Description
Japanese Organic Food Series
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Japanese Organic Food Series / Japan
🔖 Certification： Japan Organic JAS Certified
- About Fukushima Nuclear Accident and Food Safety
🌱 Producer Introduction：
We will deliver safe and secure foods that are attracting attention in the modern society where health consciousness is increasing,such as organic and food additive-free, as much as possible to the dining table not only in Japan but also around the world.
✈️ We deliver carefully selected Japanese ingredients to local health-conscious people through local supermarkets and shops as well as overseas Japanese food specialty stores and Japanese restaurants. In addition to processed foods, we will guide you to fresh fruits and vegetables, meat and seafood in a form that meets local needs.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Brassica oleracea var. italica Plench.
Chinese Name：西蘭花
Other Names：Broccoli
Product Description：Sweet and slightly bitter in taste, cool in nature, and has anti-cancer effects. In addition, it contains vitamin C, carotene, selenium and other high antioxidant substances, which further strengthens the human body from free radical damage and preserves the integrity of cells. Broccoli is also rich in vitamin K, which can normalize blood clotting, prevent abnormal bleeding, and promote normal growth and development. Broccoli is a therapeutic food used to treat anemia, cancer, cardiovascular disease, respiratory infections in children, measles, gastroenteritis, etc.
Native to Italy, widely grown in England, France and the Netherlands. Introduced to China in the late Qing Dynasty. It is now cultivated in Beijing, Shanghai, Fujian, Yunnan, Guangdong, Taiwan and other places.
Variety：Green curds surrounded by large leaves form green buds when the broccoli spindle has grown to about 20 leaves.
Broccoli, cauliflower, and cabbage are all cultivars of cabbage.
Supply Season：The main production period is from November to March of the following year, and Hong Kong is supplied throughout the year.
Storage Method：Broccoli should be stored in a cool place, otherwise it will easily turn brown and spoil; or it can be stored in the refrigerator for a short period of time. But after buying it, it is best to eat it within 2-4 days, otherwise it will not be fresh.
#Should Be / Avoided：
Appropriate: Not reported in the literature
Contraindications: Not reported in the literature.
*Edible Compatibility：
Appropriate: No literature report. Taboo: No literature report.
Cooking Skills：Edible parts are flower buds, pedicels and tender stems. Rinse lightly with water first, soak the broccoli upside down in salt water for about an hour so the bugs will emerge; then rinse under running water. The flower parts tend to accumulate the most pesticides, so the flower parts of broccoli should be carefully cleaned. When cooking, it is advisable to drain the water (flying water) first, so that it is easier to soften, so that it will not turn yellow due to cooking for too long; when the color changes, it is immediately cooled to keep its turquoise color.
Notes：Broccoli, especially the bisulfhydryl, indole, isothiocyanate and other components it contains, has a very high anti-cancer potential, especially bladder cancer.
Dish：Broccoli with minced garlic, scallops and broccoli, fried scallops with broccoli.
Supply Period： The Main Production Period Is From November To March Of The Following Year, And Hong Kong Is Supplied Throughout The Year.
Suggested Eating Method：
The edible site is flower buds, stem stems, and tender stems. First rinse with water, soak the broccoli in the salt water for about one hour, so that the tapeworm will float; then rinse it under the flowing water. The part of the flower often accumulates the most pesticides, so the flower part of the broccoli should be cleaned carefully. When cooking, it is better to produce water (flying water) to make it easier to soften your body, and it will not turn yellow because it is cooked for too long. When the color is turned, it will be over the cold river to maintain its blue green.
🥗 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 (I will have organic farms). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and pesticide.
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.
