Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : On Tuesday, Thursday, Saturday, arrived.
🐝 Supplier / Place Of Origin：Yunnan Organic Certified Vegetables / Yunnan
🔖 Certification： Organic certification by China and Canada
🌱 Producer Introduction：
Yunnan Kunming Organic Vegetable Farm is located in Dianyuan Wind Valley Reserve, Panlong District, Kunming City, Yunnan, where the soil is fertile and the water source is clean; the requirements for environmental governance in the area are strict. Taking into account both the ecological environment and economic development, the farm strictly abides by organic standards, and there is no agricultural pollution. The organic vegetables grown in the protected area are particularly sweet and delicious.
The unique climate of Yunnan
Yunnan has a good climate and abundant sunshine, with an average temperature of 14.9°C, a maximum temperature of 31.5°C, and a minimum temperature of -7.8°C; the rainy season is mainly concentrated in May to September; the relative humidity is 76%. The plateau in Panlong District is about 1891m above sea level, and gradually decreases from north to south in a ladder shape. The altitude is between 1500m and 2800m, which is most suitable for planting diversified vegetables.
get two-factor authentication
Because the certification standards in China and Hong Kong are different and uneven. In view of this, hoping to gain the recognition and trust of consumers, organic vegetables in Kunming, Yunnan have obtained dual certification: domestic organic certification and Canadian organic certification.
In 2016, the Consumer Council conducted a random inspection of pesticide residues, all of which were zero; for many years, there were no pesticide residues after random inspections by our customers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Lactuca sativa L.var.angustana Irish.
Other Names：Celtuce | Asparagus Lettuce
Product Description：Lettuce is a special variety of lettuce (ie, lettuce). Usually lettuce is mostly spherical, while the stalk of Celtuce is larger, the taste is fresh and crisp, the color is light green like jade, and it also has unique Nutritional value. . When eaten regularly, the iodine in lettuce can help relieve tension and help sleep.
Native to the Mediterranean coast. At present, the main origin is China.
Variety：The edible part of lettuce is mainly the stem, but it can be divided into round leaf lettuce and pointed leaf lettuce according to the shape of its leaves. Round-leaf lettuce: The leaves are oval, the stem is thick, the middle is thick, and the ends are young, and the quality is good.
Point leaf lettuce: The leaves are pointed, the stem is rod-shaped, the bottom is thick and the top is young, and the quality is not as good as that of round-leaf lettuce.
Supply Season：Celtuce is divided into two seasons in spring and autumn, spring lettuce is from April to June, and autumn lettuce is from 10 to November.
Storage Method：Fresh Celtuce can be stored in a cool and ventilated place for 2 to 3 days, or refrigerated for a week.
#Should Be / Avoided：
Yi: It can be eaten by ordinary people. Because lettuce is conducive to strong bones and teeth, it is beneficial to the elderly and children. Among them, lettuce contains a lot of potassium, which has diuretic and blood pressure lowering effects and is beneficial to patients with high blood pressure and heart disease. And lettuce is also rich in silicon, regular consumption can prevent hair loss. Lettuce also contains a lot of fiber, which can promote intestinal peristalsis and is beneficial to patients with constipation.
Taboo: Lettuce will stimulate the optic nerve, so people with eye diseases, especially night blindness, should not eat more.
Affordable: Celtuce should be eaten with fungus, which has a preventive effect on patients with hypertension, hyperlipidemia and diabetes. Lettuce should also be eaten with pork. Lettuce can not only eliminate the oiliness of pork, but also strengthen the body and enrich the skin. Phase gram: Lettuce should not be eaten with honey, as eating the two together will make the spleen and stomach sluggish, which is not good for the body. Lettuce should not be eaten with pomegranate, as it is easy to produce toxins.
Cooking Skills：When cooking Celtuce, remove the skin. It is not advisable to add too much salt. It is necessary to add less salt to let the lettuce taste. It should be noted that if the water is squeezed out before pouring into the wok, the taste will be more crisp and tender, but the water-soluble vitamins will also be lost by squeezing the water out. Also pay attention to the time and temperature when burning the lettuce, too long will make the lettuce lose its crispy texture.
Notes：Celtuce is cool and bitter, beneficial to the five internal organs, clearing away heat and diuretic.
Dish：Celtuce fried fungus, lettuce fried pork slices, fried lettuce shreds, salad Celtuce.
Supply Period： Celtuce Is Divided Into Two Seasons In Spring And Autumn, Spring Lettuce Is From April To June, And Autumn Lettuce Is From 10 To November.
Suggested Eating Method：
To peel the Celtuce, you should not put too much salt, and put less salt Celtuce to taste. It should be noted that if the water is squeezed before the fall, it can make the taste more crispy and tender, but the squeezing water will also make the loss of water -soluble vitamins. Pay attention to time and temperature when burning Celtuce. Time will cause lettuce to lose the crispy taste.
🥗 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
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.