Speaking of "white cauliflower", we have to mention Li Bai, the great poet of the Tang Dynasty. Anlu City, Hubei Province is also known as Li Bai's second hometown. It is recorded that Li Bai lived in seclusion in Anlu for 10 years in 725 AD, so there is a "wine"

There is a saying that "it was a waste of ten years to hide in Anlu". At that time, the 27-year-old Li Bai was so talented that he met a Xiaojia Biyu named "Baihua".

The handkerchief given to him came to the lady's grave. The grave was gradually covered with plants with red branches, green leaves and white flowers. Li Bai cried at the white flowers all day long, watered and cared for them carefully, and salted them when they were mature.

, whether it is scrambled eggs or minced meat, it is fragrant. In memory of Miss Baihua, Li Bai called this dish "Baihuacai".

I am from Anlu, Hubei. I have made several videos on how to pickle cauliflower and scramble eggs. People in Anlu have a special affection for cauliflower. Every year in late spring and early summer, when there is abundant rain, it is the planting season for cauliflower. From now on

It takes about 50 to 60 days for the seeds to bloom. There are patches of small white flowers blooming everywhere. When you go to the fields, waves of fragrance will blow in the wind. They are beautiful and delicious, and everyone loves them.

Hubei white cauliflower is produced in Anlu as the top grade, and Anlu white cauliflower is the top grade. The white cauliflower from Xundian Town is the treasure among the top grade. This is an indisputable fact among the locals. In 1995, Anlu white cauliflower was rated as "

"Famous Specialty of Hubei Province", together with Xiaogan sesame candy and Xiaogan rice wine, are called "Xiaogan Three Specialties". This can be easily found in the National Agricultural Products Geographical Indication Query System. As a farmer in the origin of white cauliflower, he has a deeper understanding of its habits and practices.

A level of understanding, so when it comes to "How to make white cauliflower, a specialty of Hubei, delicious?"

"I will briefly talk to my friends about the following aspects. Why can't you eat white cauliflower? Fresh white cauliflower branches are divided into two varieties: white and purple. They have palmate compound leaves with finely serrated edges or

Glandular cilia is also a traditional Chinese medicine, called "croissant". Fresh white cauliflower contains pungent volatile oil, slightly bitter and pungent. If consumed in excess, it will cause discomfort and have poor texture and taste. Therefore, few people eat fresh white cauliflower.

Cauliflower. How to pickle white cauliflower? Friends who have eaten white cauliflower know that the white cauliflower pickled by Hubei Anlu people is different. Whether it is the finished product bought in the supermarket or the white cauliflower pickled by the people, the packaging of the white cauliflower is

It has always been in the form of small packages. Even local farmers use beverage bottles and small glass bottles to seal and package them. The pickled white cauliflower does not contain any other seasonings except salt. It has a peculiar sour aroma after opening.

Stir-fried vegetables, stir-fried minced meat, and scrambled eggs are compatible with the taste of most seasonings and are very popular among people. The pickling method and steps are also very simple. 1. Remove the old leaves and roots of the purchased cauliflower and wash it with water.

Clean and soak in 2% salt water for 15 minutes to remove pesticide residues and insect eggs on the leaves. 2. Drain the water and dry the raw water on the surface in a ventilated place. 3. Cut the vegetables into small pieces and put them in.

In the pot, add an appropriate amount of salt and mix well. The ratio of white cauliflower to salt is 10:0.2~0.3. Knead it with your hands until the white cauliflower becomes soft, shrinks in volume and releases a lot of water. Cover and marinate for 30 minutes.

. 4. Clean the glass bottle or beverage bottle in advance to ensure it is clean and oil-free. Put the kneaded white cauliflower into the bottle and compact it. The water from the pickled white cauliflower is also added to the bottle. Cover the lid and put the bottle in.

Turn it upside down and no water will leak out. 5. After five to seven days, the white cauliflower will change from green to yellow, which proves that the pickling and fermentation is completed. Summary: There is no need to add any seasoning to pickled white cauliflower except salt.

There will be a lot of pressure in the beverage bottle during the fermentation process. It is no problem to store it for a long time at room temperature. Be careful to slowly release the pressure in the bottle when opening the package for the first time. If you move too fast, the cauliflower may explode.

, pickled white cauliflower is easy to change color and deteriorate after opening the package, so it should be eaten as soon as possible. How to make Hubei specialty white cauliflower delicious? There are many ways to eat Hubei specialty white cauliflower. Anlu locals often use white cauliflower to make noodles and soups.

, white cauliflower fried steamed pork, white cauliflower as stuffing for steamed buns, white cauliflower with fried egg rice, etc. Of course, the most common ways to eat it are as follows. 1. White cauliflower fried egg ingredients and ingredients: white cauliflower,

Method for 2 to 3 eggs, ginger, garlic, and green and red peppers: Crack the eggs into a bowl and mix well. Add oil to the pot, add the eggs and stir-fry until golden brown. Remove from the pot and set aside.

Saute the garlic, green and red pepper until fragrant, then pour the cauliflower into the pan and stir-fry for two minutes. Pour the eggs into the cauliflower, add pepper, MSG, and other seasonings. No need to add salt. Stir-fry evenly and sprinkle.

Add chopped green onions and take out the pan.