Description
Mrs Chow Happy Farm
🚚 The Fastest Delivery Time : 2-day Delivery. In Tin Shui Wai and Tuen Mun Yuen Long districts, the fastest delivery possible is the next day, directly from the farm.
🐝 Supplier / Place Of Origin：Mrs Chow Happy Farm / Mong Tseng Wai, Tin Shui Wai
🔖 Certification： Not HKORC Certified
🌱 About the Producer / Supplier：
I am a happy farmer who wants everyone to eat healthy and happy organic vegetables without pesticides or chemical fertilizers 😊.
Because I have seen that the vegetables grown with pesticides are so beautiful, but if we eat them, there will be problems in our stomachs. So no matter how hard it is for me, I like the organic vegetables I grow myself. I feel safe eating them. I want others to do the same. It’s healthy, so I want to share it with people🙏🙏
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Perilla frutescens (L.) Britt.
Chinese Name：紫蘇
Other Names：Perilla
Product Description：Perilla is for cooking. Is a very good supporting role. Perilla can be divided into two kinds of green leaves and red leaves. The taste is similar. It is often eaten with plums. Perilla is a very good supporting role in cooking. With natural coloring and spices, it can be eaten raw or added as spices. Perilla aldehyde secreted by perilla leaves can not only stimulate the sense of smell and remove fishy smell, but also prevent restlessness.
Perilla is the leaves of perilla frutescens Lamiaceae, with a unique fragrance. The parts used are leaves, flowers and buds. It has the functions of relieving the exterior and dispelling cold, promoting qi and stomach, sterilizing and antiseptic, strengthening the stomach, relieving cough and removing phlegm, diuretic, purifying blood, and calming. Can be used for cold, cough, nausea, fish and crab poisoning. Perilla is rich in ingredients. In addition to vitamins and minerals, it also contains organic chemicals such as perilla aldehyde, perillyl alcohol, menthol, eugenol, and baekrenone. The vegetable oil of perilla seeds helps the human body to digest and absorb, can reduce cholesterol and prevent thrombosis.
It is produced in most parts of China, mainly in Jiangsu, Hubei, Zhejiang, Hunan, Sichuan and other provinces, and sold to the whole country.
Variety：Classification by leaf color and shape mainly include: (1) Red perilla: dark red to copper color, less fragrant than green perilla, softer in flavor, with a slight woody musty smell, like cumin, coriander, and slightly Scented with cinnamon.
(2) Green perilla: green, with fluffy leaves, sweet and strong aroma, with cinnamon, cumin, citrus, anise and basil, and a pleasant warm taste after the entrance.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：Wrap fresh perilla leaves in plastic bags and store them in the vegetable compartment of the refrigerator for three to four days. Dried perilla can be stored in airtight jars for up to six to eight months.
#Should Be / Avoided：
Appropriate: suitable for general consumption. Contraindications: Contraindicated for those with febrile diseases and weak Qi.
*Edible Compatibility：
Affordable: With ginseng, it can cure cough and shortness of breath; with mulberry juice, it can cure sore and bleeding; with mustard seed and radish seed, it can cure asthma, cough, and sputum and phlegm.
Cooking Skills：It is usually used to cook steamed crabs, which can increase the aroma and taste, and also detoxify and remove fishy smell. It can be used to enhance flavor and deodorize meat. Put in soy sauce, it can also be antiseptic and bacteriostatic, and increase the mellow flavor of soy sauce. The juice of fresh leaves can be used in cakes, candies, prunes, and preserves. Young leaves can be eaten raw, fried, made into soup, and made into sauce. In japan, red perilla is mostly used to pickle prunes, which can add color to the prunes. Green shiso is often paired with parasites on sushi and raw fish. The leaves are also used in soups and salads.
Production method:
after the apples are cut, soak them in a little brown rice vinegar to prevent oxidation; shred the purple cabbage and cabbage separately; cut the lettuce into 3 cm widths.
After preparing the above ingredients, put them in a salad bowl, then add perilla leaves and sliced carrots.
Drizzle 2 tablespoons each of olive oil, grape vinegar and salad dressing in order, and put almond pieces and raisins on top, and then decorate with shredded seaweed.
Notes：Eating hairy crabs are generally steamed with perilla leaves to reduce the cold effect of hairy crabs by taking advantage of its ability to dispel cold from the exterior, and add its unique fragrance to eliminate fishy smell.
Dish：
Perilla tofu, teriyaki perilla omelet, grilled perilla rice balls, etc.
🔸 Supplementary Information：
Vegetables with different seasons, chemical fertilizers and environmental protection. I can use grass, bad fruits and vegetables, coffee, tea, residue, and eggshells for fertilizer. Everyone wants everyone to be healthy and happy 人️
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Perilla
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.
