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)：
#basic introduction
Sweet, cool in nature. It has the effects of clearing heat and improving eyesight, relieving dysentery, detoxification, cooling blood, removing dampness, facilitating bowel movements, astringent and antidiarrheal. The iron content of amaranth is quite high, especially red amaranth, and it does not contain oxalic acid, which promotes the absorption of iron, helps the production of blood, and promotes blood circulation. In addition, amaranth is also rich in calcium, carotene, B vitamins and vitamin C. The taste of red amaranth is stronger than that of green amaranth, and the taste is more refreshing.
Variety
Red amaranth plant shape, with upright type. Branched from the stem, the surface is cylindrical and smooth, the stem is light red to dark red, and the petiole is very short. There are various leaf shapes, including round, oval and pointed leaves. The leaves of red amaranth are red, and the soup is slightly purple-red after cooking. The same genus of this variety is wild amaranth (A. virids L.), which contains roughly the same nutrients and can also be eaten as a vegetable.
supply season
The main production period is from April to October each year.
How to buy
The leaves should be tender and leafy, the leaves are complete, the leaves are soft and red in color, the stems are short, thick and tender, fresh and not withered.
storage method
It should be eaten as soon as possible after purchase, or it can also be sealed with plastic wrap and stored in the refrigerator. The shelf life is about 2 to 4 days.
#* Taboo crowd
Appropriate: Similar to "Amaranth". It is suitable for people with dysentery, constipation, anemia, chickenpox, whooping cough and sore.
Taboo: Similar to "Amaranth". People with weak spleen and stomach, those with frequent diarrhea should eat less; because of the high potassium content of amaranth, those with poor kidney function and uremia should eat less.
#*Food compatibility
Appropriate: Similar to "Amaranth".
1. Amaranth and pork lean meat: used in soup to clear heat and diuresis, detoxify rash, nourish qi and nourish the stomach.
2. Amaranth and japonica rice: boiled into porridge can clear heat and relieve dysentery.
3. Amaranth and shrimp: Eating together can supplement calcium, which is especially suitable for children to eat, and can promote growth.
4. Amaranth and garlic: Eating together can bring appetizer, spleen, and digestion.
Taboo: Similar to "Amaranth".
Amaranth and turtle meat: both are cold in nature, difficult to digest when eaten together, and easy to form gastrointestinal stagnation.
cooking tips
Edible parts are young stems and young leaves. Cut off the roots, soak them in clean water for about 45 minutes, open the leaves and wash them with running water. Adding a little vinegar or other acid to the cooking helps maintain the red amaranth's bright red color.
#Remarks
There is a wild vegetable of the Chenopodiaceae family, also known as Amaranth (Acroglochin persicarioides Moq.).
A kind of dye used for dyeing cakes, dishes and various foods, a synthetic food coloring called "Amaranth", which is processed from the juice of red water spinach.
common dishes
Similar to "Amaranth". Amaranth with fish paste, golden and silver egg soaked in amaranth, stir-fried amaranth with minced garlic, fresh shrimp and amaranth dumplings
🥗 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.
