Description
Yunnan Organic Certified Vegetables
🚚 The Fastest Delivery Time : On Tuesday, Thursday, Saturday, arrived.
🐝 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：Allium cepa L.
Chinese Name：洋蔥 | 洋葱
Other Names：Onion
Product Description：Yangshuo is a two- or three-year-old vegetable and is a common home-cooked dish or condiment. Onions are known as the "Queen of Vegetables" in foreign countries. Yang is rich in sulfurized propylene-based compounds, vitamins and minerals. Onion is warm and pungent in nature, and has the functions of dispersing wind and cold, helping digestion, soothing the nerves, preventing and treating osteoporosis, and preventing and fighting cancer. The antioxidants contained in onions can scavenge free radicals in the body and have anti-cancer and anti-aging effects. It is often widely used to make various dishes, such as curries, salads, etc. It is also an essential material in many Western cuisine sauces.
Onions are native to southwestern Asia to the Mediterranean coast. It has been cultivated in the Mediterranean region for centuries, and the ancient Egyptians had records of eating onions as early as 3200 BC, and onions were introduced to China after the Ming Dynasty. At present, the main origins are China, India, the United States, Turkey and Pakistan.
Variety：All onions are originally from the same species, allium cepa
After hundreds of years of evolution, hundreds of varieties have emerged. If distinguished by the color of the bulb skin, there are purple red, maroon, light brown red, yellow to light yellow. The popular onion varieties are white, yellow and purple.
White onion: It contains high sweetness and high water content, with less pungency, and its white color comes from phenolic compound flavonoids, which have antioxidant effects. The juicy nature of white onions makes them ideal for stewing, boiling, salads or roasting.
Yellow onions: They are the most productive, and their high sweetness makes them ideal for stir-frying or soups.
Purple onion: Also known as "red onion", its color is derived from water-soluble anthocyanins, but this is only found on the surface of the scale leaves, and its color will be diluted and faded after cooking. Purple onion has less pungent and pungent taste, crisp and refreshing, suitable for salad.
In addition to distinguishing by color, it can be distinguished by the time of harvest. Ordinary onions are harvested in autumn, but there is a spring onion, which is planted in late autumn and harvested when it is not fully mature in the following spring and early summer. The taste is relatively light and juicy, but it is more prone to spoilage.
Supply Season：There are supply throughout the year, and the prosperity period is 10 to December.
Storage Method：Buy onions should be placed in a dry and ventilated place to avoid germination. The ones that have been cut should be wrapped in plastic wrap and stored in the fruit and vegetable cabinet in the refrigerator.
#Should Be / Avoided：
Appropriate: generally edible. Onion contains prostaglandin A, which can dilate blood vessels, reduce blood viscosity, lower blood pressure, prevent thrombosis, and is beneficial to patients with hypertension, hyperlipidemia and cardiovascular disease.
Contraindications: Patients with itchy skin, stomach or eye diseases should eat less.
*Edible Compatibility：
Affordable: If onion and tea are eaten together for a long time, the antioxidant flavonoids contained in the two can reduce the incidence of coronary heart disease. Phase g: onion should not be eaten with honey, so as not to cause eye discomfort. Onions should not be eaten with marine fish, because the oxalic acid in onions will decompose and destroy the protein in marine fish, which is not conducive to absorption. It is also not advisable to eat onions with kelp, because the oxalic acid in onions will form stones with the minerals in kelp, and eating too much will make people constipated.
Cooking Skills：The sulfonylurea butyric acid in the onion is easy to volatilize after being cooked for a long time, and loses the effect of lowering blood sugar, so the onion should not be cooked for a long time. But be aware that prolonged cooking can caramelize the sugar in the onion, making it sweeter. If you want to avoid tears when you cut onions, cut them in water, or refrigerate them for a while before cutting them.
Notes：Because onions are prone to produce volatile gases, they should not be eaten in excess. Excessive consumption can cause bloating.
Onions predict how cold the next winter will be. If the onion skin is thick, it means that the next winter will be severe; on the other hand, if the onion skin is thin, it means the next winter will be mild.
Dish：As a side dish for stir-fries, pizza, salads, soups, scrambled eggs with onions, etc.
Supply Period： There Are Supply Throughout The Year, And The Prosperity Period Is 10 To December.
Suggested Eating Method：
The sulfuric acid in the onion is easy to volatilize after cooking for a long time, losing the effect of lowering blood sugar, so the onion should not be cooked for a long time. However, it should be noted that long -term cooking can make the sugar in the onion, which increases the sweetness.
If you want to avoid tears when you are stimulated by onions when cutting onions, you can put the onion in the water and cut it for a while before cutting on the onion.
🥗 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
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.
