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：
Chinese Name：紅橡葉生菜
Other Names：Red Oakleaf
Product Description：Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even more memorable quality than its attractive foliage. Green leaf lettuce tends to have more vitamin C, while the red variety offers more vitamin K.
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm.
When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.
Salads may be served at any point during a meal:
Appetizer salads — light, smaller-portion salads served as the first course of the meal
Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw
Main course salads — usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese
Dessert salads — sweet salads containing fruit, gelatin, sweeteners or whipped cream
Variety：Lettuce is categorized into six different types, also known as subspecies or botanical varieties. The six types of lettuce are crisphead (iceberg and Batavian), Romaine, butter, Latin, leaf and stem. All lettuce types except for iceberg occur in red and green leaf form. Oak leaf lettuce is a type of butter lettuce. Butter lettuces are known for their compact heads, their quilted leaf texture and their mellow flavor. They are also great short season varieties as well as more heat-tolerant than crisphead lettuce.
Supply Season：Red Oak Leaf lettuce is available in the spring and early summer months.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：Salads are often mixed with vegetables, meat, seafood or eggs and mayonnaise. Vegetable salad can be used as a seasoning for some dishes, and is often used as a sandwich filling. Types of salads include egg salad, chicken salad, tuna salad, shrimp salad and ham salad. In denmark, salads and slices of meat are made into open-topped sandwiches (smørrebrød), as well as cucumber, horseradish, italian and russian salads.
Notes：It is not advisable to eat only one type of vegetable with salad as a main meal. It is recommended to choose 3 to 4 types to absorb different amounts of nutrients and achieve a "complementary" role.
Security Question
It is not recommended to pre-wash and store before consumption, which may promote bacterial growth and increase the chance of spoilage.
In the process of making salads, vegetables and many ingredients are not boiled, so if they are left for too long, they will easily deteriorate and even cause food poisoning.
Dish：A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed, often with salad dressing). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat
Suggested Eating Method：
Salads are often mixed with vegetables, meat, seafood or eggs and egg yolk sauce. Vegetable salad can be used as a seasoning of a part of the dish and is often used as a sandwiches. The types of salad include egg salads, cockdin salads, swallow fish salads, shrimp salads and ham salads. In Denmark, people make salads with meat slices into the top layer of non -covered open tanks (English: SMøRREBRøD). Other types include cucumber salads, hot root salads, Italian salads, and Russian salads.
Cut or tear slices after the leaves are cleaned, cut or sliced after cooked rhizomes, cut or slices that can be eaten raw, and can be cooked after cutting or sliced. Miscellaneous grains must be cooked. If the fish is fresh and sliced to make fish, it must be cooked.
These salad sauce can be used as seasonings for cold salads.
mayonnaise
British salad sauce
Louis sauce
Garden salad sauce
Russian salad sauce
Qiandao salad sauce
olive oil
French olive oil
Fragrant vinegar
onion
Hefeng salad sauce
Cut or tear slices after the leaves are cleaned, cut or sliced after cooked rhizomes, cut or slices that can be eaten raw, and can be cooked after cutting or sliced. Miscellaneous grains must be cooked. If the fish is fresh and sliced for sashimi, it must be cooked if it is not.
🥗 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.
