Cauliflower is rich in vitamins and minerals, especially vitamin C, which is as high as 88 mg per100g, more than twice that of similar Chinese cabbage and rape, and more than twice that of celery and apple. When it will reach China is still unknown. It is said that it was widely planted in the eastern Mediterranean, and was quickly planted in the north and south of China after being introduced into Jiangsu, Zhejiang and Guangdong, with considerable output. German biologist Koch discovered that tuberculosis was prevalent before and after it was discovered. Europeans use cauliflower juice to make drugs for cough and asthma, which are cheap and effective, and are called "doctors for the poor". In modern China, vitamin U is extracted from cabbage to treat stomach diseases. These two kinds of vegetables are really like twins of cruciferous plants, and they have made great contributions to medicine.
There are two kinds of cauliflower: white and green. Beijing calls it "cauliflower", but it is easily confused with rape, so it is appropriate to call it cauliflower. Cauliflower is flat and sweet, and has the functions of strengthening kidney and bone, nourishing brain and marrow, invigorating spleen and stomach, clearing lung and moistening throat. It is suitable for congenital deficiency, acquired deficiency, chronic illness, soreness of waist and knees, weakness of spleen and stomach, and cough with aphonia. Cauliflower still has a certain heat-clearing and detoxification effect, which is more suitable for people with spleen deficiency and stomach heat, bad breath and excessive drinking.
Cauliflower is rich in nutrition, with large plastid, containing protein, trace elements and carotene. Every100g of cauliflower contains 2.4g of protein and 88mg of vitamin C, which are 2.2 times and 4.6 times that of Beijing Chinese cabbage respectively. Cauliflower is a good anti-cancer health care product. Contains vitamins, cellulose, carotene and trace element selenium, which is beneficial to cancer prevention. Among them, cauliflower contains more vitamin C, and protein and carotene can improve cellular immune function. Rhizogen extracted from cauliflower can activate enzymes that decompose carcinogens, thus reducing the occurrence of malignant tumors. Foreign research also found that cauliflower contains a variety of indole derivatives, which can reduce estrogen levels and prevent breast cancer. Patients with gastrointestinal cancer and breast cancer should be encouraged to eat more cauliflower because of spleen deficiency and weak stomach.
When cooking flowers, stir-frying time should not be too long, nor should it be treated at high temperature for a long time, so as to avoid nutrient loss and softening affecting the taste. It is better to boil in hot water for a short time and then add seasoning. When buying cauliflower, you should also pay attention to it. In order to make cauliflower white and bright, occasionally vegetable farmers will smoke it with sulfur, which may violate the hygiene requirements. When processing cauliflower, first break it into small petals by hand to ensure that the petals are complete, the receptacle is fresh and tender, and it can also be eaten. The longer receptacle should be sliced with a knife and fried with petals.
Cauliflower is tender, sweet and crisp, contains little fiber, tastes sweet and delicious, and is easy to digest after eating. Because of its delicate texture, it should not be heated for too long, so as not to be soft, rotten and tasteless. The common cooking method is to blanch or skim the raw materials, then put them into the pot for seasoning, and then quickly take them out of the pot to keep them crispy. In addition to frying, it is suitable for a variety of cooking methods: mixing, frying, stewing, frying and pickling. You can also make soup and vegetarian dishes.
The quality of cauliflower is individual, solid, milky white in color, fine and uniform in particles, not yellow and moth-eaten. The initial processing should be broken by hand rather than cut with a knife.
Generally speaking, it is not recommended to stir-fry cauliflower and cucumber together. Cucumber contains vitamin C decomposing enzyme, which is easy to destroy vitamin C in cauliflower. However, cauliflower is white and cucumber is green. The combination of the two dishes adds a lot of color to the appearance. It is best to fry separately and then mix and plate.
Examples of broccoli used in dietotherapy are as follows:
Ziyin Jiedu recipe: used for stomach heat, bitter taste, dry throat and tongue, loss of appetite, headache, red eyes or deficiency of both qi and yin caused by radiotherapy. 250g of cauliflower, broken into small pieces, washed, soaked 50g of tremella, a small amount of chrysanthemum, a little rock sugar, simmered for about half an hour, picked out the chrysanthemums, and served after cooling.
Bushen Shenqiang Formula: It is suitable for soreness of waist and knees, dizziness and tinnitus caused by weakness of spleen and stomach, dull complexion and fatigue caused by radiotherapy and chemotherapy. A pair of pig kidneys or sheep kidneys, cut open to remove fascia and soak in cold water for half a day. Soak Auricularia auricula100g in cold water, break 200g cauliflower into small pieces, wash and blanch in boiling water. Dice pig kidney or sheep kidney, stir-fry with auricularia auricula, add ginger, minced garlic and salt as appropriate, add cauliflower when it is 80% ripe, and stir-fry until cooked.
Yiqi Zhike recipe: used for cough, shortness of breath, dyspnea, dry cough with little phlegm, backache and leg weakness, emaciation and fatigue caused by lung qi deficiency and kidney qi deficiency. Cauliflower 200g, lily 100g, almond 50g, Cordyceps 10g, add 2 free-range eggs, add a small amount of humidified starch, and add seasoning as appropriate.