🚚 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：
There are already hundreds of organic farms in Hong Kong. Jujiacai is one of the largest, covering an area of 80,000 square feet. It has one of the largest greenhouses in Hong Kong. It adopts scientific research technology and is committed to the development of modern organic farming. the
"Organic Farmula" would like to choose more Hong Kong people to choose a local dish that they can eat with confidence, a native Hong Kong vegetables 🌱.
"Organic Farmula" was planned in May 2019, ground was broken in August, and the first batch of dishes was released in December, until June 20, 2020 when it officially obtained organic certification. During the two seasons of spring, summer, autumn and winter, we experienced crop failures, and production has stabilized so far. "Organic Farmula" believes that if Hong Kong's agriculture is to continue, it must first modernize, reduce labor, and ensure production and quality, so as to attract more young people to join and continue the sunset industry. At the same time, farms and farms, farms and high-quality sales platforms must be combined to promote local industries. What to eat and what to use, why should it be controlled by others? !
"Healthy express" hopes to go with the "Homegrown Foods", bring organic life to the community, and personally support health and environmental protection 💪🏻.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Zingiber officinale Roscoe
Product Description：Fresh rhizomes of the perennial herb Ginger. The yellow-brown fleshy roots are thick, branched, with fibrous roots, and have a spicy and aromatic smell. It is a must-have condiment in the kitchen. Pungent in taste, warm in nature (sub-ginger is slightly warm, dry ginger is hot). Returns to the spleen, lung and stomach meridians. Indications of wind-cold cold, vomiting and diarrhea, cold-drinking asthma and cough. Ginger is not only rich in minerals and vitamin C, but also its volatile oils are zingeroneol, shogaol and gingerol. The chemical effects of the former two have the effect of anti-emesis, while the latter has the effect of promoting blood circulation and anti-oxidation.
The origin is India and China. More common in tropical Asia. It is produced in most parts of China.
Variety：According to the growth stage, it is divided into: (1) Zijiang (excavated when the root is still young and has purple scales) (2) Pink ginger (do not excavate in the young period until the outer skin turns khaki, this period Ginger has the most delicate taste)
(3) Old ginger (Any meat ginger grows, and it is not harvested until it is aged. At this time, the ginger meat has been fibrotic, and the outer skin is completely dry and wrinkled, with a gray color.) (4) Ginger mother
(Let the old ginger grow, don't dig it until the next year, and dig it out until the new ginger grows around) It is classified by skin color: (1) Gray-white ginger
(The skin is grayish-white, and tender ginger is less spicy, so it is suitable for frying or pickling; old ginger is spicy and less watery, and is used for seasoning or medicinal purposes) Pickled and candied.) (3) Yellow Ginger
(Bright yellow or light yellow, tender ginger should be marinated and candied, old ginger should be made of ginger powder or medicinal)
Supply Season：Young ginger is mostly dug in August; old ginger is dug in November. Medicinal ginger is excavated in autumn and winter (October to December) when the stems and leaves are withered and yellow.
Storage Method：Young ginger and powdered ginger are not resistant to storage. They should be wrapped in plastic wrap and stored in the refrigerator for a maximum storage period of two weeks. Ginger is not suitable for refrigerated storage, otherwise it will lose water. Ginger without incision only needs to be placed in an indoor ventilated place. Any cut ginger should be wrapped in plastic wrap, stored in the refrigerator, and used within two weeks.
#Should Be / Avoided：
Appropriate: People with cold constitution, the elderly (helps to prevent high blood pressure) Taboo: Use with caution if there is heat in the viscera. Patients with yin deficiency and internal heat, eye diseases and hemorrhoids should not eat it.
Affordable: Eating with winter melon, which is cold and cool, can neutralize its coldness and enhance the diuretic effect. Phase g: Eating with alcohol is easy to make hemorrhoids recur.
Cooking Skills：Ginger is widely used. Due to its strongest spiciness, old ginger is often used to make seasonings. When cooking meat, such as pork or fish, ginger can not only remove the fishy smell, but also enhance the aroma. Ginger can also be ground into juice and used as a dipping sauce, and tender ginger with more water is the most suitable. Ginger can also be pickled into kimchi. And cooking chicken wine, ginger duck will use old ginger. Ginger will be sliced, shredded, or chopped into minced ginger depending on the type of dish. Since the aroma of ginger is not heat-resistant, the cooking time should not be too long. If you want to retain the aroma of ginger, you need to abandon the traditional method of sauteing and add ginger later. Since the skin of ginger has the effect of stimulating the stomach to secrete digestive enzymes and reducing swelling and water, there is no need to deliberately peel off the skin when cooking ginger.
Notes：Ginger hurts the yin and helps the fire, so don't eat too much.
Ginger contains a lot of gingerol. Eating on an empty stomach or taking a large amount at one time will stimulate the kidneys to drain gingerol, and cause symptoms such as dry mouth, sore throat, constipation, and rising fire. Avoid raw ginger in summer.
Old ginger tastes hotter than pink ginger and tender ginger, because old ginger contains the most gingerols. Medical research has found that eating ginger with other medicines may increase the body's absorption of medicines.
Dish：Fried crab with ginger and green onion, pork feet ginger, dried tangerine peel and old ginger in duck soup, ginger buried in milk, and cola in ginger.
Suggested Eating Method：
Ginger is widely used. Due to the strongest spicy taste of ginger, ginger is often used to make seasonings. Cooking meat, such as pork or fish, ginger can not only remove the fishy smell, but also enhance the aroma. Ginger can also be grinded into juice. It is used as a dip, which is the most suitable for tender ginger with more water. Ginger can also be marinated into kimchi. Ginger will be used for cooking chicken wine and ginger duck. Ginger will be cut into slices, silk, or chopped into ginger. Because the scent of ginger is not heat -resistant, the cooking time should not be too long. If you want to keep the scent of ginger, you need to abandon the traditional savory approach and add ginger later. Because the skin of ginger has the effect of stimulating gastrointestinal secretion and swelling and water,
There is no need to deliberately cut off the epidermis when cooking ginger.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
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