This season is rich in white cauliflower. There are fresh white cauliflower everywhere in the vegetable market, and white cauliflower made into sauerkraut is also sold.

The white cauliflower sold in supermarkets is packaged in gift boxes. The place of origin is Anlu and the name is Anlu white cauliflower.

Some friends from other places may ask how the white cauliflower from Anlu became Xiaogan.

Because Anlu belongs to Xiaogan!

Anlu is the origin of white cauliflower, but the people of Xiaogan have perfected the way to eat white cauliflower.

Cauliflower is an annual herbaceous plant belonging to the Cauliflower family. It is rich in amino acids and calcium, iron and other elements necessary for the human body.

This dish has a unique flavor and is a specialty of Anlu, a well-known civilization.

According to historical data research: "White cauliflower is a pure natural wild plant unique to Anlu, Hubei. It is rich in nutrients, has a unique taste, is fresh, crisp and tender, appetizing and relieves greasiness, and is rich in seventeen kinds of amino acids and amino acids needed by the human body.

It contains a variety of trace elements and has a long history. It was a palace tribute in the Tang Dynasty and enjoyed great reputation. Now it has become a very distinctive flavor dish during banquets. "This kind of rare specialty with unique flavor is very common here, and only housewives can eat it.

If you want to make dishes with white cauliflower, you will go to the vegetable market and buy one or two large bundles. Each bundle is estimated to weigh about 5 to 6 kilograms.

Why buy so many?

Because people in Xiaogan particularly love this dish, they pickle it into sauerkraut and pickles, store it, and use it with fish to make various delicacies from autumn to winter. You can also make it according to your own habits.

Various home-cooked dishes can also be used as condiments to make a wide variety of local snacks.

I have been coming to Xiaogan for a few years and have learned how to make white cauliflower.

Since white cauliflower is a local specialty, as Hubei people, we should promote this Hubei special dish, introduce this traditional food to friends all over the world, and share the method of making white cauliflower with friends who want to make this kind of sauerkraut.

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The method of making white cauliflower is very simple and very similar to the method of making white cauliflower in our hometown. The difference is that it does not need to be dried in the sun.

Step 1: Wash the fresh white cauliflower and drain the water.

Step 2: Cut the white cauliflower into fine pieces, and sprinkle a small spoonful of salt on a pound of vegetables, which is similar to normal cooking.

If storing for a long time, add a little more salt.

The third step is to rub the chopped white cauliflower vigorously and squeeze out the water, then put it into a glass bottle and compact it, then seal the bottle mouth with plastic wrap and cap the bottle.

Step 4: Place in a cool place and it can be eaten within two days or longer.

I like to make it fresh whenever I want. Generally, I don’t want to store it for too long, because the shorter the time, the better the flavor.

Besides, white cauliflower is abundant here and can be purchased at any time.

There are many kinds of delicacies made by Xiaogan people using white cauliflower, the most common ones are white cauliflower fried minced meat, white cauliflower fried rice, white cauliflower fried eggs, white cauliflower fried bean skin, white cauliflower bean cake, white cauliflower meatballs, white cauliflower

Fish in sour soup, steamed pork belly with white cauliflower, and white cauliflower can also be made into various soups... There are so many of them, there are so many that I can’t even count them. As the saying goes, “Live in one place, live in the same place.

"I am now following the local customs. I know how to cook and eat white cauliflower, and I have become a real Xiaogan person. As a Xiaogan person, I will always be proud of the local specialty.