How to make yellow cabbage delicious?

Huangcai can be cooked through cold mixing, stir frying, stewing, steaming, filling, and other methods to retain nutrients and enhance taste. Huangcai is rich in dietary fiber and minerals, making it suitable for pairing with meat or soy products to enhance flavor.

1. Cold Salad

Blanch fresh yellow cabbage and tear it into thin shreds. Add minced garlic, vinegar, and sesame oil and mix well. Cold dishes can maximize the retention of vitamin B family, while blanching can break down colchicine and avoid gastrointestinal discomfort. Paired with black fungus or shredded carrots to enhance the color and layering.

2. Stir fry

After soaking the dried yellow cabbage, stir fry it with sliced bacon over high heat and add a small amount of white sugar to enhance its freshness. High temperature short-term cooking can maintain a crispy and tender taste, and the fat in cured meat can promote the absorption of fat soluble vitamins. Suggest pouring a little cooking wine before cooking to remove any astringency.

III. Stewed soup

Stewed with ribs or old hens for more than two hours, and day lily fully absorbed the essence of soup. Long term stewing softens dietary fiber and makes it easier to digest, making it suitable for the elderly to consume. Goji berries can be added to enhance the nourishing effect, but gout patients should reduce their intake of meat broth.

4. Steaming

Soak the yellow flowered vegetables on top of the fish and steam them. The fragrance of the vegetables and the freshness of the fish blend together. Steam cooking can reduce nutrient loss, and the high-quality protein provided by fish complements the iron element in yellow flowers. The optimal steaming time is controlled within 8 minutes.

Fifth, make filling

Mix chopped yellow flowers with eggs and shrimp to make three fresh fillings, and make dumplings or buns. The combination of plant protein and animal protein enhances nutritional value, and the yellow cauliflower particles in the filling can increase chewing sensation. Note that the filling should not be too salty to avoid masking the fragrance.

Fresh yellow cauliflower contains trace amounts of colchicine. It is recommended to blanch for 2 minutes before cooking. Dry products should be thoroughly soaked to remove impurities. It is recommended to consume 2-3 times a week, and it can be paired with vitamin C-rich green peppers or tomatoes to promote iron absorption. People with spleen and stomach deficiency and cold should avoid consuming large amounts on an empty stomach. Adding ginger slices during cooking can neutralize the coldness. Dry yellow cauliflower should be sealed and moisture-proof to avoid direct sunlight that can cause vitamin oxidation and loss.