Many years ago, cauliflower became a delicious dish on people's dining tables. Nowadays, there is another vegetable that looks similar to cauliflower but has a different color, and that is broccoli. There are many ways to cook broccoli, and today we will introduce the recipe for broccoli and preserved egg soup.
[Name]
Broccoli and Preserved Egg Soup
[Ingredients]
Broccoli, 1 carrot, 2 preserved eggs, ginger, garlic, a box of concentrated soup base.
[Instructions]
1. Wash the broccoli and cut it into small pieces. Boil it in salted boiling water for 45 seconds, then remove and drain.
2. Peel the preserved eggs and crush or cut them into pieces. Shred the carrot.
3. Heat some oil in a pot, fry the ginger until golden brown, then add about 3 bowls of water, concentrated soup base, salt, sugar, and cooking wine to make a thick soup.
4. Add the prepared preserved eggs and carrot, and boil over high heat until it boils.
5. Finally, add the broccoli and simmer until boiling.
[Tips]
Many people like to cook vegetable soup, but not many have tried cooking broccoli soup. Broccoli is not only rich in nutrients, but also easier to absorb when cooked in soup, without being too greasy. Adding preserved eggs to the soup increases its nutritional value, and preserved eggs are also a classic representative of low-calorie foods.
[Differences between Broccoli and Cauliflower]
People who have eaten broccoli and cauliflower should know that they taste different. In fact, besides taste, the most obvious difference between broccoli and cauliflower is their appearance. First of all, their colors are different: broccoli is green, and cauliflower is creamy white. If you compare broccoli and cauliflower carefully, you will find that besides the color, they actually look quite similar.
Broccoli and cauliflower are two vegetables that we often eat on our dining tables. Due to the issue of production, the price of broccoli is usually higher than that of cauliflower, as you can see in the supermarket. In fact, there are many more differences between broccoli and cauliflower, so let's take a closer look at the specific differences between broccoli and cauliflower.
Broccoli is also known as green cauliflower or green broccoli, while cauliflower is also known as white cauliflower or cauliflower, etc.
Broccoli and cauliflower are both cruciferous vegetables in the cabbage family. One is pure white like jade, and the other is emerald green, making them a pair of "sister flowers" in the cabbage family.
Both types of vegetables are rich in nutrients, including minerals, proteins, carbohydrates, fiber, vitamin C, etc. However, broccoli has higher levels of certain nutrients compared to cauliflower. The most notable differences are in vitamin C, carotene, and folic acid. The vitamin C content in broccoli is about 20% higher than cauliflower, 2-3 times that of cabbage, and 5-6 times that of tomatoes. Broccoli contains a rich amount of carotene, which is more than 30 times that of cauliflower.
According to traditional Chinese medicine, cauliflower has a sweet taste and a neutral nature, with the effect of clearing heat and moistening the lungs. The high content of vitamin C in cauliflower has a strong antioxidant effect, especially in inhibiting the formation of carcinogens such as nitrosamines. Cauliflower is rich in vitamin K, which can prevent blood vessel rupture due to fragility. The flavonoids in cauliflower can reduce the occurrence of cardiovascular diseases. Research has shown that cauliflower contains a substance called indole-3-carbinol, which has strong anti-cancer effects, especially in preventing breast cancer, colon cancer, stomach cancer, etc.
