Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Brassica parachinensis Bailey
Chinese Name：菜心
Other Names：Choi Sum
Product Description：Choy sum (also spelled choi sum in Cantonese) is a leafy vegetable commonly used in Chinese cuisine. Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable". It is also known as Chinese flowering cabbage.
Because Westerners have never been very good at distinguishing between cabbage and other crops, they often confuse various vegetables in terms of names. Choy sum (also known as tall choy sum) produced in Guangdong Province is a type of choy sum, which is larger and sweeter than ordinary choy sum. It gets its name because it is produced in winter and is produced later than ordinary cabbage. It can be fried or boiled with crucian carp.
Yu choy translates to “oil vegetable,” because it’s in the rapeseed family, which is used to produce oil. Buy them as tender young plants (yu choy miu) or as more mature stalks. This versatile dark green, leafy can be stir-fried, added to soups or noodle dishes, or blanched and served with oyster sauce.
Sweet, cool in nature. It has the effects of clearing away heat and detoxifying, invigorating the middle and benefiting qi, dispersing the lungs and removing phlegm, clearing the stomach, dissipating blood stasis and reducing swelling. Cabbage is rich in fiber, which can not only provide satiety, but also promote intestinal peristalsis, which can effectively prevent constipation and intestinal cancer, which can lead to weight control. In addition, cabbage is also high in calcium, which is involved in muscle contraction and nerve transmission, enabling people to respond appropriately and quickly.
Originated in southern China, it evolved from pakchoi. Mainly distributed in Guangdong, Guangxi, Taiwan, Hong Kong, Macau and other regions. After the 20th century, it was successfully introduced in Japan.
Variety：The color of the stem varies from white-green to turquoise, the leaves are dark green, and there are small yellow flowers between the stems. There are three types of cultivars: early, medium and late.
Supply Season：It is produced throughout the year, but the ones produced from September to April of the following year in autumn and winter are sweeter.
Storage Method：Seal in a plastic bag and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: It is especially suitable for those who are deficient in Qi and blood, women in puerperium, people with edema, blood stasis, phlegm and asthma, people who have just finished surgery, people with chronic diseases, high blood pressure, high blood fat, chronic bronchitis, and habitual constipation.
Taboo: People with weak spleen and stomach should eat with caution.
Pregnant women can eat cabbage
Properties (TCM): cool
Five Flavors in TCM: sweet
Efficacy Stagnant blood circulation, cooling blood and dissipating blood stasis, detoxification and swelling
Choy sum is rich in nutrition, rich in protein, fat, carbohydrates, dietary fiber, vitamins, calcium, iron, etc. The content of carotene and vitamin C in it is comparable to that of spinach, which has excellent health effects on the human body and improves immunity .
However, if the cabbage heart is cold, it is easy to hurt people's yang energy, and pregnant women with weak constitution should not eat more. It is also a hair product, postpartum patients, patients suffering from acne or chronic diseases should eat less. And patients with chronic diseases such as children with measles in the late stage, scabies, and body odor should eat less cabbage.
*Edible Compatibility：
Suitable: Chinese cabbage and chicken: Because cabbage has the functions of helping digestion, regulating viscera and regulating intestines, while chicken has the functions of filling essence and marrow, promoting blood circulation and regulating menstruation, the two cooperate properly. Contraindications: Not reported in the literature.
Cooking Skills：Most mature cabbage will have small yellow flowers. Some restaurants will remove the small yellow flowers so as not to give customers the feeling that the choy sum is too old or too ripe. Edible parts are leaves and tender stems. Soak cabbage in water for about 45 minutes, then rinse several times under running water.
Stir-fried food, stir-fried, garlic can be. The cooking time of choy sum should not be too long, so as to avoid poor taste and loss of nutrition.
Notes：Soak the flower centers in water for about forty-five minutes to allow the gnats to float out; then rinse well under running water. Since the surfaces of flowers and leaves tend to accumulate the most pesticides, the surfaces of flowers and leaves must be washed carefully.
Dish：
Stir-fried beef with cabbage and cabbage with oyster sauce.
🥗 Product Category (English)： Choi Sum
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ 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.
