Description
Lyfegreen
🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Background
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：
Chinese Name：刺蔥
Other Names：Shallots
Product Description：Residents in the Shuishian area, whether they are aboriginal or Han Chinese, like to eat dogwood, and it is commonly known as thorny onion by this common name. Residents have developed unique cooking methods and food culture from their daily lives. Their eating methods are not only cold salad, deep-fried, soup, soaked in wine, but also made into biscuits and cakes, fully showing the diversity of scallion diet. The scientific name of Cornus officinalis is generally not commonly used, but "thorny onion" can be catchy by any resident. When eating, pick the young heart leaves or the young parts of the seedlings. The most common method of eating is to wash the tender heart leaves or tender koji, and knead them with salt to make them soft. , put it into a green bamboo tube, add appropriate salt to make it a little acidic, and its flavor is especially good. Another way to eat it is to mash the young leaves or young shoots into a paste, and serve it with soy sauce to make a condiment. Han people like to eat deep-fried scallions, tofu served cold, or as a condiment when cooking soup. The light fragrance that emanates is endless aftertaste. The medicinal effects are warming, drying dampness, killing insects, and relieving pain; mainly treating bruises, rheumatism, colds, cold pain in trusted subordinates, cold drinks, and decoction. There is a folk saying that "dispels injuries and relieves stagnation". Recently, local residents put the roots and stems of shallots into wine, and named it "scallion wine".
Variety：
Supply Season：available all year round
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：刺蔥，又有人稱「打納」，因為背後帶刺，在處理過程中請使用剪刀取下葉片，梗的部分可用刀背稍微敲一下，或是用熱水燙過使其軟化，即可開始進行料理。
🥗 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.
