Social Enterprise Fushan Grange
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Social Enterprise Fushan Grange / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables 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.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft 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：Brassica parachinensis Bailey
Other Names：Choi Sum
Product Description：Because Westerners have never been very good at distinguishing between cabbage and other crops, they often confuse various vegetables in terms of names. Choy sum (also known as tall choy sum) produced in Guangdong Province is a type of choy sum, which is larger and sweeter than ordinary choy sum. It gets its name because it is produced in winter and is produced later than ordinary cabbage. It can be fried or boiled with crucian carp.
Sweet, cool in nature. It has the effects of clearing away heat and detoxifying, invigorating the middle and benefiting qi, dispersing the lungs and removing phlegm, clearing the stomach, dissipating blood stasis and reducing swelling. Cabbage is rich in fiber, which can not only provide satiety, but also promote intestinal peristalsis, which can effectively prevent constipation and intestinal cancer, which can lead to weight control. In addition, cabbage is also high in calcium, which is involved in muscle contraction and nerve transmission, enabling people to respond appropriately and quickly.
Originated in southern China, it evolved from pakchoi. Mainly distributed in Guangdong, Guangxi, Taiwan, Hong Kong, Macau and other regions. After the 20th century, it was successfully introduced in Japan.
Variety：The color of the stem varies from white-green to turquoise, the leaves are dark green, and there are small yellow flowers between the stems. There are three types of cultivars: early, medium and late.
Supply Season：It is produced throughout the year, but the ones produced from September to April of the following year in autumn and winter are sweeter.
Storage Method：Seal in a plastic bag and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: It is especially suitable for people with qi and blood deficiency, puerperium women, people with edema, blood stasis, phlegm asthma, people who have just undergone surgery, people with chronic diseases, hypertension, hyperlipidemia, chronic bronchitis, and habitual constipation.
Contraindications: People with weak spleen and stomach should eat with caution.
Suitable: Chinese cabbage and chicken: Because cabbage has the functions of helping digestion, regulating viscera and regulating intestines, while chicken has the functions of filling essence and marrow, promoting blood circulation and regulating menstruation, the two cooperate properly. Contraindications: Not reported in the literature.
Cooking Skills：Most of the mature cabbage will have small yellow flowers. Some restaurants will pluck the small yellow flowers to avoid giving customers the feeling that the cabbage is too old or too mature. Edible parts are leaves and tender stems. Soak the cabbage in water for about 45 minutes, then rinse under running water several times.
Notes：Soak the flower centers in water for about forty-five minutes to allow the gnats to float out; then rinse well under running water. Since the surfaces of flowers and leaves tend to accumulate the most pesticides, the surfaces of flowers and leaves must be washed carefully.
Dish：Stir-fried beef with cabbage and cabbage with oyster sauce.
Suggested Eating Method：
Most of the mature dishes will have yellow flowers. Some restaurants will remove Xiaohuanghua to avoid the feeling of being too old or mature to give the guests. The edible part is leaves and tender stems. Soak the heart of the vegetables in the water for about 45 minutes, and then rinse several times under the flowing water.
🥗 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.