Next Delivery : The 2-Day Delivery.
Supplier: Dianyuan Fengzhigu Reserve, Panlong District, Yunnan
Nutritional value: Cauliflower is also called cauliflower. This plant makes the slices cover the head and protect the cabbage from sunlight. Cauliflower is rich in vitamin C, folic acid and potassium. It belongs to the cruciferous family and contains vitamin C, U, etc., which can inhibit the activity of carcinogens and help eliminate harmful free radicals in the body.
The nutrition of cauliflower is very comprehensive, including vitamin C, protein, dietary fiber, folic acid, complete vitamin B complex, etc. It is very helpful for vascular health, rapid blood circulation, improvement of overall immunity, anti-stress, and anti-oxidation. effect. Cauliflower is high in fiber and low in calories, with only 25 calories per 100 grams, compared to 140 calories per 100 grams of white rice, which is suitable for adding an appropriate amount to your daily diet.
Cruciferous anti-cancer
Broccoli flowers are most in season from mid-December to April. Broccoli and broccoli, broccoli, kale, Brussels sprouts, and cabbage belong to the cruciferous family. Cruciferous vegetables contain isothiocyanate (Isothiocyanate), which can reduce the risk of cancer, and have anti-inflammatory and immune-boosting properties effect of force. The most commonly bought cauliflower in Hong Kong is the white cauliflower, but there are actually orange (25% more vitamin A), green and purple (containing anthocyanins) varieties, just because the white cauliflower has a shorter planting period, only need One and a half months, other colors are planted for at least three or four months, so the market rarely sells cauliflower of other colors. In recent years, local organic farmers have been actively trying to grow these specialties, including another more special cauliflower. Romaine cauliflower is made up of many spiral florets, one by one, small geometric shapes are tightly grouped together, and it feels very healing!
Eat smart
Cauliflower is rich in nutrients, including vitamin C, so it is not advisable to overcook it to avoid losing its flavor and nutrients. It is advisable to steam, fry or boil it for about 5 minutes. Because the small flower buds that are mainly eaten are closely clustered and easy to hide insect eggs, it should be soaked in salt water for 5 minutes when cleaning, and then rinsed with running water. But the branches of cauliflower are actually more nutritious than the buds. As long as the coarse fibers on the surface of the branches are removed, sliced and cooked can be eaten. Some compounds in cauliflower can chemically react with aluminum or iron. Aluminum can turn cauliflower yellow and iron brown or blue-green, so be careful when cooking with pots. More importantly, cauliflower should not be eaten in excess, because it contains a small amount of substances that can cause goiter. It is best to match it with foods rich in iodine, such as kelp, seafood, eggs (yellow), etc., gout patients or kidney dialysis patients, taking Anticoagulants are also not suitable for patients.
Cooking method:Cauliflower can easily become mature from unripe in an instant, and the stalks can be turned off when they become soft; it can be served with tomato stir-fry or braised pork, and it has a strong flavor when cooked with curry. Heat cooking oil in a wok, saute ginger slices, and add vegetables. Cooking steps: Add chicken broth and cook for 3 minutes.
Edible parts are flower buds, pedicels and tender stems. Rinse it with water first, and soak the broccoli in salt water for about 45 minutes to let the worms come out; then rinse it off under running water. Since the flower buds tend to accumulate the most pesticides, the flower buds must be cleaned carefully. Add a few drops of lemon juice or a little vinegar when cooking to prevent the buds from turning yellow.
#Remarks: If the flower stem is hard, lignified or the flower color turns yellow, it is too old and not suitable for purchase.
Common dishes: red braised cauliflower, curry cauliflower, cauliflower stir-fried pork
Edible compatibility
should:
1. Cauliflower and pork: The vitamin C of cauliflower and the protein of pork can whiten the skin, and have the effect of eliminating fatigue and improving immunity.
2. Cauliflower and brown rice: The vitamin C in the cauliflower and the vitamin E in the brown rice combine to bring skin care, anti-aging, and anti-cancer effects.
3. It can be eaten with a hundred contracts, can fight cancer and prevent diseases, lose weight and keep fit.
avoid:
1. Cauliflower and beef liver: The copper in beef liver will oxidize the vitamin C in cauliflower and lose its nutritional value.
2. Cauliflower and pig liver: The dietary fiber contained in cauliflower, when eaten with pig liver containing copper, iron and other minerals, will reduce the body's absorption of these minerals.
Storage method: It is best to eat within 3 days after purchase; or it can be sealed with plastic wrap and placed in the refrigerator, or it can be stored for about 1 week.
Special matters: Since the edible parts are flower buds and pedicels, they must be thoroughly cleaned. They can be immersed in salt water and rinsed under running water. If the broccoli is wrapped in foil, you should leave it in the foil. This creates about 90% humidity around the broccoli flowers to maintain freshness. Cauliflower can be kept in the refrigerator for three to five days. It is recommended to use our recommended environmentally friendly vegetable and fruit cleaner Dish Drops to soak for 3 to 5 minutes to eliminate residual pesticides.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season: All Year Around
