Notes：Okra contains fructans and calcium oxalate and is not recommended for people with intestinal problems, kidney stones and high uric acid.
In the Republic of Congo, a soup made from okra leaves is used to relieve heart pain and promote labor; in Peninsular Malaysia, okra root is used to treat syphilis.
Dish：
The fruit is generally eaten cooked, but can also be fried, steamed, roasted, mashed, or eaten raw. It is often used to make soups, sauces, stews, curries, and salads.
Okra scrambled eggs
Okra slices
Garlic Roasted Okra
Gumbo, Louisiana, USA.
Fried okra is a dish from the American South.
In Cuba and Puerto Rico, the vegetable is called quimbombo and is used in dishes such as quimbombo guisado (okra stew), a soup-like dish.
It is also used in traditional dishes from the Dominican Republic, where it is called molondrón.
In Brazil, it is an important component of several regional dishes, such as Caruru, made with shrimp in the Northeast, as well as Frango com Quiabo (chicken okra) and Carne Refogada com Quiabo (okra stew) in Brazil.
In South Asia, the pods are used in many spicy vegetable preparations and can also be cooked with beef, mutton, mutton, and chicken.
Bhindi bharta, South Asian dish
🥗 Product Category (English)： Okra
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.
