Yellow cauliflower, also known as goldenseal, lemon daylily, belongs to the order of lilies, lily perennial herbaceous plants, the root is nearly fleshy, the middle and lower part of the often fusiform expansion. Scape length varies, short pedicel, flowers, flowers, perianth yellowish, black purple; capsule obtuse trigonous ellipsoid, flowering and fruiting period of May-September. It is sweet and cool in nature, with the efficacy of stopping bleeding, anti-inflammatory, clearing heat, and inducing dampness, etc. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids, and other nutrients essential to the human body. It is mainly distributed in China.
Its flower buds, also known as yellow cauliflower, have been a delicacy since ancient times. Because of its fat petals, golden color, rich flavor, eating fragrant, smooth, tender and glutinous, often with the fungus, are "on the seat of the treasures".
Nutritional value of cauliflowerPer 100 grams of cauliflower contains 14.1 grams of protein, 1.1 grams of fat, 62.6 grams of carbohydrates, 463 milligrams of calcium, 173 milligrams of phosphorus, as well as a variety of vitamins, in particular, carotene content is the most rich in dried products per 100 grams of content of 3.44 milligrams in the vegetables in the first place. For human health, especially fetal development, very beneficial, therefore, can be used as pregnant women, maternal food.
The efficacy and role of yellow cauliflower
Chinese medicine believes that yellow cauliflower is flat, sweet, slightly bitter, to the liver, spleen, kidney meridian; there is a heat diuretic, detoxification and swelling, bleeding in addition to the annoyance of the broad diaphragm, nourishing the blood to calm the liver, diaphoretic breast, pharyngeal broad chest, clearing dampness, heat and other effects of the hair milk;
Huangdianhua cabbage is rich in lecithin, a substance that is a component of the brain cells, which is important in the enhancement and improvement of brain function, and at the same time, the brain is not the most important thing to do to improve the brain. It plays an important role in enhancing and improving the function of the brain and removing deposits in the arteries, which has a special effect on the symptoms of inattention, memory loss and cerebral artery blockage.
Brassicas have the functions of hemostatic, anti-inflammatory, diuretic, stomachic, and tranquilizing due to the presence of winter alkali and other components. Its flowers, stems, leaves and roots can be used as medicine. With the root end of the expanded body stewed meat or stewed chicken, on the treatment of anemia, senile dizziness, etc., has a good effect.
Characteristics of high-quality cauliflower:
1. Appearance: light yellow or golden yellow color, fresh texture without debris, the strip is tight, long and uniformly thick.
2. Feel: grab a pinch into a ball, feel soft and elastic, after letting go of each yellow cauliflower and can quickly stretch out.
3. Taste: a refreshing aroma.
Poor quality cauliflower characteristics:
1. Appearance: deep yellow color slightly reddish, the length of the strip is not the same, uneven thickness, mixed with debris, and even the color of black, moldy and deteriorated.
2. Feeling: hard and easy to break, poor elasticity, high water content
3. Smell: smoke, sulfur or mildew.
Observe with your eyes, the color of normal cauliflower is golden yellow or brownish yellow, while the cauliflower smoked with sulfur is tender yellow and lighter than normal; the color of normal cauliflower is uniform, while the color of smoked cauliflower is uneven.
Smell with the nose, normal cauliflower should have the flavor of the cauliflower itself, without other smells, while smoked cauliflower has a pungent odor.
Yellow cauliflower eating and cooking
Fresh yellow cauliflower contains colchicine, which can cause gastrointestinal symptoms of poisoning, so it can not be eaten raw, it must be processed and dried, blanched in boiling water before eating, and then soaked in cool water for more than 2 hours, when consumed with a large fire, thoroughly heated, and the amount of food per meal should not be too much.
The yellow cauliflower is suitable for cold (should be blanched first), fried, boiled soup or do ingredients. It is not suitable for frying alone, and should be accompanied by other ingredients. In addition, you should choose to use cold water to make the better.
Fresh yellow cauliflower stir-fried with sliced pork Fresh yellow cauliflower stir-fried with sliced pork Text description1. Prepare the materials
2. Remove the stamens of the yellow cauliflower
3. Pinch off the yellow cauliflower over the stem
4. Put water in a pot, add 5 grams of salt to the water, and when the water comes to a boil, blanch the cauliflower into the water for 1 minute
5. Soak in cool water for half an hour, then drain
6. Slice the pork, chop the garlic and ginger
7. Heat the oil in a pan, and when it's hot, stir-fry the pork in the pan
8. Stir-fry the minced garlic and ginger
9. Add soy sauce
10. Stir-fry the processed cauliflower for a few minutes
11. p> 11. Add 5 grams of salt, stir-fry evenly to remove from the pan