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：Pisum sativum L.
Chinese Name：豆苗
Other Names：Pea Sprout | Easily Dwarf Pea
Product Description：Sweet and flat. It has the effect of reconciling middle and lower qi and facilitating urination. Bean sprouts are rich in cellulose, which can speed up intestinal peristalsis and help prevent constipation. It also contains chlorophyll, vitamin C and vitamin B, which has a certain effect on eliminating fatigue, beautifying skin care.
Native to the Mediterranean and Central Asia. It was first introduced to northern India, and then to China through Central Asia. It is now cultivated all over the North and South. At the beginning, they mainly used tender pods and tender beans. Later, in southern regions such as Guangzhou and Meixian in Guangdong Province, tender shoots and tender leaves were also eaten, called pea sprouts. Now it is regarded as a good vegetable in the whole country.
Variety：Bean sprouts are the young stems and leaves of snow peas, with young leaves and green leaves. In the Ming Dynasty in the 16th century, it was called "Han Bean Sprout" by "Zunsheng Bajian", and later it was called "Dragon mustard", but due to the water fern (Ceratopteris)
thalictroides) and Gracilaria verrucoca (Gracilaria verrucoca) are also known as "Dragon mustard vegetables", the three are easily confused, so it is more appropriate to call this variety "bean sprouts".
Supply Season：The main production period is from November to April of the following year. Most of China is artificially cultivated and produced throughout the year.
Storage Method：Bean sprouts are not suitable for storage. It is recommended to buy them immediately, or put them in a perforated fresh-keeping bag and put them in the refrigerator for short-term storage.
#Should Be / Avoided：
Appropriate: It is suitable for people with heat and thirst, people with scabies, and it is also beneficial for people with high blood pressure, diabetes, and heart disease.
Contraindications: Not reported in the literature.
*Edible Compatibility：
Suitable: Shrimp and bean sprouts: Bean sprouts are cool in nature, have a heat-clearing effect, and can make the skin smooth and soft. Shrimp is rich in protein, calcium and phosphorus, etc. Both of them are eaten together for the constitution, low blood pressure and appetite. Symptoms such as sluggishness and energy decline have therapeutic effects. Contraindications: Not reported in the literature.
Cooking Skills：The edible part is located on the young leaves. Soak the bean sprouts in water for 45 minutes and rinse under running water. To cook tender and delicious bean sprouts, they can be simmered in soup and then fried, or fried in chicken oil to bring out the smooth flavor.
Notes：Guangxi folk refers to bean sprouts with the symptoms of curing fever, relieving cough, clearing heat and detoxifying, dispelling stagnant qi, and relieving physical exhaustion.
Dish：Grilled bean sprouts with scallops, grilled bean sprouts with crab meat, fried bean sprouts with chicken oil and garlic, and grilled bean sprouts with oyster sauce.
Supply Period： The Main Production Period Is From November To April Of The Following Year. Most Of China Is Artificially Cultivated And Produced Throughout The Year.
Suggested Eating Method：
The edible part is located in the tender leaves. Soak the bean seedlings in the water for 45 minutes and clean it under the flowing water. To cook tender and delicious bean seedlings, you can put it on the soup and stir -fry, or stir -fry with chicken oil to bring out a smooth flavor.
🥗 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.
