The importance of vegetables in our daily diet is self-evident. And today, the vegetable I want to introduce to you is our common "cauliflower". Compared with other varieties of vegetables, cauliflower has higher nutritional value, especially rich in vitamin C, dietary fiber and folic acid. It can be said that cauliflower can be called the natural "king of folic acid". It is not only rich in nutritional value, but also inexpensive, only 8 cents a catty. In addition, cauliflower also has a unique feature, that is, it can be dried and stored, eaten and taken at any time, and everything is fragrant. Next, I will give you a detailed introduction to how to make cauliflower and how to eat it.
1. PreparationFirst of all, we need to prepare 20 catties of fresh cauliflower. Remove the green leaves of the cauliflower and cut it into small florets or segments with scissors, taking care not to hurt the top flowers.
Place the cut cauliflower in an oversized pot. Add an appropriate amount of baking soda and salt, and stir well with your hands to allow the salt and baking soda to fully dissolve in the water. Then let the cauliflower soak in salt water for ten minutes, which will remove the bugs and eggs from the surface of the cauliflower.
After soaking for five minutes, move the basin under the tap and scrub the cauliflower four or five times to wash it thoroughly.
Prepare a large steamer, add an appropriate amount of water to it, and bring the water to a boil. Place the steaming drawer on top of the steamer, then spread the washed cauliflower on top, cover the pot and steam over high heat for three minutes. Be careful not to steam for too long, otherwise the cauliflower will become too soft.
Pour the steamed cauliflower into a large dustpan and spread it out with chopsticks, trying not to squeeze the cauliflower together. The cauliflower is then dried and dragged outside to dry every day when the sun comes out, and then returned home in the evening. It takes a few days to dry the cauliflower, and after drying, it can be stored in an airtight jar.
Prepared dried cauliflower can be used to make a variety of delicacies. Here's a simple way to make fried pork slices with dried cauliflower::
In addition to dried cauliflower, you also need to prepare some millet peppers, garlic, ginger, garlic sprouts and sliced pork belly.
Heat the pot, add an appropriate amount of cooking oil, wait for the oil temperature to rise, add minced garlic and ginger, and stir-fry until fragrant. Then add the pork belly slices and stir-fry, and after the pork belly changes color, add dried cauliflower, millet pepper and garlic sprouts and stir-fry evenly.
In addition to stir-frying dried cauliflower, it can also be used to stew soups, cook porridge, etc. For example, dried cauliflower can be cut into small pieces and simmered in pork bone broth to increase the flavor and nutritional value of the soup. Or add dried cauliflower to soybean porridge and cook it, which can increase the taste and nutrition of the porridge.
Dried cauliflower is not only easy to make, but also nutritious, and can be used as a low-calorie, high-fiber snack in the daily diet. It can better meet people's needs for vegetables and help with digestion and bowel movements. For people who like to eat cauliflower, making dried cauliflower is a good choice. If you haven't tried it yet, try it and you'll be captivated by its deliciousness and nutrition. I hope today's introduction was helpful to everyone, thank you!