Cauliflower, also known as cauliflower, is white in appearance and wrapped in green leaves, which look like a bouquet of flowers from afar, so it is also called cauliflower.
The reason why cauliflower is an evergreen in home cooking is mainly attributed to its extremely high nutritional value.
Cauliflower chopped fried rice
1. Dice the prepared garlic and onion, cut the yellow and red pepper, dice the chicken breast and marinate for a while
2. Then wash the cauliflower, remove the thick stems and cut it up.
3. Next, put the chopped cauliflower into a food blender and puree it.
4. Next, pour the oil into the pan, add the garlic and onion together, and sizzle.
5. Then add the marinated chicken breasts.
6. When the chicken breasts are cooked, add the white cauliflower to the wok and stir-fry together.
7. Finally, when the cauliflower is cooked, season with salt and pepper to taste.
The nutritional value of cauliflower
1. Cauliflower is one of the foods rich in flavonoids.
In addition to preventing infections, flavonoids are also the best blood vessel cleaners, preventing cholesterol oxidation and platelet clumping, thus reducing the risk of heart disease and stroke.
2. Cauliflower has a high vitamin C content, containing 85 to 100 mg of vitamin C per 100 grams, four times higher than cabbage.
Vitamin C is not only good for human growth and development, but also can improve the body's immune function, promote liver detoxification, and enhance the ability to resist disease.
Meanwhile, the carotene content of cauliflower is 8 times higher than that of cabbage, and the vitamin B2 content is 2 times higher than that of cabbage.
In addition, the calcium content of cauliflower is also extremely high, comparable to that of milk.
3. Cauliflower has a water content of more than 90%, which is another good way to replenish water.
Some people's skin will become bruised once they get a small bump and injury, because of the lack of vitamin K in the body.
The best way to replenish vitamin K is to eat more cauliflower.
The selection of fruits and vegetables has always been a major issue, and cauliflower is no exception.
If you know your enemy, you will be able to win a hundred battles. So, let's take a look at the selection method of cauliflower, and shine your eyes on it!
Cauliflower selection methods need to pay attention to the following two main.
The first is the whiteness of the bulb, the bulb is white and yellowish, no different color, hairless flowers for the best products.
The second is the maturity of the flower bulb, to the flower bulb around the best not spread out.
In general, good quality cauliflower is one that is firm and tight as a whole, with a dense, rich green center (creamy white for white cauliflower).
Therefore, when purchasing cauliflower, you should focus on selecting those with snow-white flower bulbs, firm, fine styles, thick and crisp flesh, no insect injuries, mechanical injuries, and no rotting.
In addition, regarding the selection of cauliflower, there are some tips: you can pick the flower bulb with two layers of not yellow not rotten green leaves the cauliflower.
Those flower bulbs are loose, yellow in color, and even black, wet or withered cauliflower are of poor quality, have poor taste, and have a serious loss of nutritional value.
Cauliflower is prone to vegetable worms, in the process of growth, some people in order to reduce the residual damage of cauliflower insects, will spray a lot of pesticides, plus the surface of cauliflower is bumpy and more likely to accumulate pesticide residues.
So before eating cauliflower should be put in salt water soaked for 5 minutes to remove residual pesticides and vegetable worms.
