Do cauliflower need to be blanched, cauliflower needs to be blanched for a few minutes

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.

Preparation of materials. Main ingredients: cauliflower, pork belly.

Seasoning: light soy sauce, sugar, salt.

Method: 1. Wash the cauliflower, put it in a bowl, pour in the light salted water that can cover the cauliflower, remember that the cauliflower is facing down, and soak for 20 minutes. Then take it out and cut it with a knife into small florets that are easy to eat.

2. Pour water into the pot and boil, then pour the chopped cauliflower into the pot of boiling water and blanch for one minute, remove and immediately rinse with cold water until completely cool, then drain the water for later use. Cauliflower must be blanched.

3. Wash the pork belly and cut it into thin slices for later use. Wash the garlic, pat the garlic white with the back of a knife, and cut the garlic leaves into sections for later use. Wash the small red pepper and cut it into small pieces.

4. Remove the oil from the pot, after the oil is hot, add the garlic and stir-fry until fragrant. After the garlic is fragrant, pour the pork belly slices into the pot, stir-fry over medium heat until the pork belly changes color, continue to stir-fry for a while, and force out part of the fat part of the oil, so that it will not be too greasy.

5. Add a tablespoon of Lao Gan Ma beef spicy sauce and stir-fry until fragrant, then pour in red pepper and cauliflower, stir-fry a few times, then add a tablespoon of light soy sauce and some sugar, turn to high heat and stir-fry for about a minute.

6. Then pour the garlic leaves into the pot, stir-fry a few times, turn off the heat and cover the lid and simmer for about a minute. The dish is ready to be cooked.

Soaking the cauliflower in light salt water can force out the small insects that may be in it, and it has a sterilizing effect. However, in this dish, the taste of cauliflower is a little crispy, so the blanching time of cauliflower should not be too long, and immediately after blanching, rinse with cold water to cool down, so that the cauliflower will have a crispy taste.

Go to the ground with the painted cauliflower, boil boiling water in a pot, then pour the cauliflower into it, blanch it and remove it.

After cutting the cauliflower, blanch it and then fry it to make it easier to cook!

When stir-frying cauliflower, you need to soak it in salted water first, and blanching is also necessary, but it is best to get seven or eight medium cooked.

1. Cauliflower contains antioxidant and anti-cancer trace elements, and long-term consumption can reduce the incidence of cancers such as breast cancer, rectal cancer and gastric cancer. 2. Cauliflower can prevent infection, or the best blood vessel cleaner, which can prevent cholesterol oxidation and prevent platelets from clotting, thus reducing the risk of heart disease and stroke. 3. Cauliflower can supplement vitamin K in the body, and some people's ** will become blue and purple as long as they are bumped and injured, which is because of the lack of vitamin K in the body.

4. Cauliflower is rich in vitamin C content, so that cauliflower can enhance the detoxification ability of the liver, and can improve the body's immunity, which can prevent the occurrence of colds and scurvy.

The last thing that is missing in life is a variety of ingredients, which can be mixed and matched with each other, and they are all delicious. However, the so-called delicacy is not made by a random stir-fry, but requires skill, and missing or overstepping a certain step will lead to the deviation of the taste of the whole dish. Today I will introduce to you the practice of stir-fried meat with cauliflower, stir-fried cauliflower is a very home-cooked dish, also called cauliflower, or cauliflower, whether to blanch it before stir-frying, I have been very confused until my restaurant chef brother-in-law told me the answer, I really suddenly realized.

It turns out that when frying cauliflower, you need to soak it in salted water first, and blanching is also necessary, but it is best to get seven or eight medium cooked.

First of all, after the cauliflower is soaked, pour an appropriate amount of water into the pot, wait for the water to boil, add some edible salt and cooking oil to the water, and then put the cauliflower into the blanching water, the cauliflower blanching time does not need to be too long, and the blanching time is too long will also affect the taste of the cauliflower.

Secondly, about a minute or so blanching can take out the cauliflower, take out the cauliflower, to immediately cool the water, can keep the taste of the cauliflower crisp, you may not understand, why when blanching the cauliflower, you should add edible salt and edible oil to the water, the main thing is to make the color of the cauliflower better, otherwise the cauliflower may be sluggish after blanching, it looks like people have no appetite, add edible oil and edible salt, you can avoid this problem.

Then, if we want to eat coleslaw, then the cauliflower must be guaranteed for two minutes, so that the cauliflower is cooked and effectively kills bacteria and parasites.

To sum up the above, it is best to blanch the water for about a minute, so as to ensure the taste of the cauliflower. If it is cold dressed, it is best to two minutes, to about three minutes.

Don't take too long, generally one minute is enough, that is, to deal with the raw taste of cauliflower, the stir-fry will be more delicious later, blanching time is too long, the cauliflower will not be crispy, it will be soft and collapsed, it will not be delicious.

In about 10 minutes, seven to nine minutes should be about the same.

Cauliflower needs tea for a few minutes. Three to five minutes will do.

Blanching the flowers for about a minute is fine, otherwise there will be no crispiness.

Boil the pot under water, and then after the water boils, 30 seconds will do

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.

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 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.

Question 1: Does it need to be blanched when the cauliflower stir-fried meat is boiled 1, boil water in the pot, break the cauliflower into small pieces, do not cut the cauliflower, just like tearing cabbage, you should break it into even small pieces by hand, put the cauliflower into the boiling water when the water is boiling, and remove it after changing color.

2. Put oil in the pot, add green onions, garlic, dried red peppers and stir-fry until fragrant, put in the sliced meat, drop in a little cooking wine, a little soy sauce, and stir-fry (a small cheat, you can put in a tomato, the color and taste are very good).

3. Put in the blanched cauliflower, (because the blanched cauliflower already carries some water, there is no need to add water, of course, if you like to eat the rotten glutinous cauliflower, you have to add water to stew) stir-fry evenly, put salt, monosodium glutamate or chicken essence.

Question 2: Do I have to blanch cauliflower before stir-frying? What happens if you don't blanch? Poisonous? Blanching or not blanching at will. After blanching, it is just convenient for stir-frying, which can quickly absorb the flavor and cook. If you don't blanch the dish, the texture will be very dry

Question 3: Do you need to blanch the cauliflower with water before frying It will be more flavorful and the taste is more soft, but I like to stir-fry it directly with oil until it changes color, so that the cauliflower is chewy and the taste is refreshing.

Question 4: Why blanch the cauliflower Put the vegetables in cold water, take out the vegetables immediately after boiling water, put the vegetables in boiling water for about two minutes, and add a small amount of peanut oil after putting in the vegetables, so that the vegetables are bright and delicious.

Question 5: Do you have to blanch fried cauliflower? Scoop it out with boiling water first and then do it.

Question 6: How to control the time of blanching cauliflower? There is no specific restriction on this, depending on the taste, if you like to eat crispy, blanch it for a while, if you like to eat soft, you will blanch it for a while, and if you do it a few more times, you will find the feeling.

Question 7: Should white cauliflower be blanched in boiling water before stir-frying? The cauliflower needs to be blanched in boiling water before stir-frying.

Blanch it in water, so that it is easy to cook when stir-frying, but it does not take too long to blanch it to prevent nutrition. It can prevent pesticides on dishes.

Question 8: Do you need to blanch the cauliflower with water before stir-frying? (1) It can make the cauliflower more colorful, the texture more crisp and tender, reduce astringency and bitterness, and also sterilize and disinfect.

2) The maturation time of several different ingredients can be adjusted to shorten the formal cooking time. If the meat slices and cauliflower are fried together, and the cauliflower is blanched to achieve half-cooking, then, after the meat slices are fried, add the blanched vegetables, and they can be out of the pot soon.

Question 9: Do you need to blanch it with water before making cauliflower See how to do it, if you don't need to cook the soup, it is better to blanch it if you stir-fry.