When is the season for cauliflower? What is the usage of cauliflower and how to eat it?

Here comes the summer relieving pill! Every year from May to July is the harvest season for cauliflower on the northeast coast of Taiwan. Fuchsia and brown cauliflower can be seen everywhere in harbors and squares. Beautiful cauliflower is not only pleasing to the eye, but low-calorie cauliflower freezes without burden and relieves summer heat.

Cauliflower is collected from Gongliao, Jinshan, and Wanli in New Taipei City to Keelung. Lin Chih-hsien, assistant director of the fishing Association of Gongliao District in New Taipei City, says that the annual output of cauliflower in Gongliao area can even reach 6 tons. However, because of the large food intake of fish last year, there is only a harvest of 3 tons, and the current production season has just begun, and it is not possible to predict this year's production.

According to the 81st issue of the Nature Conservation Quarterly, there are three common types of cauliflower in Taiwan: Japanese cauliflower, cauliflower, and cauliflower, which grow at a depth of 1 to 5 meters offshore, and cauliflower is the main species collected. In the early days, the economic activity in the northern fishing villages was that men went fishing, while women dived into the sea to collect cauliflower to subsidize their families. They were called "sea girls".

Lin Zhixian, assistant director of the fishing association in Gongliao District, New Taipei City, said that at present, more than 10 sea girls have gone to the sea to collect cauliflower since they were young girls, and until now they have become grandmothers or underwater dragons. They have a lot of experience in collecting and know when and where to pick them. After cauliflower is picked ashore, it has to be washed and exposed repeatedly for 6 to 7 times to remove the fishy odor. finally, the purplish red cauliflower will turn into beige dried cauliflower. After buying it home, after cleaning and cooking, add the favorite ingredients to the cauliflower gum. After cooling, cool items can be served.

With regard to exposure to cauliflower, there was also a small episode in Keelung Changtan. After the completion of the Ocean Science and Technology Museum and Chaojing Park, local residents will spread the scope of exposure to cauliflower from their doorway to the visiting trail, causing complaints and conflicts among tourists. Therefore, in 1993, the Museum of Science and Technology set up a "demonstration area of cauliflower display in Chaojing Park." there are also explanation boards to meet the needs of residents for exposure to cauliflower and to give tourists a basic understanding of cauliflower.

Cauliflower needs to be washed and exposed 6 to 7 times to remove the fishy smell and sand in the sea, and finally fade from purplish red to light yellow.

After washing and cooking cauliflower, add your favorite ingredients to the cauliflower gum and serve the low-calorie heat-relieving holy food after cooling. (photo / courtesy of New Taipei Fisheries and fishing Port Management Office)