Description
Various Local Organic Farms
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Various Local Organic Farms / Hong Kong
🔖 Certification： HKORC Certified
🌱 Producer Introduction：
In Hong Kong, more than 30% of the certified organic vegetables come from local certified organic farms, which is the largest source of certified organic vegetables besides the mainland (43.3%).
Organic certification helps increase consumer confidence in our industry's produce. All certified organic crops, from planting, fertilization to harvesting and sales, must comply with the requirements of the "Organic Crop Production, Aquaculture and Processing Standards" to ensure that the production of crops is responsible for the health of consumers and the environment.
When organic products need to be sold at the wholesale and retail level, consumers cannot have direct contact with producers, and consumers do not understand the production process; at this time, organic certification can be used as a transaction standard for both parties, and consumers can see the certification mark You can buy with confidence, and if you have doubts, you can also make inquiries or complaints to the certification body.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Cucumis sativus L.
Chinese Name：老黃瓜
Other Names：Yellow Cucumber
Product Description：Sweet, cool in nature. It has the functions of relieving summer heat and clearing heat, reducing dry fire, diuresis and detoxification. Old cucumbers are rich in vitamins, minerals, glucose, caffeic acid and free amino acids. When the cucumber is ripe, do not pick it, let it grow to wrinkled skin and dry up to form an old cucumber.
Originating in northern India, it spread eastward and was introduced to China, so it is called "courgette".
Variety：The skin of the old cucumber is golden yellow and cylindrical, and the flesh is thick and firm, with flesh and seeds, generally about 20 to 40 cm long. Cucumbers are divided into ground cucumbers, frame cucumbers, summer cucumbers and autumn cucumbers.
Supply Season：The main production period is from January to August each year, and it is available in Hong Kong throughout the year.
Storage Method：Placed in a cool and ventilated place, generally can be stored for 1 to 2 weeks.
#Should Be / Avoided：
Appropriate: Common people eat.
Contraindications: People with spleen and stomach deficiency should eat less.
*Edible Compatibility：
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：The edible part is melon fruit. Wash the old cucumbers with water, scrape off the skin, and remove the flesh before cooking. It is mainly used for soups and meals, and is rarely used for stir-frying.
Notes：Melon pulp is composed of high fiber and can be used for cleansing and exfoliating.
Dish：Red bean and pork soup with old cucumber, old cucumber and old kidney soup.
Suggested Eating Method：
The edible part is Guigua. Wash the old cucumber with water, scrape off the skin, and cook it. It is mainly used as a soup and a meal, which is less used for fried food.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ 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.
