Blanching cauliflower with cold or hot water, blanching cauliflower with cold water or hot water

In the current season, our ** is extremely dry, so we need to eat more fruits and vegetables to keep our body hydrated. Cauliflower is a great food for hydration. It is rich in vitamin C, which can help our body to get rid of fire better.

Vitamin C is to reduce the fire, there are compatriots on fire, we can eat more cauliflower to supplement vitamin C.

Many people try to make cauliflower at home, but there is always a question that bothers us, that is, when stir-frying cauliflower, do you use cold or hot water to blanch the water? Asked. only to find out that many of them did it wrong, no wonder the cauliflower is old and astringent.

When we cook cauliflower, we have high requirements for the heat, if we don't grasp the heat well, we will fry it and it will be old and astringent.

In fact, whether the fried cauliflower is good or not has little to do with whether it is blanched or not. The main difference between blanching is whether to use cold or hot water when blanching. This step is the same regardless of whether it is cauliflower or broccoli.

If you blanch the cauliflower in the wrong way, the boiled cauliflower will be old and astringent, and it will not taste crisp at all. Let's learn how to do it!

First of all, we have to wash the cauliflower we bought, and then cut it into small petals along its rhizome, and soak the chopped cauliflower in salt water, which can help remove some small insects and dust that we can't see with the naked eye. To blanch the water, we should use hot water, and when the water is boiling, we put the cauliflower in hot water and blanch it.

We are also very particular about blanching the water in hot water, and it only takes about two minutes to get out of the pot. Don't be in a hurry to fry out of the pot, let's put it in cold water first, so that the fried cauliflower can be more crispy. After the water is drained, you can put it in the pan and stir-fry.

No need to wash in cold water! Blanch the cauliflower in hot water and wait for it to cool naturally!

Blanching has a fresh effect on cauliflower.

After blanching, the biological activity of cauliflower is inactivated, and the oxidation of vitamins and other effective substances is reduced, which fundamentally terminates the nutrient consumption of cauliflower itself, so as to retain the nutritional value of cauliflower to the greatest extent.

Blanching of cauliflower is hot water so that the cauliflower will be cooked.

Cut the cauliflower into a flower style, wash it, boil it in a pot, and then after the water boils, the cauliflower is dark, remove from the pot to control the water, and set aside.

Blanching cauliflower is recommended with hot water. The steps are as follows.

Ingredients: 400 grams of cauliflower, 6 millet peppers, 2 tsp salt, 1 2 tsp chicken essence, 2 cloves of garlic, 2 tsp light soy sauce, appropriate amount of vegetable oil.

1. Soak the cauliflower in salted water for a while, then take it out and rinse it for later use.

2. Bring water to a boil, blanch the cauliflower in the pot for one minute, then remove and drain the water for later use.

3. Heat the appropriate amount of vegetable oil from the pot, then turn to low heat and enlarge the garlic and stir-fry.

4. Add the washed cauliflower, then add all the ingredients and stir-fry until it is broken.

5. Use a clean, water-free and oil-free container to put out the fried cauliflower and enjoy.

Blanch the cauliflower with hot water, after the water is boiled, put a few drops of cooking oil in the water, and then put the cauliflower into the blanching water, which can not only ensure that the nutrition of the vegetables is not lost, but also ensure that the color is tender and green.

The correct way to fry cauliflower is to use hot water, add a little salt and a little oil, and the fried cauliflower tastes good.

1. Cauliflower does not need to be blanched

Since the cauliflower itself is a seasonal vegetable at this time, it is relatively fresh, so the cauliflower is bought home and is afraid of friends with insect eggs, only need to pick the cauliflower into small flowers, put it in a large pot, add enough water to cover the cauliflower, add a spoonful of salt and a handful of flour and mix well, soak for about 10 minutes, wash and remove for later use.

The eggs and sand inside the cauliflower treated in this way are basically clean, and the flesh of the cauliflower after soaking is relatively more moisture, and the subsequent direct frying is also relatively easy to cook and clean, so the processed cauliflower can not be blanched;

2. Cauliflower does not need to be blanched

In the restaurant, when making fried meat with cauliflower or cauliflower in a dry pot, most practices will not blanch the cauliflower first, why? Because the blanched cauliflower tastes relatively more water, it is not crisp enough to eat, and the fragrance will be slightly lighter, so the fried cauliflower in the restaurant is generally to pick the cauliflower into small flowers, wash and drain the water directly through the oil, fry the cauliflower aside, fry it for 1-2 minutes until the cauliflower is evenly green, and then stir-fry it directly, so that the cauliflower not only looks more green and attractive, but also has a firmer and crispier taste.

3. Cauliflower needs to be blanched

It is true that it is good to fry the cauliflower before frying it in the restaurant, but if we cook the fried cauliflower at home, if we go back to the "wide oil pot", then our small family really can't afford to consume it, so if you cook fried cauliflower at home, you don't need to fry it at all, and it will be much better to directly blanch it instead of frying.

Soak the cauliflower in flour and salt water for 10 minutes and clean it, add it to boiling water and blanch it for 1 minute, drain the water, the cauliflower treated in this way can be green and attractive, and then add some oil to stir-fry and season when you put it in the pot, the taste is the same tender and crispy, and the rice is fragrant.

Related Notes:

There are many people who like to blanch the cauliflower first, in fact, although the cauliflower is easy to cook, the cauliflower fried in this way is not crispy at all, and it is not delicious to eat soft. So when we fry cauliflower, we must not blanch it.

Some people may have questions, if the cauliflower is not blanched in advance, in fact, the cauliflower is easy to cook, why is the cauliflower fried in the restaurant crispy and delicious, because the restaurant chef stir-fried the cauliflower with high heat throughout the whole process, so that the cauliflower is easy to cook, and it still tastes crispy. Therefore, when we usually fry cauliflower at home, we must also fry it over high heat throughout the whole process.

The above content reference: Encyclopedia - cauliflower.

No need to wash in cold water!

Blanching method and preservation method: 1. Open the cauliflower ball one by one along its buds to make it a very small flower branch, and it is generally not recommended to use a knife to cut it, because then it will lose the true color of the cauliflower, and the flower ball will be easy to scatter, and the dishes made are not beautiful.

2. Add hot water to the pot, and boil, then pour in the cauliflower that has been cleaned and sorted, and when the cauliflower changes color slightly, you can pick it up, store it in a colander, and then put it into cold water to cool.

3. Drain the dripping water and store it in the refrigerator, which can generally be covered with plastic wrap to prevent the dishes from smelling.

The temperature of the placement has a great impact on the effect of preservation, under normal circumstances, placed in the fresh-keeping layer of the refrigerator, the temperature of this environment will be at about 4 degrees, if stored at a temperature of about 10 degrees Celsius the fresh-keeping layer leaks, the fresh-keeping time will be shortened accordingly, about 4 degrees in the fresh-keeping layer, the cauliflower can be placed for 2 to 4 days to keep it not or late to spoil.

Blanching the cauliflower is okay with or without blanching, blanching can make the cauliflower quickly flavorful, and it is fried, and it only needs to be fried for a while without blanching.

Native to the Mediterranean coast, it 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.

Need. Blanching can remove the astringency of cauliflower, and it is easier to ripen and taste. If you don't blanch and fry directly, the taste will have a certain effect, and it is not easy to cook.

Cauliflower is more nutritious than ordinary vegetables. It contains proteins, fats, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U, and minerals such as calcium, phosphorus, iron, etc. The texture of cauliflower is delicate, sweet and delicious, it is easy to digest and absorb after eating, and its tender stem fiber is tender and delicious after cooking.

Need. Blanching can remove the astringency of cauliflower, and it is easier to ripen and taste. If you don't blanch and fry directly, the taste will have a certain effect, and it is not easy to cook.

Cauliflower is more nutritious than ordinary vegetables. It contains proteins, fats, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U, and minerals such as calcium, phosphorus, iron, etc. The texture of cauliflower is delicate, sweet and delicious, it is easy to digest and absorb after eating, and its tender stem fiber is tender and delicious after cooking.

Cauliflower needs to be blanched, because cauliflower is not easy to fry directly, and it is more hygienic after blanching in cauliflower. Add a little salt when blanching the cauliflower, which can keep the color fresh and the skin crack bright and tasteful, and you don't have to stay in the pot for too long when frying, and you can also maintain the toughness of the cauliflower. When stir-frying cauliflower, stir-fry with oil over high heat, otherwise it will cause water loss.

Cauliflower is definitely blanched, and many people are also worried about whether there are small insects in the cauliflower, and they will not worry about small insects after blanching directly. Generally, the cauliflower needs to be soaked in salt water for 10 minutes before blanching.

If you are worried about the hygiene of cauliflower, you can tear and burn the cauliflower into a smaller tree, which is more convenient to eat. It is not easy to cook the cauliflower without blanching it directly, because the contact area between the cauliflower and the bottom of the pot is limited, and the cauliflower needs to be stir-fried out of the pot quickly, which is easy to cause breakage.

What cauliflower is suitable for stir-frying with

Cauliflower is suitable for stir-frying with onions and pork belly, among which there is a very famous dish dry pot cauliflower is stir-fried with bacon and cauliflower by Yuansheng, the oil aroma of bacon penetrates deep into the cauliflower, and onions are used as accessories, which is very delicious.

Cauliflower can also be cooked without blanching, but the taste will be hard, and it can be fried directly without blanching, and the method is as follows:

Ingredients: 350 grams of cauliflower, 1 tablespoon of bean paste, 100 grams of pork, 1 teaspoon of salt, 15 grams of light soy sauce, 5 grams of green onion, 2 grams of garlic.

1. Wash and control the drying.

2. Cut the pork and set aside.

3. Prepare green onions and garlic.

Fourth, add more oil to the pot and fry the cauliflower.

5. Fry it to this color and remove it for later use.

6. Leave the bottom oil in the pot and stir-fry the pork.

7. Add cooking wine, onion and garlic to the pot at high temperature.

8. Prepare the bean paste.

9. Mix a spoonful of bean paste and an appropriate amount of light soy sauce for later use.

10. Add sauce and stir-fry.

Ten. 1. Add cauliflower.

Ten. 2. Stir-fry quickly, and you can add a little salt to taste when it is light.

Ten. 3. Turn off the heat and remove from the pot, serve on a plate.

Cauliflower contains some purines, and purines are easily soluble in water, and blanching can remove the purines to the greatest extent. The cauliflower should not be cooked for too long, it is not resistant to high temperature, and blanching can prevent the loss of nutrients from the residue and increase the crisp taste. Cauliflower is not easy to fry if cooked directly.

Wait until the water in the pot boils, put the washed cauliflower into the boiling water, and wait for the color of the cauliflower to just change color, immediately take out the banquet fiber and quietly put it in the cold water to cool it down quickly, which can make the taste of the cauliflower more crispy.

After taking out the blanched cauliflower, dry it as much as possible, which can remove the bad taste of the cauliflower and reduce the intake of oil.