Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
🔖 Certification： Organic European
🌱 About the Producer / Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Allium fistulosum
Chinese Name：大蔥 | 大葱
Other Names：Leek | Welsh Onion
Product Description：Leeks are a must-have in the daily kitchen and are very tasty when used in cooking, and leeks are mostly used in northern dishes. Green onions can remove the odor in greasy and flavorful dishes such as fishy mutton, and can also stimulate the secretion of digestive juices and increase appetite. In addition to being used for seasoning, it can also prevent and treat diseases. The white part of leeks is rich in vitamin C, which can relieve symptoms such as headache, nasal congestion, and diarrhea in the early stages of a cold. The green part of leeks contains allicin, which can promote the absorption of vitamin B1 and has bactericidal and antibacterial effects.
Leeks are native to Siberia and the eastern Mediterranean region, and have a long history of cultivation in China, with a history of more than 2,000 years. Nowadays, they are grown in all parts of China, but northern China mainly produces leeks, while southern China produces spring onions.
As Egyptians know, leeks were highly prized in the Middle Ages, when they were the base of a popular soup. The leek has been a symbol of Wales since the battles with the Saxons, with soldiers decorating their hats with leeks in recognition of each other.
Leeks were eaten in ancient Rome and were considered superior to garlic and onions. The 1st century AD cookbook Apicius contains four recipes involving leeks. Raw leeks were Emperor Nero's favorite vegetable, and he ate it in soup or oil, believing it was good for his voice. This earned him the nickname "Porrophagus" or "Leek Eater".
Leeks are a vegetable plant with long leaves and white bulbs that belong to the Liliaceae family (along with garlic, onions, and shallots). The white part of the vegetable is the underground part of the leek and needs to be protected from light.
It is a rustic plant that requires high technical skills and a lot of labor. Due to the mild climate in our area, leeks are available 10 out of 12 months.
After mechanical harvesting, the leeks are cleaned, trimmed and packed directly by the producer.
Leeks contain volatile oil, and the oil contains allicin.
Leeks have a strong bactericidal effect, especially against Shigella dysenteriae and skin fungi. This product can also stimulate sweat glands, have a sweating effect, and can promote the secretion of digestive juices, which has a stomachic effect.
Leeks are effective against roundworm gonadal pain. Take 30 grams of ginger white, mash it and extract the juice, mix it with 30 grams of vegetable oil, take it as one dose (reduced for children), twice a day.
Variety：leeks belong to the same family as onions, and their edible part is the bulb near the root. Its green leaves and green petioles are called "green onion", and the white pseudostem wrapped in layers of leaf sheaths is called "green onion".
The length of the green onion plant can reach one meter, the length of the green onion is more than 30 cm, and the diameter can reach more than 5 cm. The green onion can be divided into long green and short green according to the length of its green onion
Long onion white: It has a strong spicy taste. The famous varieties include Beijing Gaojiaobai and Shaanxi Gu onion. Short onion white: Short onion white is short, thick and thick. The famous varieties include Shandong chicken leg onion and Hebei onion onion.
Supply Season：There are supply throughout the year, and the harvest period is from December to February.
Storage Method：It is recommended to cut the green onion leaves and whites, put them in a plastic bag, and store them in the fruit and vegetable cabinet of the refrigerator.
#Should Be / Avoided：
Appropriate: General people can eat. Brain workers are more suitable for consumption.
Avoid: Onion has a stimulating effect on sweat lines, people with underarm odor should be careful to eat in summer. Patients with gastric ulcer should not eat too much. People with chronic intractable eczema should also eat less green onions to avoid aggravating the condition. In addition, those with yin deficiency and fire are also careful to eat.
*Edible Compatibility：
Affordable: Such as eating with mushrooms can achieve the effect of promoting blood circulation. Put some leeks when eating with shellfish, which can relieve the coldness of shellfish and avoid allergic reactions. Phase gram: After honey is combined with the amino acids of onion, it will produce toxic substances, which will stimulate the stomach and cause diarrhea.
Cooking Skills：How to prepare leeks
Use a paring knife to remove the roots and green leafy tops, quarter the leeks, and cut into the hearts from the middle of the base to the green leafy tips.
Wash the leeks under running water, unfolding the leaves to remove any dirt or sand. Remember to clean your leeks before cooking – don’t forget they grow in the ground!
Then slice, shred, or chop them to suit your recipes!
Very versatile, it can be cooked as a side dish in a variety of recipes, including two world-famous soups: Scotland's Cock-a-leekie and France's Cream of Vichy Soup.
How to cook leeks
Leeks are often cooked, steamed, stewed, or blanched in water before being used for a variety of purposes.
10 minutes
steaming
10 minutes
in boiling water
You can also fry it in a wok or pan with a little oil or cream for 10 to 15 minutes.
For a quick meal, cook leeks in the microwave:
Peel and wash the leeks
cut them into thin slices
Put them into suitable containers
salt, sprinkle with a little water
Cook at full power for 4-5 minutes and it’s done!
Garnish with a dollop of cream and serve with chicken or fish or pasta. If you want to easily enhance your ready-to-eat vegetable garnish, here are some ideas:
Add chicken bouillon cubes
Use white wine as cooking liquid
Think spices: Nutmeg is a perfect pairing with leeks, but curries are also fun
Add a little crème fraîche at the end of cooking
Sprinkle with parmesan cheese
Add some diced potatoes and cook for about two minutes
Notes：Excessive consumption can damage eyesight. Chinese medicine believes that scallions can produce sweat, eliminate phlegm, and diuresis, and it is one of the traditional Chinese medicines for treating colds.
Frozen leeks should not be squeezed hard, otherwise the cell fluid will overflow and rot. Refrigerated leeks should be gently moved to the room to thaw.
Dish：
Leeks are usually cut into 5-10 mm thick slices. Due to the layered structure of leeks, the slices fall apart easily. Different ways to prepare vegetables are:
Boil it to make it soft and mild-flavored. Whole cooked leeks, served cold with a vinaigrette, are popular in France, where they are nicknamed "asperges du pauvre" or "poor man's asparagus."
Deep frying makes it crispier and preserves the flavor.
Raw leeks can be used in salads, especially when they are the main ingredient.
In Turkish cuisine, leeks are sliced thickly, then boiled and separated into leaves, and finally stuffed with a filling that usually contains rice, herbs (usually parsley and dill), onions, and black pepper. For the olive oil salma, add currants, pine nuts and cinnamon, and for the meat salma, add minced meat to the filling. In Turkey, especially zeytinyağlı pırasa (leeks with olive oil), ekşili pırasa (sour leeks), etli pırasa (leeks with meat), pırasa musakka (leeks musakka), pırasalı börek (leeks kökft meatballs) also Cooked.
Swiss Papet Vaudois consists of boiled leeks and potatoes. This is a signature dish of the canton of Vaud.
Papet Vaudois is a dish originating from the canton of Vaud, Switzerland. It consists mainly of leeks and potatoes and is served with sausage. It is often considered the national dish of canton Vaud; the potatoes and leeks happen to be the same colors as the cantonal flag: white and green.
Sarma, commonly sold in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in southeastern European and Ottoman cuisine consisting of vegetable leaves rolled in a filling of grains, minced meat, or both. made. The vegetable leaves can be cabbage, patient dock, kale, grapes, kale or beet greens. Sarma belongs to the broader category of stuffed dishes called dolma.
Keftikas de Prasa, or leek pie, is a staple of Sephardic Jewish cuisine and is served on holidays like Rosh Hashanah and Passover.
Sephardic Jewish cuisine is a culinary tradition developed by Sephardic Jews.
Leeks are an ingredient in leek soup, leek and potato soup, Vichy sauce, and regular leek soup.
Vichyssoise is a soup made from cooked leeks, potatoes, onions and cream. Refrigerate and garnish with chopped chives. It was invented in the first half of the 20th century by French-born chef Louis Diat, head chef at the Ritz-Carlton Hotel in New York.
We use them in our recipe - the green part and the white base. We use leeks and twice-cooked pork in Lo Han Jai.
Waterzoï de Poulet, Panais, Rutabaga and Poireaux
Croatian leek soup cooking
Sautéed fresh leeks
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Leek
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
