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：
In the West, A. fistulosum is primarily used as scallions or salad onions, but is more widely used in other parts of the world, especially East Asia.
Some Asians are accustomed to chopping onions and ginger and frying them in a pan until golden brown (commonly known as "sauteing" or "stir-frying") before stir-frying, and then add other vegetables to the pan to stir-fry. In addition, eating raw green onions is also popular in certain areas of Shandong Province and the three northeastern provinces of China and is a common dietary habit (or dietary therapy), such as Shandong's traditional famous dish "Pancake Rolled with Green Onions." When making soup noodles such as clear soup noodles or beef noodles, you can sprinkle chopped green onions (also called green onions) on the noodles after they are cooked. In Japanese and Korean cuisine, chopped green onions are also one of the commonly used ingredients.
アジア人の中には、玉ねぎと生姜をみじん切りにし、フライパンで黄金色になるまで炒め（一般に「ソテー」または「炒め」として知られています）してから、他の野菜をフライパンに加えて炒めることに慣れている人もいます。また、山東省の一部の地域や中国東北三省でも生ネギを食べることが普及しており、山東省の伝統的な名物「ネギ巻きチヂミ」など、一般的な食習慣（または食事療法）となっている。すまし麺や牛肉麺などの汁麺を作るときは、茹で上がった麺の上に刻みネギ（ネギとも言います）をふりかけることができます。日本料理や韓国料理では、刻みネギもよく使われる食材の1つです。
Binomial Name：Allium fislulosum L., Alliacene
Chinese Name：香蔥 | 青葱
Other Names：Spring Onion | Scallion
Product Description：A perennial herb with strong temperature adaptability, the leaves are cylindrical, hollow, fragile and easily broken, with mucus inside. Pungent in taste, warm in nature, it has the functions of tonifying yang and promoting blood circulation, deworming and detoxifying, and sweating and relieving external appearance. Shallots are rich in dietary fiber and vitamin C. The trace element selenium can stimulate the secretion of digestive juice and increase appetite. Because green onions can be combined with many ingredients, green onions are called "wasa grass".
Spring Onion, also known as Beijing green onions, are mainly produced in northern China and are mostly used for frying. Among them, fried lamb with Leek and skewered Leek are the most common dishes. Green onions and Leek have similar effects. In addition to increasing fragrance, they can also remove fishy smell, stimulate digestion, promote blood circulation, keep the brain flexible and refresh the mind. It is said that adding a little Leek when cooking shellfish can relieve the coldness of shellfish and avoid allergic reactions when eating shellfish.
Native to Northwest China and Siberia. It is now cultivated all over the world. Shandong, Hebei and Henan are the main producing areas of shallots in China.
Variety：According to the length of the scallion, there are: (1) Japanese onion (longer scallion, tender texture, thick and soft mesophyll, larger leaf body than northern onion) (2) Northern scallion (shorter scallion, thin and hard mesophyll, leaf body) slender)
Supply Season：There are four seasons. Day onions are available year-round, while northern onions are available from June to November. During the typhoon season, the supply output is small and perishable, and the supply will be seriously affected.
Storage Method：When harvested, the entire plant is immersed in water, the outer leaves are stripped, and rinsed thoroughly. After purchase, the shallots can be stored for up to a month if they can be stored in a cool, dry place. If the environment does not permit, you can roll it up with newspaper and put it in the refrigerator, and it can be stored for about two weeks.
#Should Be / Avoided：
Appropriate: especially suitable for the elderly, mental workers and those with poor appetite.
Contraindications: Those with excessive sweating should not eat. People who sweat a lot or suffer from liquid odor should take it with caution in summer. Patients with gastrointestinal diseases, especially those with ulcer disease, should not eat it. (Scallions can stimulate sweat glands and promote the secretion of digestive juices).
*Edible Compatibility：
Affordable: Eating with mushrooms can enhance the effect of promoting blood circulation. Studies have shown that eating with tempeh can help perspiration and eliminate exogenous diseases. Xiang Ke: People who are taking Chinese herbs such as Rehmannia glutinosa, Changshan, and Shouwu are not suitable for consumption. It is rumored that green onions contain a lot of oxalic acid, and the calcium in fish tofu combines to form calcium oxalate, which is difficult to be absorbed by the human body.
Cooking Skills：Shallots can be eaten raw, fried, fried in soup, or used as a seasoning for food. It should be washed thoroughly before raw consumption to reduce the risk to health posed by bacteria, parasites, or residual pesticides. Chopped green onion can remove the fishy smell, so it can be added when cooking meat such as pork or lamb. Shallots have the effect of enhancing aroma and are an indispensable material when steaming fish. They are also commonly used in soups, porridges, fried noodles, and noodle soups. Shallots will be cut into different lengths and shapes depending on the style of the dish. Shallots can also be garnished as a side dish.
Notes：Shallots contain the volatile components of allicin, which can reduce inflammation, inhibit and kill germs. Studies have shown that shallots have a significant inhibitory effect on Shigella. The white part of the shallots can be lengthened by adding soil as the shallots grow taller.
Dish：
Stir-fried beef with spring onions, tofu mixed with shallots, chicken with scallion oil, sea cucumber roasted with scallions, etc.
🥗 Product Category (English)： Spring Onion
The Japanese name is negi (葱), which can also refer to other plants of the genus Allium, or more specifically naganegi (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread. It is used in miso soup, negimaki (beef and scallion rolls), among other dishes, and it is in wide use as a sliced garnish, such as on teriyaki or takoyaki.
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Thick daepa type
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Thin silpa type
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Pa-
namul (seasoned blanched scallions)
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Pa-
muchim (seasoned shredded scallions) eaten with
samgyeopsal (grilled pork belly)
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Pa-
sanjeok (skewered beef and scallions)
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China
In China, it is often used in scallion pancakes, and as a garnish for a variety of dishes. It is also mixed with meat, into shumai dumplings or pearl meatballs.
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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