Description
European Organic Vegetables And Fruit Series
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：European Organic Vegetables And Fruit Series / Direct Imported from Europe And Other Countries
🔖 Farm / Supplier Name： Eu Organic Certification
🌱 Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
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.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.：
Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
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.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Binomial Name：Solanum melongena L.
Chinese Name：蔬菜
Other Name：Eggplant
Basic Introduction：Sweet, cool in nature. It has the functions of clearing heat and promoting blood circulation, relieving pain and swelling, cooling blood and detoxifying, removing blood stasis and relieving pain, dispelling wind and dredging collaterals, and facilitating bowel movements. The purple skin of eggplant is rich in vitamin P, which has the effect of strengthening the microfilament blood vessels, so that the microfilament blood vessels remain flexible and will not harden, so it can prevent high blood pressure and cardiovascular diseases. In addition, eggplant is richer in radiculine, stachydine, and other alkaloids, which are particularly effective in lowering blood pressure.
Native to southeastern Asia and India, it was introduced to Europe in the 13th century and America in the 16th century. China has a long history of cultivating eggplant, so it is said that it originated in China and was introduced to Japan from China in the 18th century. It is now cultivated all over China.
Variety：It is an annual herb, tropical perennial. Stems of eggplant are erect, branched; leaves large, ovate to oblong-ovate; flowers large, 2.5-3 cm in diameter, calyx 1-1.5 long
cm, corolla usually white or purple. The fruit has a smooth outer skin, mostly purple or purple-black, and there are also light green or white varieties. Various shapes, including round, oval, pear-shaped and so on.
There are two common varieties of eggplant:
1. Round eggplant (S. melongena var. esculentum), a large spherical fruit with purple or black purple fruit straps, mainly cultivated in northern China;
2. Long eggplant (S. melongea. var. serpentinum), with slender fruit and purple-red skin, mainly cultivated in southern China.
In addition, eggplant (Solanum seaforthianum Andr. var. album Hort.) sold in Taiwanese market is said to have been introduced by Hong Kong to successful cultivation.
Supply Season：The main production period is from November to June of the following year, and Hong Kong is supplied throughout the year.
Storage Method：Wipe off the water or air dry naturally, seal the eggplants with plastic wrap and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Suitable: Suitable for people with fever, constipation, high blood pressure, arteriosclerosis, fundus hemorrhage, hemoptysis and those who are prone to internal bleeding. Eggplant may also reduce the risk of jaundice, hepatomegaly, and gout.
Taboo: The eggplant after autumn is bitter in taste and even more cold in nature. People with deficient constitution should not eat more. Deficiency of cold and weak spleen, skin sores, pregnant women and people with eye diseases should not eat. Tuberculosis patients are prone to allergies if they eat eggplant during anti-tuberculosis treatment. Some people are allergic to eggplant and feel their lips are red and hot after eating. People with indigestion and chronic diarrhea should not eat more, and those with intestinal slippery diarrhea should take it with caution. If you add ginger and garlic to cook together, you can reduce the coldness.
*Edible Compatibility：
Appropriate: 1. Eggplant and pepper: The rich vitamin P component of eggplant helps the human body to absorb the vitamin C of pepper. On the one hand, it can protect the function of capillaries, and on the other hand, it can reduce the precipitation of melanin, thereby exerting the function of whitening the skin. 2. Eggplant and cheese: The vitamin K contained in eggplant helps the body absorb calcium in cheese, which can increase bone density and promote bone growth. Avoid: 1. Eggplant and bean: The oxalic acid of bean will combine with the calcium contained in eggplant during the digestion process to form calcium oxalate that cannot be absorbed by the human body, thus affecting the absorption rate of calcium. 2. Eggplant and carrots: Carrots contain a vitamin C decomposing enzyme that destroys the vitamin C in eggplants, thus reducing its original nutritional value.
Cooking Skills：The edible part is the fruit, and its roots, leaves, flowers, and stalks are also used for medicinal purposes. After the fruit has been soaked in water for 15 minutes, use a brush to clean the surface of the eggplant. Old eggplant contains a high amount of solanine, which is harmful to the human body, and should not be eaten. Because eggplant is highly alkaline, raw food will have a bitter taste, so it is suitable for cooking and eating.
#Remarks Matters：The bitterness of eggplant can be judged from eggplant age and eggplant size. Length is 8 ~ 16
Centimeter-sized eggplants taste better, over-ripe varieties have a more bitter taste, while over-ripe eggplants are soft and have brown spots on their skins, have many seeds, and taste more bitter. In the folk, it is customary to combine burnt eggplant with garlic cloves to taste better.
Commonly Used Dishes：Fish-flavored eggplant, steamed eggplant with minced garlic, roasted eggplant, boiled eggplant with pork.
Supply Period： Annual Supply
BioAub -eggplant 5kg eggplant 5kg
Suggested Eating Method：
食用部位為果實，而其根、葉、花、蒂亦供藥用。果實浸泡在水中 15
分鐘後，用刷子將茄子表面清洗凈。老茄子蘊含高量對人體有害的茄鹼，不宜進食。由於茄子鹼性較強，生食會有苦澀口感，故適宜煮熟進食。
🥗 Recipe：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Notes：
