Description
Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : Arrived in 1-2 days.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Solanum tuberosum L.
Chinese Name：薯仔 | 馬鈴薯
Other Names：Potato
Product Description：Potatoes are tubers with swollen apex of underground stems, which are underground organs used to store starch. Potatoes are sometimes slightly sweet, and often have a peculiar bit of bitterness and earthiness. It is one of the main food crops in the world, and together with rice, wheat, corn and sorghum, it is called the five major crops in the world. It is rich in nutrients and is called "underground apple" in France, and also has the title of "second bread" in Europe and the United States. And its low-calorie, high-protein, multi-vitamin properties, is an ideal food for dieters. And because the vitamin C in the potato is wrapped in starch, even if the potato is heated and cooked, the vitamin C in it is not easily destroyed.
Potatoes are native to South America, where they have been grown for 4,000 to 7,000 years. Introduced to China in the eighteenth century. Potatoes are widely grown all over the world.
Variety：There are many varieties of potatoes, about 500 kinds in the world, each with different body shapes, tastes and colors. According to body shape, it can be divided into spherical, oblate, and oval.
To distinguish by color, there are yellow, earth tones, pink, purple and so on. The following is a brief introduction to several famous varieties: May Queen:
The shape is long oval, and it is a representative variety of sticky. It's easier to peel and won't break down. Red Andes: The skin is red and the flesh is yellow like a sweet potato. On the palate it is thick, sweet and rich.
Cynthia: The shape is oval and the flesh is pale yellow. Sticky and slippery, it doesn't overcook when simmered.
All varieties are divided into new potatoes and mature potatoes. New potatoes refer to the immature tubers that are harvested from late spring to summer. Fresh potatoes are hydrated and sweet, have a lower starch content, and rot faster.
And if you look at the texture of potatoes when they are cooked, they can be divided into two categories:
The "silty" types are mainly brown-skinned, blue-fleshed and purple-fleshed. During cooking, the cells will condense more dry starch, resulting in a fine and fluffy texture, suitable for frying, roasting, and making mashed potatoes.
"Waxy" are mainly new potatoes and common red and white skin varieties. When cooked, the cells will stick together more firmly, resulting in a firm and moist texture, suitable for roasting, hash browns and salads.
Supply Season：It is available all year round, with peak season from September to October. The new potatoes are around May.
Storage Method：Potatoes can be stored for a long time, if stored in a cool place, the shelf life can be up to four to five months. However, it should not be placed in a sunny and humid place to avoid germination and poisoning.
#Should Be / Avoided：
Appropriate: The average person can eat. Potatoes are low in calories, rich in fiber, and easy to feel full. They are ideal foods for people who lose weight. In addition, the starch in potatoes is absorbed slowly in the human body and will not cause a spike in blood sugar, which can be used as a diet for diabetic patients.
Avoid: Because of the high content of alkaloids, pregnant women should be careful.
*Edible Compatibility：
Affordable: Vinegar should be eaten with potatoes, because vinegar can decompose trace harmful substances in potatoes. Potatoes should also be eaten with beans, which can regulate the digestive system, eliminate chest tightness and fullness, and can also prevent acute gastroenteritis. Xiang Ke: Potatoes should not be eaten with pomegranate, which will easily cause physical discomfort. Potatoes should not be eaten with persimmons, because the starch in potatoes and tannic acid (tannins) in persimmons will condense in the stomach to form gastric stones. Potatoes are also not suitable for eating with bananas, which may cause facial spots.
Cooking Skills：Potatoes should be peeled and eaten. When cooking, you can put cut potato chips and shredded potatoes into water to remove excess starch for cooking. But be careful not to take too long, it is easy to lose water-soluble vitamins. It should also be noted that potatoes have a high oil absorption capacity and should be cooked with as little oil as possible.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot but some are first cooked, then served cold, notably potato salad and potato chips (crisps). Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient. Potatoes are boiled between 10 and 25 minutes, depending on size and type, to become soft.
Notes：Cut potatoes are easy to oxidize and change color. You can soak the cut potatoes in water, but the time should not be too long.
Potatoes (a lot of the toxin is concentrated in the green, sprouted part) contain glycoalkaloids. Burning sensation in the mouth or severe stomach pain, nausea and vomiting after eating. Avoid buying or eating sprouted or damaged potatoes as solanine cannot be destroyed by heat cooking
Traditional Chinese medicine believes that potatoes are flat in nature and sweet in taste. They have the effects of harmonizing the stomach, nourishing qi and invigorating the spleen, strengthening the body and kidney, reducing inflammation, promoting blood circulation and reducing swelling. It can be used to treat symptoms such as indigestion, constipation, and stomach pain.
Potatoes are rich in potassium, which can prevent arteriosclerosis, high blood pressure, and stroke.
Dish：Baked Potatoes, Salads, Sauteed Three Shreds, Onion Tomato Potato Soup, French Fries, Hash Browns.
In the UK, potatoes form part of the traditional staple, fish and chips. Roast potatoes are commonly served as part of a Sunday roast dinner and mashed potatoes form a major component of several other traditional dishes, such as shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint and are often served with butter.[103]
The tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with mashed potato, shredded kale or cabbage, and onion; champ is a similar dish. Boxty pancakes are eaten throughout Ireland, although associated especially with the North, and in Irish diaspora communities; they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and mashed potatoes.
In the UK, game chips are a traditional accompaniment to roast gamebirds such as pheasant, grouse, partridge and quail.
In the US, potatoes have become one of the most widely consumed crops and thus have a variety of preparation methods and condiments. French fries and often hash browns are commonly found in typical American fast-food burger "joints" and cafeterias. One popular favourite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on mashed potatoes, retaining the peel) have a great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, with butter or oil and salt to taste.
Suggested Eating Method：
There are many ways to make potatoes: skin or peeling, whole or cutting, add or without seasonings. When entering the cricket, you can put the cut potato chips and potato shreds in the water and remove the excess starch for cooking. But pay attention to the time for too long, and it is easy to cause water -soluble vitamin to lose. It should also be noted that the oil absorption capacity of potatoes is very high, and it should be as little as possible when cooking.
The only requirement is to expand starch particles by cooking. Most potato dishes are hot, but some are cooked first, then cold, especially potato salads and potato chips (potato chips).
Common dishes are: potatoes, cooked first (usually peeled), and then mashed with milk or yogurt and butter; grilled potatoes; boiled or steamed potatoes; French fried potatoes or fries; cut into squares and baked; fan -shaped, sliced, or fried fried fried and fried (potato cakes); Or potato pancakes. Unlike many foods, potatoes can also be easily cooked with microwave ovens, and still retain almost all nutritional values, provided that the ventilated plastic wrap is covered to prevent water reassembly; the food made from this method is very similar to the steamed potatoes, while retaining the appearance of the traditional roasted potatoes. Potato pieces also usually appear as raw materials for stew. According to the size and type, boil the potatoes for 10 to 25 minutes to soften it.
🥗 Recipe (English Version)：
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