Blue and cabbage are common cruciferous vegetables on the dining table. Many people may cook them in large amounts of water, but this way of cooking will cause some of them to lose water. Is there any way to heat it to preserve nutrients while making the taste more delicious?
Try steaming instead of cooking itBlue cauliflower is rich in vitamins, minerals and dietary fibers, and has a high nutritional value. However, if the blue and white cauliflower is cooked in a lot of hot water, the nutrients will be lost.
If you want to avoid losing the nutrition of green and white lily as much as possible, some people share the tips of heating that can not only reduce the loss of nutrients, but also exaggerate the deliciousness of green and white lily.
1. Cut the green and pagoda into small flowersFirst, clean the green and pagoda into small flowers suitable for consumption.
2. Put the green cabbage, salt and water in the pot.and flatten the green cabbage into the flat-bottom pot to avoid override, then sprinkle with salt and pour water. Take 1 plant of about 300 grams of green and white cabbage as an example, about 1/3 teaspoon of salt and 4 tablespoons of water.
3. Heat the veil on the veil on high and medium heat separately, and heat on high heat for 2 minutes. When the steam starts to steam in the pot, turn the heat to medium heat and continue to heat for 2 minutes. After 2 minutes, stir gently, put the pot on again, and continue to heat for 2 minutes to complete.Even without using a lot of water, this way can make the green and white cauliflower cook thoroughly. The sweetness of green and white lily can be fully extinguished, and you can even taste the deliciousness without adding any flavoring ingredients.
What are the nutritional value of green and white cabbage?Blue and white lily is a cruciferous plant and a member of the Garlic Family. The relatives of the green and white lily include Brussels blue, gourmet, cauliflower and watercress. Many cruciferous plants have a more sturdy taste and are very suitable for pairing with meat and other vegetables.
Blue cabbage is rich in vitamin A, B, C, protein, fat, carbohydrates, and minerals such as detergent, calcium, phosphorus, oxidation, copper, etc. In addition, some of the beneficial ingredients in blue and white lily are unique to cruciferous vegetables, including:
. Helps reduce cancer risks. Helps control blood sugar
. Protect the brain
. Enhance immunity
. Benefits to health