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：Hypsizqus marmoseus (Peak) Bigelow.
Chinese Name：靈芝菇
Other Name：Marmoreal Mushroom
Basic Introduction：Taste: Sweet, flat. Morphological characteristics: The fruiting bodies are small. The cap is 1-5cm in diameter, flat hemispherical when young, slightly flat, slightly raised in the middle, dirty white, to light gray-white, smooth surface, with gradually light-colored cracks from the center to the edge like marble, so it is called Banyu mushroom. The flesh is white and thick. Gills nearly straight, unequal length, dirty white. The stipe is 3-11cm long, slightly curved, white on the surface, with vertical stripes, and solid. Basidiospores are colorless, nearly spherical, with a smooth surface. Ecological Habits: The daughter bodies grow in clusters on dead or decaying hardwoods from late summer to autumn. clumps or clusters. Nutritional composition: The fruiting body contains elm mushroom polysaccharide, various amino acids and vitamins. And the mineral elements calcium, phosphorus, iron. It also contains a non-metallic element selenium (Se)* Dietary value: Banyu mushroom can improve the body's immunity, prevent cell senescence and inhibit the activation of cancer cells.
This product is native to the temperate regions of the northern hemisphere. It was introduced to Japan in the early 20th century, where it was artificially cultivated. The Japanese called it "True Hime Mushroom". Now it has also been widely cultivated in various parts of China.
Variety：In addition to the traditional light gray-brown varieties, there are also white varieties commonly known as "whitening mushrooms", both of which taste similar.
Supply Season：There are supply throughout the year.
Storage Method：Store in refrigerator.
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：Pre-cooking treatment: separate the mushrooms one by one, cut off the mushroom feet, remove the small ones, soak in water for a while, drain and set aside. The edible part is the fruiting body of Banyu mushroom. This product has an excellent taste, with seafood such as crab meat flavor. Suitable for raw materials for general dishes, both meat and vegetables are suitable. .
#Remarks Matters：1.*Selenium is a component of the antioxidant glutathione oxidase in the human body. 2.
The name "Hongxi" is a transliteration of the first two syllables of the Japanese word "ホンシメジ" (Honshimeji) by the importer. 3.
According to the "Fungus Spectrum" written by Chen Renyu in the Southern Song Dynasty in 1245, "Jade mushroom, when it was born in the early cold in the mountains, has a clean and lovely color, so it is posthumously named jade, but the soup is slightly tough." It can be seen that Chinese people have eaten it in the Southern Song Dynasty. Wild variety of this mushroom.
4. The cap of this mushroom is slightly sticky and slippery when wet, and tastes smooth and palatable after cooking. However, the stalk is crisp and tender, and sometimes has a slightly bitter taste, so it is named "Ganoderma lucidum mushroom".
Commonly Used Dishes：Celery salad with Lingzhi mushrooms, fried seafood mushrooms with sliced meat, sweet and sour Hongxi mushrooms.
Supply Period： From November To December
Suggested Eating Method：
Pre -cooking treatment: separate one by one, cut off the mushroom feet, remove the small individual, water water, drain for later use. The edible part is the sub -entity of the jade cricket. The taste of this product is very good, with seafood such as crab meat flavor, and there is a saying in Japan "fragrant mushrooms, taste in jade". Suitable for raw materials for general dishes, it is appropriate to have vegetables. Essence
🥗 Recipes (English Veersion)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Note (English Version)：
Shimeji mushrooms contain minerals like potassium and phosphorus, magnesium, zinc, and copper. Shimeji mushrooms lower the cholesterol level of the body. This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent. Shimeji mushrooms contain angiotensin I-converting enzyme (ACE) inhibitor which is an oligopeptide that may be helpful in lowering blood pressure and reducing the risk of stroke in persons having hypertension. Also rich in polysaccharides, phenolic compounds, and flavonoids. Therefore, inhibits inflammatory cytokines and oxidative stress and protects from lung failure. These compounds also help in reducing oxidative stress-mediated disease through radical scavenging activity hence these mushrooms are antioxidants also.
Medical content in this product is for informational purposes only and should not be considered professional advice. For medical help or advice, consult a professional. See medical statement for details.
☘️ 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.
Picture below:
Japanese popular mushrooms, clockwise from left, enokitake, buna-shimeji, bunapi-shimeji, king oyster mushroom and shiitake (front).
