[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Dry Vegetable Manchurian

Preparation Time: 10 Mins
Cooking Time: 30 Mins
Serves: 4

Ingredients

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Carrot – 1 no. grated
Cabbage – 1 cup finely grated
French Beans – 2 nos cut up
Capsicum – 1/2 no. finely chopped
Chopped Ginger – 1/2 tsp
Chopped Garlic – 1/2 tsp
Spring onion stalk – 2 tsp
Spring onion – 2 tsp
Salt to taste
Pepper
All purpose flour/Maida – 3 tsp
Corn flour – 2 tsp
Oil for frying

For Manchurian sauce
Oil – 2 tsp
Chopped Ginger – 1/2 tsp
Chopped Garlic – 1/2 tsp
Spring onion – 1/4 cup
Spring onion stalk – 2 tsp
Vinegar – 2 tsp
Soy sauce – 2 tsp
Red Chili sauce – 3 tsp [Buy: https://goo.gl/aKh3T2]
Tomato Ketchup – 2 tbsp [Buy: https://goo.gl/WCynbE]
Pinch of Salt
Pepper powder – 1/4 tsp
Little Water
Garnish it with Spring Onion stalk

Method:
1. In a mixing bowl add carrot, cabbage, french beans, capsicum, chopped ginger, chopped garlic, spring onion stalk, spring onion, salt, pepper, all purpose flour/maida and corn flour.
2. Mix well, vegetables leave to water knead to get a dough like mixture.
Note: If the vegetables did not bind add little all purpose flour/maida to bind them well.

3. Take some mixture and make them a even size balls. Keep aside.
4. Heat oil for frying in a kadai.
5. Add the vegetable balls and deep fry them till it turns crisp and golden color.
Note: Keep the flame on low, it has to cook through otherwise uncooked from inside balls.

6. Heat oil in a pan. Add chopped garlic, chopped ginger, spring onion, spring onion stalk and saute for few minutes.
7. Now add vinegar, soy sauce, red chili sauce, tomato ketchup, salt, pepper powder and mix well.
8. Then add little water to the sauce and cook for few mins
9. As the sauce thickens add the fried vegetable balls and coat it evenly.
10. Garnish it with spring onion stalk.
11. Serve the hot Dry Vegetable Manchurian as a starters and enjoy with your family and friends.

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[do1 tong4] “POLYSACCHARIDE” in Cantonese (多糖) – Flashcard. Additional information about the word: polysaccharide (complex carbohydrate such as starch 澱粉|淀粉 and cellulose 纖維素|纤维素).