Eating more cauliflower and cabbage can prevent pancreatic cancer

It is good for pancreatic cancer patients to eat more cauliflower and cabbage. They can follow the following diet:

Cauliflower recipes

Stir-fried broccoli: cut off the roots of the broccoli a little, then break it into small florets with your hands, then wash it. Wash the carrots, slice them, boil water in a pot, add some salt to the boiling water, pour in the broccoli to blanch it for 2 minutes, then pour in the carrots when the water boils, remove them after 1 minute, add oil to the pot, pour in the broccoli and carrots when the oil is hot, stir-fry over high heat for 2 minutes, then add salt, chicken essence, and pour in starch and stir-fry. Cauliflower with garlic: break the broccoli into small florets, boil a pot of water, blanch the washed broccoli in it for 2 minutes, then take out and soak in clean water to prevent yellowing, peel the garlic, chop it into minced garlic, heat oil in a frying pan, stir-fry the next half of the minced garlic until fragrant, pour in the blanched broccoli and stir-fry for 3 minutes, add salt, pour in the remaining minced garlic and stir-fry before serving.

Cabbage recipes

Purple cabbage salad: Wash purple cabbage and cabbage, cut into oblique elephant eye pieces. Peel carrots and onions and cut into triangular pieces. Remove the leaves from celery, wash and cut into inch-long pieces. Put purple cabbage, bell pepper, carrots, celery and onions into boiling water, remove them, cool them with cold boiled water, and drain the water. Put water, sugar, cloves, bay leaves and dried chilies in a pot, boil them, skim off the foam and pour them into a basin to cool. Add salt and vinegar to the sugar water, adjust the taste, add the blanched purple cabbage, cabbage, carrots, bell pepper, celery and onions, soak for 1 day and then eat.