In winter, in addition to eating white sausage, when you go to the market, you will also see that it looks a bit similar to sausage. It has white green appearance and is shorter and fatter. It is often called a top dish by Taiwanese people as a big head dish. Whether it is white stew or cruciferous dishes, they are of high nutritional value among the same cruciferous family. Their dishes are diverse and they are all very popular vegetables. Let's see how they differ.

Big head dishes, expressed by Taiwanese and foreigners!

The big dish commonly known as "王球" is the same as the Crusogenaceae family, but its appearance is closer to that of the saccharomyceae. It mainly consumes "bulbs" under the ground, which is less common in Taiwan.

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The "head dish" that is often called "cake" by Taiwanese people. According to the introduction of the Agricultural Bureau, it is the cruciferous blue saccharine. According to the color of the crocodile family, it can be divided into white green, green and purple saccharine. It mainly consumes the fat "flags" on the ground.

Big head dish helps blood pressure control. Diabetic patients are also suitable for eating

Big head dish contains vitamins B1, B2, B6, tobacco acid, C, as well as minerals, iron, calcin, calcin, etc. Big head dishes are rich in moisture and have relatively rich content, which helps control blood pressure. Diabetics are also suitable for eating Big Head dishes; but kidney patients are not suitable for eating. Large-headed dishes also have antioxidant effects, but compared with cruciferous leaves, the balls have a lot of water, and the antioxidant effect is not that strong.

How to cook the big head dish?

When choosing the head dish, it is best to use the leaf stem and fresh leaf, the balls are straight and the epidermis is thin and powdery. There are many ways to cook the big dishes, which are suitable for mixing, cooking, stir-frying, cooking, and cooking. Especially when mixing, it is very suitable for dilute dishes, and is a common side dish for clear porridge.

However, the cured vegetables are prone to high content. It is recommended that the amount of salt and oil should be reduced during curing, and the curing time should be shortened.

Cooking with large dishes:

1. Peel and slice the squids. 2. Add salt and dry the water for 3 hours. Add flavoring ingredients and put them in refrigerated cooking steps: 1. The squids should be peeled 0.3~0.5 cm for the taste. If you want to stir, you can use salt to cure for 5 minutes first; if it is stir-frying or boiling soup, you must first burn the flavor.

2. The leaves of the big head dish can actually be eaten. However, because the tender leaves have a bitter taste, you can first use water to remove it by slightly burning it, and then use it to boil, stir-fry or steam it.