🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Organic Farmula / Kam Tin
🔖 Certification： Hong Kong Organic Resource Center Organic Certification Number C20003
🌱 Producer Introduction：
Hong Kong has large and small organic farms with hundreds of or small. Organic Farmula are one of the large -scale. It covers an area of 80,000 feet. It has one of the largest greenhouses in Hong Kong. It adopts scientific research technology and is committed to developing modern organic farming.
"Organic Farmula" wants to choose a local dish that is more assured of Hong Kong people than one more Hong Kong dishes, a native Hong Kong cuisine.
"Organic Farmula" planned in May 2019, and the land wasteland was opened in August. The first batch of dishes were released in December until June 20, 2020. After two spring, summer, autumn and winter, experienced crops have been lost, and production so far can be regarded as stable. "Home Cai" believes that Hong Kong's agriculture must continue to move. It must first modernize, reduce labor, ensure production and quality, to attract more young people to join and continue the sunset industry. At the same time, farms, farms, farms, and high -quality sales platforms must be combined to promote the local real estate industry. Eat, why is it controlled by others? Intersection
"Home Cai" hopes to walk with the "Planting Market", bring organic life to the community, and support health and environmental protection.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Coriandrum sativum L.
Product Description：It is the whole rooted grass of Coriander, a Umbelliferae plant. Warm in nature, spicy in taste. With seasoning and embellishment functions, it can treat the early onset of wind-cold, eliminate food and lower qi, and help digestion. Coriander leaves and coriander seeds are used as spices. Coriander leaves have a unique aroma, but many people resist it. Some studies have pointed out that the acceptance of cilantro may be innate. In addition to coriander leaves, coriander seeds are also commonly used as a spice, but their smell is different from the coriander plant, which has a lemony scent when crushed. Coriander contains a lot of vitamins and minerals, and its carotene is much higher than that of tomatoes and cucumbers. Coriander contains protein, vitamin C, carbohydrates, calcium, fenugreek, carotene and so on.
Native to the Mediterranean and Eastern Europe. Now it is planted all over China, and southern China is the main production area, while Taiwan considers Changhua, Yunlin, and Pingtung as the production areas.
Variety：Coriander is basically a single species of plant.
Supply Season：Hong Kong is available all year round.
Storage Method：Coriander leaves are very easy to turn yellow and rot, so it is safe to use freezing. Soak the roots of coriander in water, put the leaves in plastic bags and store them in the refrigerator for about a week. If the rootless coriander leaves are covered with a damp cloth and placed in a perforated plastic bag, it can be stored in the refrigerator for about two to three days. Whole coriander cannot be used as a garnish when frozen and loses its original crispness.
#Should Be / Avoided：
Appropriate: Suitable for people with lack of appetite and flat stomach. It has a therapeutic and preventive effect on influenza.
Avoid: Eating too much will cause dizziness and gas consumption. People with stomach ulcers, chronic skin diseases, eye diseases and cancer should avoid taking it. When taking nourishing Chinese medicine or decoction and there are peony bark and white peony in it, they should not eat it.
Availability: Not reported in the literature. Acupuncture: Those who take tonics and traditional Chinese medicine Atractylodes and Cortex Moutan should not eat coriander at the same time.
Cooking Skills：Coriander leaves quickly lose their aroma when heated, so coriander is most often used as a garnish or with dishes that don't require cooking. But coriander is easy to attach to parasites, and requires high temperature to be killed. Therefore, eating coriander raw also has certain risks. Coriander is also often added to gravies, sauces, salads or salads. When eaten with meat and other foods, it can remove the stinky smell. Coriander can be added with onions and celery to make soup.
Notes：The rhizome of coriander has the strongest odor and can be used to eliminate fishy smell or as seasoning. Chewing coriander after eating garlic refreshes your mouth.
Dish：Rice noodle soup, coriander preserved egg soup, coriander fish fillet soup, etc.
Supply Period： Hong Kong Is Available All Year Round.
Suggested Eating Method：
Once the leaves are heated, the aroma is quickly lost, so 芫荽 芫荽 is most commonly used as a dish or used to match dishes that do not need to cook. But it is easy to attach parasites and need to be killed at high temperature. Therefore, there is a certain risk of eating raw 有. When conditioning gravy, seasoning sauce, salad, or cold dishes, 芫荽 often adds crickets. Eat with foods such as fishy fish, you can remove its smell. You can add onion and celery to boil the broth.
🥗 Recipes (English Veersion)：
Google Recipe 🔍 :
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🔅Note (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.