The ingredients really have many relatives, such as purple cabbage and cabbage, broccoli and white cauliflower. What is their origin?

There is no essential difference between broccoli and cauliflower (or cauliflower). Broccoli and cauliflower are both cruciferous vegetables. However, the nine sons of the dragon are different, and broccoli and cauliflower also have their own characteristics:

First, the colors are different

It can be seen intuitively that their colors are different. of. Cauliflower comes in white and green varieties and is derived from cabbage. The green ones are commonly known as broccoli; while the white ones are commonly known as cauliflower and cauliflower. When people talk about cauliflower, they always mean the white kind. The green one will just say broccoli.

Second, the nutritional value is different

Their nutritional components and values ??are different. Broccoli is higher than cauliflower in some nutrients, the most prominent ones are carotene and Vitamin A. The carotene and vitamin A contained in each hundred grams of broccoli are more than 200 times that of cauliflower.

Third, prices vary.

Because broccoli is higher in some nutrients than cauliflower, broccoli is also more expensive, generally costing 4 or 5 yuan. One pound. Cauliflower is relatively cheap, only 2 or 3 yuan per pound.

Fourth, the effects have different emphasis

From the perspective of traditional Chinese medicine, cauliflower is neutral in nature and sweet in taste. It can strengthen the kidneys and bones, strengthen the spleen and stomach, and is suitable for patients with chronic illness and deficiency. Damage, soreness of waist and knees, and weak spleen and stomach. Broccoli has the effects of lowering blood sugar, lowering blood pressure, lowering blood lipids, supplementing calcium, strengthening the body, and improving immunity.

Today, I am going to share shredded pork with broccoli, green and red peppers. It is salty and fragrant with wine, crispy and refreshing with rice. It is suitable for all ages. Hurry up and try it.

Detailed explanation of the seasonal recipe: shredded pork with broccoli, green and red peppers

Features of the dish: Rich in content? Salty and delicious? Suitable for both rice and wine? Suitable for all ages

Ingredients: 200g of pork, 80% lean and 20% fat

Ingredients: 200g broccoli? 50g green and red pepper? 2 cloves garlic

Seasonings: blended oil, salt, Appropriate amount of pepper noodles, starch, soy sauce, and MSG

Cooking utensils: kitchen knife? Cutting board? Ordinary iron pot? Spatula

——Start making——

Chapter Step 1: Shred the pork, add starch, peppercorns, and soy sauce, stir evenly, and marinate for 10 minutes. When cutting pork, do not follow the direction of the fibers, but cut off the fibers. This operation will help the pork to become tender and smooth. Lean meat with a little fat in it tastes better.

Step 2, pick and wash the broccoli, cut into small florets, and blanch. Broccoli can be washed by soaking it in salt water or baking soda water, and then rinsing it twice with clean water.

Step 3: Remove the stems, seeds and shreds of the green and red peppers; peel and cut the garlic. Those who like spicy food can choose Erjingtiao, and those who like sweet food can choose bell pepper.

Step 4, pour in the blended oil, the oil temperature is 60% hot, add the shredded meat, and quickly cut it open; when it is cooked, add green and red peppers and garlic slices and stir-fry together; then, add the broccoli Stir-fry twice; add salt and MSG to taste, and serve on a plate. Properly arranging the order of dishes can save time and effort. Green and red peppers have a slightly raw flavor and are more appetizing. The broccoli is slightly crispy and has a good texture.

Seasonal Kitchen Recipes·Warm Tips

1. Various ingredients, rich nutrition, more reasonable meals.

2. Eat less meat and more vegetables to stay healthier.

Follow - Seasonal Kitchen Recipes, you will share hundreds of Sichuan delicacies!