Cauliflower can be cooked by blanching for a few minutes, and it takes a few minutes for cauliflower

Do not blanch for more than 2 minutes.

Should cauliflower be blanched.

Before eating cauliflower, you should pay attention, although it is said that it can be blanched, but you should also be careful, first of all, when the cauliflower is cooking, the stir-fry time can not be too long, and it can not be processed for a long time at high temperature, in order to avoid the loss of nutrients in the cauliflower, the taste of the cauliflower becomes soft and affects the taste. Therefore, cauliflower can not be blanched for a long time, but proper blanching, the color of cauliflower will become more vivid, but if the time is too long, it is easy to cause the taste of cauliflower to be affected, so we can not blanch cauliflower for a long time, put it in cold water to cool for a while, you can take it out and wash it and use it.

What can cauliflower be eaten with.

When eating cauliflower, you can pay attention to the collocation, first of all, cauliflower contains a lot of vitamin K, if you eat it with eggs, it will have the effect of strengthening the spleen and appetizing, preventing aging and anti-aging, and it is very suitable for us to solve the problem of anemia and chronic gastritis, and can also solve the comprehensive situation of nutritional malabsorption.

Cauliflower can be eaten with corn, because corn has the effect of tonifying the stomach, dehumidifying and diuretic, and eating corn can also play a good role in strengthening the spleen and stomach, replenishing deficiency and promoting digestion, so eating cauliflower is a good choice, and it is very rich in vitamin C and E, which can play a role in moisturizing and delaying aging.

Cauliflower can also be eaten with chili peppers, because chili peppers contain a large amount of capsaicin, which can act on pancreatic cancer cells. Together, it can help us prevent these diseases.

Tricks for sautéing cauliflower.

First of all, before frying the cauliflower, we need to use a knife to cut the cauliflower into small petals, wash it in clean water several times, wash off the residue on the cauliflower, and then burn the oil in the pot, you need to add enough oil to the pot, when it is hot, we can put the cauliflower in it and heat it, and then fry it on high heat for about a minute, and then we can take out the cauliflower and drain the oil.

Then we blanch the cauliflower with water, after a little boiling water, we put the cauliflower in the pot, blanching for a minute, if the time is too long, the cauliflower will be prone to soft taste, and will lead to the loss of the taste of the cauliflower, will cause the cauliflower to become no longer crispy, and for the cauliflower, after blanching, the cauliflower can be easier to taste, but also to ensure that the color of the cauliflower will not turn yellow, so that the cauliflower can taste crispy and refreshing, and when blanching, We need to add enough salt to the water, stir well and then blanch the water, which can make the cauliflower taste better.

It can be found that cauliflower tastes good, and the nutritional value of cauliflower is rich, so it is worth eating in our usual time, and the cauliflower eating methods introduced above are good, we can make delicious cauliflower according to our own taste, so we should have some understanding of the cauliflower method introduced above.

Cauliflower can be fished out by rolling in hot water, you can put some salt in the water, sterilize and improve the color, you don't need to blanch it for too long, you have to fry it, otherwise it will be too bad and not delicious.

1.Blanching the cauliflower salad for 3 minutes is the most appropriate.

The precautions for blanching the cauliflower are that you can't use cold water or half-boiled, but you need to wait until the boiling water is completely boiled before putting the cauliflower. If the cauliflower is poured before the water is boiled, the cauliflower will be soaked in water for too long and become soft and rotten, which will affect the taste of the cauliflower. Blanch the coleslaw in boiling water for three minutes, which can effectively break the raw and ensure the crisp taste.

2.Blanch the cauliflower in boiling water for more than five minutes.

Blanching the cauliflower for more than five minutes will boil some of the cauliflower. Even during the later cooking process, part of the cauliflower crushed and lacked integrity. If the blanching time is more than five minutes, the cauliflower is too soft and rotten, and the flavor of the cauliflower itself is lost.

After the dish is plated, the whole will turn yellow and lose its appearance.

Cauliflower is often undercooked or overcooked, just because the blanching time is wrong, and women have many benefits of eating more cauliflower.

Wash the cauliflower, boil the water and put it in the pot, 2 minutes.

When eating cauliflower, cut the stem part a little thinner, stir-fry to change color, and then get out of the pot. Many people also like to use cauliflower to make vegetable salad, when making salad, the cauliflower needs to be blanched with water, and the cauliflower is put into the pot and waits until the top part of the flower changes color, and this process only takes about a minute.

Cauliflower is native to the Mediterranean coast and was introduced to China in the 19th century. In the early days, it was only cultivated in Shanghai, Tianjin and other places, and was specially used for the needs of Western restaurants, and was considered to be a vegetable with great nutritional value. Later, due to the success of cultivation, it gradually spread to various places and became a common edible vegetable, so it was widely distributed throughout China.

In 1961, there were 51 countries in the world planting cauliflower, with an area of 10,000 hectares, and by 2005, China's cauliflower planting area had reached 10,000 hectares, ranking first in the world, and cauliflower was mainly distributed in India, Italy, France, the United Kingdom, the United States, Spain, Germany, Bangladesh and other countries.

It takes about three minutes for the cauliflower to cookThe cauliflower should generally be blanched in hot water first to make the cauliflower five ripe, so that the cauliflower tastes good when fried. So fry it for another three minutes and you're ready to cook, and the cauliflower for three minutes is very crispy and suitable for people who like to eat crispy. But if you like to eat a little cooked, you can fry it for a few more minutes, at this time the cauliflower becomes soft and glutinous and edible, suitable for the elderly and children to eat, delicious and easy to digest.

Precautions for stir-frying cauliflower1. Don't cook the cauliflower for too long, cooking for too long will affect the taste of the cauliflower. Cauliflower contains a lot of vitamins and other minerals, whether it is fried cauliflower or boiled cauliflower, it is recommended not to let the cauliflower stay in the pot for too long, so as not to break the nutrients in it.

2. Cauliflower is easy to burn if fried directly without blanching, because the oil temperature is very high, and it is easy to burn if stir-fried in time. Generally, this kind of dish, take the method of blanching, decompose or cut into small pieces, blanch until it is basically cooked, start the oil pot, put some ingredients such as bacon slices, fry fragrant, pour in the blanched cauliflower, mix and fry, you can add some stock, adjust the taste, you can get out of the pot.

If you are making stir-fried dishes, after the water is boiling, blanch the cauliflower in the water for about 2-3 minutes. Because the cauliflower needs to be stir-fried, the blanching time should not be too long, and it only needs to be cut off to prevent the fried cauliflower from being soft and rotten, and the taste is not good.

If you are making cold dishes, after the water is boiling, blanch the cauliflower in the water for about 3-5 minutes. Because when making cold dishes, the cauliflower is blanched and eaten directly, and the cauliflower should be blanched and matured, and the length of time can be determined according to the crispness of the taste of personal preference.

It should be noted that after blanching the cauliflower, it needs to be soaked in cold water immediately. On the one hand, it can isolate the air and prevent cauliflower oxidation and discoloration; On the other hand, after a quick switch between hot and cold, the cauliflower can be made more crispy and tender.

Blanching is to get rid of the peculiar smell, blanching in boiling water for 30 seconds, and then stir-frying for a long time will affect the taste.

You can also blanch cauliflower by the following method:

1.After the water in the pot is boiled, pour in an appropriate amount of milk, and add some rice vinegar (I only used about 50ml of milk, and the vinegar is a few large drops);

2.Then put the broken cauliflower in the pot and blanch;

3.After blanching, remove the cauliflower and drain the water;

It can make the cauliflower more tender.