When frying laver flowers, add a few drops of white vinegar to keep the true color of cauliflower. As a natural edible pigment, anthocyanin in purple cauliflower is safe, environment-friendly, non-toxic, tasteless, rich in color and resources, and has broad development prospects.

Vinegar also has the function of enhancing fragrance in cooking, which may not be known to many friends. Vinegar can enhance fragrance at high temperature. At high temperature, vinegar will give off a unique fragrance, which not only enhances the fragrance, but also takes away the peculiar smell of the ingredients in the process of volatilization.

For example, when frying vinegar-stained cabbage and vinegar-stained shredded potatoes, a circle of "vinegar-stained" can not only enhance fragrance, but also remove differences, which can greatly improve the taste of dishes.

The main value of cauliflower

Laver flower is rich in vitamin C and contains special bioactive substance-anthocyanin, which is considered by medical and nutritionists to have antioxidant, anti-aging and anti-cancer effects. The bulb of laver flower is bright purple, which gives people a pleasing and rich feeling, and the taste of laver flower is fragrant.

Laver flower is nutritious, rich in protein and vitamin C, and has little crude fiber. In addition, it also contains vitamin A, vitamin B 1, vitamin B2, sugar, fructose, selenium and so on. It tastes delicious, can improve human immune function, promote liver detoxification, and enhance physical fitness and disease resistance.