Can dried yellow cabbage be boiled directly

Dried yellow cabbage can be boiled directly, but it needs to be fully soaked in advance. Dried yellow cauliflower contains trace amounts of colchicine, which cannot be completely decomposed by direct high-temperature cooking and may cause gastrointestinal discomfort. It is recommended to soak in cold water for more than 6 hours or warm water for 2 hours, and change the water 2-3 times in the middle. During the sun drying process, dried yellow cabbage will form a natural toxin called colchicine, which is soluble in water but resistant to high temperatures. Adequate soaking can dissolve most of the colchicine, and changing the water can further reduce the residual amount. If boiled without soaking, colchicine may irritate the gastrointestinal mucosa, causing abdominal pain and diarrhea, and some sensitive individuals may experience nausea and vomiting. In special circumstances such as improper storage of moldy dry vegetables, there is still a food safety risk even after soaking and cooking.

It is recommended to choose high-quality dried yellow flowers with a golden color and no mold spots. When soaking, the water should completely cover the ingredients. Before cooking, the stems can be torn open to check for complete soaking inside, and it is safer to pair them with antibacterial seasonings such as ginger and garlic. Individuals with weak digestive function and children should control their food intake, stop eating immediately if they experience discomfort, and seek medical attention.