Yunnan Organic Certified Vegetables
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🐝 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：Solanum melongena L.
Product Description：Sweet, cool in nature. It has the functions of clearing heat and promoting blood circulation, relieving pain and swelling, cooling blood and detoxifying, removing blood stasis and relieving pain, dispelling wind and dredging collaterals, and facilitating bowel movements. The purple skin of eggplant is rich in vitamin P, which has the effect of strengthening the microfilament blood vessels, so that the microfilament blood vessels remain flexible and will not harden, so it can prevent high blood pressure and cardiovascular diseases. In addition, eggplant is richer in radiculine, stachydine, and other alkaloids, which are particularly effective in lowering blood pressure.
Native to southeastern Asia and India, it was introduced to Europe in the 13th century and America in the 16th century. China has a long history of cultivating eggplant, so it is said that it originated in China and was introduced to Japan from China in the 18th century. It is now cultivated all over China.
Variety：It is an annual herb, tropical perennial. Stems of eggplant are erect, branched; leaves large, ovate to oblong-ovate; flowers large, 2.5-3 cm in diameter, calyx 1-1.5 long
cm, corolla usually white or purple. The fruit has a smooth outer skin, mostly purple or purple-black, and there are also light green or white varieties. Various shapes, including round, oval, pear-shaped and so on.
There are two common varieties of eggplant:
1. Round eggplant (S. melongena var. esculentum), a large spherical fruit with purple or black purple fruit straps, mainly cultivated in northern China;
2. Long eggplant (S. melongea. var. serpentinum), with slender fruit and purple-red skin, mainly cultivated in southern China.
In addition, eggplant (Solanum seaforthianum Andr. var. album Hort.) sold in Taiwanese market is said to have been introduced by Hong Kong to successful cultivation.
Supply Season：The main production period is from November to June of the following year, and Hong Kong is supplied throughout the year.
Storage Method：Wipe off the water or air dry naturally, seal the eggplants with plastic wrap and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Suitable: Suitable for people with fever, constipation, high blood pressure, arteriosclerosis, fundus hemorrhage, hemoptysis and those who are prone to internal bleeding. Eggplant may also reduce the risk of jaundice, hepatomegaly, and gout.
Taboo: The eggplant after autumn is bitter in taste and even more cold in nature. People with deficient constitution should not eat more. Deficiency of cold and weak spleen, skin sores, pregnant women and people with eye diseases should not eat. Tuberculosis patients are prone to allergies if they eat eggplant during anti-tuberculosis treatment. Some people are allergic to eggplant and feel their lips are red and hot after eating. People with indigestion and chronic diarrhea should not eat more, and those with intestinal slippery diarrhea should take it with caution. If you add ginger and garlic to cook together, you can reduce the coldness.
Appropriate: 1. Eggplant and pepper: The rich vitamin P component of eggplant helps the human body to absorb the vitamin C of pepper. On the one hand, it can protect the function of capillaries, and on the other hand, it can reduce the precipitation of melanin, thereby exerting the function of whitening the skin. 2. Eggplant and cheese: The vitamin K contained in eggplant helps the body absorb calcium in cheese, which can increase bone density and promote bone growth. Avoid: 1. Eggplant and bean: The oxalic acid of bean will combine with the calcium contained in eggplant during the digestion process to form calcium oxalate that cannot be absorbed by the human body, thus affecting the absorption rate of calcium. 2. Eggplant and carrots: Carrots contain a vitamin C decomposing enzyme that destroys the vitamin C in eggplants, thus reducing its original nutritional value.
Cooking Skills：There are various ways to eat it, such as stir-frying, roasting, frying, steaming, mixing, and cooking. Eggplant is rich in flavonoids, and the place where the skin and the eggplant flesh are connected, the content is more abundant; the eggplant skin contains a variety of compounds that are beneficial to human health, and it is not recommended to peel it when cooking.
The edible part is the fruit, and its roots, leaves, flowers and stalks are also used for medicinal purposes. After the fruit has been soaked in water for 15 minutes, the surface of the eggplant is cleaned with a brush. Old eggplant contains a high amount of solanine, which is harmful to the human body, and should not be eaten. Since eggplant is highly alkaline, raw food will have a bitter taste, so it is suitable for cooked food.
Notes：The bitterness of eggplant can be judged from eggplant age and eggplant size. Length is 8 ~ 16
Centimeter-sized eggplants taste better, over-ripe varieties have a more bitter taste, while over-ripe eggplants are soft and have brown spots on their skins, have many seeds, and taste more bitter. In the folk, it is customary to combine burnt eggplant with garlic cloves to taste better.
Dish：Fish-flavored eggplant, steamed eggplant with minced garlic, roasted eggplant, boiled eggplant with pork.
Supply Period： The Main Production Period Is From November To June Of The Following Year, And Hong Kong Is Supplied Throughout The Year.
Suggested Eating Method：
There are various ways to eat, all can be fry, burned, fried, steamed, mixed. Eggplant is rich in flavonoids, and the epidermis is connected to the place where the skin is connected. The content is richer; the eggplant skin contains a variety of compounds that are beneficial to human health. It is not recommended to peel it when cooking.
The edible part is fruit, and its roots, leaves, flowers, and ethics are also used for medicinal use. After the fruit is soaked in water for 15 minutes, clean the eggplant surface with a brush. Old eggplant contains highly harmful tomato -alkali to the human body, and it is not advisable to eat. Because the eggplant is more alkaline, raw food will have a bitter taste, so it is suitable for cooking.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
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🔅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.