In early winter, there are many types of vegetables in season on the market, the greenest and most delicious. Among them, there is a type of vegetable that you often eat the flowers without knowing that the leaves are also rich in vitamins: Cauliflower leaves.
Cauliflower is rich in protein, carbohydrates, fiber, vitamin C and other nutrients.
Studies have found that cauliflower leaves are rich in folic acid, vitamin K, vitamin C and other nutrients, and are known as the "folic acid champion".
The flowers of this vegetable are delicious and nutritious, but the leaves are the real deal.
Reasons not to throw away cauliflower leaves
Folic acid or vitamin B9 or folacin or folate are water-soluble forms of vitamin B9, essential and important in the daily diet of the human body, especially in pregnant women and infants.
This acid serves the process of creating new cells, helping cells grow and develop. Therefore, eating a lot of vegetables "folic acid champion" is very beneficial for the body.
In particular, when drying cauliflower leaves, you will get many delicious dishes in winter. Cauliflower is in harvest season, do not throw away the leaves but bring them home to dry and preserve. This is a treasure for gourmets.
This vegetable has a delicious flavor when dried in the sun and can preserve a large amount of nutrients.
Steps to dry cauliflower leaves
- Choose ingredients: Choose some fresh cauliflower leaves, wrap them around the flower and wash them with clean water.
- Blanch: Put cauliflower leaves in a pot of boiling water, let cool and squeeze out excess water.
- Drying: Place cauliflower leaves on a drying rack, sprinkle a layer of salt and dry in the hot sun.
- Storage: After the cauliflower leaves are completely dry, put them in a fresh storage bag and store in a cool, dry place.
Steamed Pork with Dried Cauliflower Leaves
Making:
- Soak dried cauliflower leaves: Soak cauliflower leaves or sun-dried cauliflower in warm water until the leaves are soft, squeeze out the water and cut into small pieces for later use.
- Cut the pork belly into small cubes or thin slices, put in a bowl, add fish sauce, sesame oil, salt, green onions, ginger, mix well and marinate for 20 minutes.
- Steaming: Mix the marinated pork belly and dried cauliflower leaves, then add an appropriate amount of corn oil, put in a steamer bowl, steam over high heat for 30 minutes. When removing from heat, you can sprinkle some green onions for decoration and enjoy.
This steamed pork with dried cauliflower leaves dish not only retains the softness of cauliflower leaves but also combines the fatty flavor of pork belly, making it a delicious and nutritious dish.
During this harvest season, with the help of the power of sunlight, this vegetable will turn into dried food, which not only helps to extend the shelf life of the vegetable but also adds a golden color to the dining table.
Steamed Pork with Cauliflower Leaves takes full advantage of the appeal of this traditional sun-dried vegetable with modern cooking techniques to create a classic yet innovative dish.
So, don't ignore this "folic acid champion" vegetable.
(Recipe and photo by Sohu)
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