🚚 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：Amaranthus tricolor L.
Other Names：Red Amaranth
Product Description：Amaranth are generally good sources of vitamins and minerals, including rich sources of vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folic acid, calcium, phosphorus, potassium, iron, magnesium, zinc, copper, and manganese and other nutrients. Amaranth seeds, like quinoa and buckwheat, are among the rare foods that contain the full set of 20 amino acids.
Some studies have shown that the seeds of amaranth or its oil may be helpful in preventing high blood pressure and cardiovascular disease, and long-term intake may be beneficial in lowering blood pressure and blood lipids.
Variety：Red amaranth plant shape, with upright type. Branched from the stem, the surface is cylindrical and smooth, the stem is light red to dark red, and the petiole is very short. There are various leaf shapes, including round, oval and pointed leaves. The leaves of red amaranth are red, and the soup is slightly purple-red after cooking. The same genus of this variety is Amaranth (A.
virids L.), containing roughly the same nutrients, can also be eaten as vegetables.
Supply Season：The main production period is from April to October each year.
Storage Method：It should be eaten as soon as possible after purchase, or it can also be sealed with plastic wrap and stored in the refrigerator. The shelf life is about 2 to 4 days.
#Should Be / Avoided：
Appropriate: Similar to "Amaranth". It is suitable for people with dysentery, constipation, anemia, chickenpox, whooping cough and sore.
Taboo: Similar to "Amaranth". People with weak spleen and stomach, those with frequent diarrhea should eat less; because of the high potassium content of amaranth, those with poor kidney function and uremia should eat less.
Appropriate: Similar to "Amaranth". 1. Amaranth and pork lean meat: used in soup to clear heat and diuresis, detoxify rash, nourish qi and nourish the stomach. 2. Amaranth and japonica rice: boiled into porridge can clear heat and relieve dysentery. 3. Amaranth and shrimp: Eating together can supplement calcium, which is especially suitable for children to eat, and can promote growth. 4. Amaranth and garlic: Eating together can bring appetizer, spleen, and digestion. Taboo: Similar to "Amaranth". Amaranth and turtle meat: both are cold in nature, difficult to digest when eaten together, and easy to form gastrointestinal stagnation.
Cooking Skills：Edible parts are young stems and young leaves. Cut off the roots, soak them in clean water for about 45 minutes, open the leaves and wash them with running water. Adding a little vinegar or other acid to the cooking helps maintain the red amaranth's bright red color.
Notes：There is a wild vegetable of Chenopodiaceae, also known as wild amaranth (Acroglochin persicarioides Moq.).
A kind of dye used for dyeing cakes, dishes and various foods, named "Amaranth (Amaranth)" edible synthetic coloring, which is processed from the juice of red water spinach.
Dish：Similar to "Amaranth". Amaranth with fish paste, gold and silver eggs soaked in amaranth, stir-fried amaranth with minced garlic, and fresh shrimp and amaranth dumplings.
Suggested Eating Method：
The edible part is tender stems and tender leaves. Remove the roots, soak in water for about 45 minutes, and open the leaves and wash them with flowing water. Adding a little vinegar or other acidic substances during cooking can help keep the red amaranth with a bright red color.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :