[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

How to make blue cheese and cranberry bao bun, recipes with bleu cheese, cheese food | home cooking

How do you like your bao bun?

INGREDIENTS

•300g white bread flour
•30g caster sugar
•Pinch of salt
•1 tsp baking powder
•1 sachet of ready yeast
•170ml lukewarm water
•2 tbsp whole milk
•30ml olive oil
•Cranberry sauce for spreading
•90g stilton
•Coriander for garnishing

LET’S GET COOKING…

1.Start by making the dough of the buns. Add the yeast to the water mixing with a fork and add in the milk. In a freestanding mixer with a dough hook attached, add in the other dry ingredients in the mixing bowl. Mix together and then slowly add in the yeast mix. Let this come together and form a ball. Once this has happened, add in the olive oil, and mix for about 10 minutes until the dough is soft and stringy. Cover the bowl with oiled clingfilm and leave in a warm place for the dough to double in size, about an hour.
2.Knock the dough back and then divide the dough into 6, 8 if you want slightly smaller buns. Roll each one into balls and place on a lined tray and cover with lightly greased clingfilm and leave for its second prove, about 20-30 minutes.
3.Whilst you are waiting, you can start heating up the steamer. On a pan suitable to place the steamer on to, heat up a couple of inches of water until boiling. Place the steamer on top to warm through and line each layer with a circle of greaseproof paper. Steam the buns in the steamer for 15 minutes or so, until soft and smooth and fluffy. You may need to cook them in batches.
4.Once ready, spread over a blob of cranberry sauce and slice or crumble in the stilton. Garnish with a few coriander leaves.

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