Description
Thailand Organic Series
🚚 The Fastest Delivery Time : It takes 2-7 days.
🐝 Supplier / Place Of Origin：Thailand Organic Series / Mae Chaem, Thailand
🔖 Certification： The Ministry of Agriculture and Cooperatives Organic Certification TAS9000,
Thailand Organic Agriculture Certification (ACT) [pending confirmation]
🌱 Producer Introduction：
The local producer of over 50 kinds of organically grown premium products which is certified by Thai's government.
These fruits are grown in an area of 100 rais and include a large variety of products. Some fruits are organic certified, some grown organically and others grown with conventional means. Fruits are seasonal and therefore not available throughout the year with the exception of citrus, bananas and papaya which have a longer seasonality.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Allium fistulosum
Chinese Name：大蔥 | 大葱
Other Names：Leek | Welsh Onion
Product Description：Green onions are a must-have in the daily kitchen and are very tasty for cooking, while green onions are mostly used in northern dishes. Onion can remove the odor in greasy and thick dishes such as fishy mutton, and can also stimulate the secretion of digestive juice and increase appetite. In addition to seasoning, it can also prevent diseases. The white part of green onion is rich in vitamin C, which can relieve symptoms such as headache, nasal congestion, and diarrhea in the early stage of a cold. The green part of the onion contains allicin, which can promote the absorption of vitamin B1, as well as sterilization and antibacterial effects.
Green onions 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. At present, they are planted all over China, but the northern part of China mainly produces green onions, and the southern part produces shallots.
Variety：Green onions 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：Available all year round, peak season is 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 green onions 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：Green onions are mostly used for dry frying, frying, and scallion leaves are rich in carotene, so don't throw them away easily.
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 green onions should not be squeezed hard, otherwise the cell fluid will overflow and rot. Refrigerated green onions should be gently moved to the room to thaw.
Dish：Baked lamb with green onions, ingredients for steamed fish, green onion and red dates soup.
Suggested Eating Method：
The green onions are mostly used for frying and frying, and the onion leaves are rich in carotene. Don't discard it easily.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅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
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (I will have organic farms). 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.
