Should you blanch fried cauliflower first? Do you need to blanch cauliflower when stir frying?

Should the cauliflower be blanched, or blanched is cleaner Cauliflower stir-fried meat.

Ingredients, 200 grams of bean sprouts, half a cauliflower, a little celery.

When the cauliflower is fried, it needs to be blanched. Before blanching, divide the cauliflower into large flowers, put it in clean water, add an appropriate amount of salt and stir well, and soak for more than 10 minutes, so that the small insects hidden in the cauliflower can be soaked, and some pesticide residues can also be removed. The reason for soaking in large flowers is to prevent more nutrients from being lost. After soaking, remove the cauliflower, continue to divide it into small florets, and at the same time boil water, ready to blanch the cauliflower.

Blanching techniques. When blanching leafy greens, they like to add a little salt or a few drops of oil to the water, which will keep the color of the vegetables beautiful emerald green. But when blanching cauliflower, you don't need to add salt or oil, just pour it into hot water and blanch it.

After the water is boiling, pour in the milk, add a few drops of rice vinegar (you can replace it with other white vinegar), and then pour in the cauliflower and blanch for about 30 seconds. Because it has to be fried in the pot later, the cauliflower can not be blanched too much, and it will be out of the pot immediately when it is seven or eight ripe, and quickly scooped into cold water to cool down, which is the key operation to make the cauliflower taste crisp and tender.

It is recommended to blanch, the cauliflower is soaked in salt water for 10 minutes and cleaned, then added to the boiling water and blanched for 1 minute, drained and drained.

The preparation of small stir-fried cauliflower is as follows:

Ingredients: 1 cauliflower, 50 grams of carrots, 5 grams of black fungus, 2 green garlic, 2 cloves of garlic, a small amount of chicken broth, 1 tablespoon of soy sauce, a small amount of water starch, an appropriate amount of salt, and an appropriate amount of peanut oil.

Steps: 1. Prepare materials.

2. Cut the cauliflower into small florets and soak them in light salt water for 10 minutes and wash them well.

3. After the fungus is soaked, clean and tear off the small flowers.

4. Peel the carrot and cut it into diamond-shaped slices; Cut the garlic into sections; Crush the garlic.

5. Boil water in a pot, blanch the cauliflower slightly, remove and drain.

6. Heat peanut oil in a wok and stir-fry the crushed garlic until fragrant.

7. Pour in the fungus and carrot slices and stir-fry for a while.

8. Pour the potatoes into the cauliflower, stir-fry evenly, add the chicken broth and cook for 1 minute.

9. Add salt and soy sauce to taste, and then thicken with water starch.

10. Add green garlic and fry until it is broken.

11. Done.

Whether the fried cauliflower needs to be blanchedBefore frying cauliflower, it is best to blanch the cauliflower. There are many functions of blanching, such as being able to keep the cauliflower in its milky white color, retaining the nutrients of the cauliflower to the greatest extent, and reducing the time when stir-frying.

Introduction to cauliflowerCauliflower, also known as cauliflower and cauliflower, belongs to the annual plant of the Brassica genus in the cruciferous family. Originally produced on the eastern coast of the Mediterranean, they were introduced to China around the 19th century. Cauliflower is not only delicious, but also has high nutritional value, cauliflower is rich in vitamins and some bioactive substances.

Stir-fried cauliflower needs to be blanched. Cauliflower is rich in vitamin C, vitamin C is easy to be decomposed and lost by heat, so cauliflower is not suitable for long-term stir-frying, in order to prevent the loss of nutrients and the cauliflower from softening and affecting the taste, it is generally believed that the cauliflower is blanched with hot water before making dishes.

Native to the eastern coast of the Mediterranean, cauliflower was introduced to China around the beginning of the 19th century and is considered a highly nutritious vegetable.

Hua Zetan is rich in vitamin C and vitamin K, and has a variety of indole derivatives active substances, which not only have use value, but also have medicinal value.

Cauliflower has a high water content, with a water content of more than 90% and low calories.

Of course, fried cauliflower is blanched before it tastes good.

First, cut the cauliflower into pieces, then wash the cauliflower twice with running water and set aside. The cauliflower must not be cut too large, otherwise it will be difficult to absorb the flavor, and do not cut too small, otherwise it will have no texture when eaten. Put an appropriate amount of water in the pot, boil the water, put the cauliflower and a little salt into the pot, boil the cauliflower for 40 seconds on high heat, then remove it, and then put the cauliflower into cold water and soak it for 3 minutes to set aside.

After the pot is heated, put in an appropriate amount of oil, when the oil temperature is 7 hot, put the minced ginger, minced garlic, green pepper slices, and red pepper slices into the pot and stir-fry, then put the cauliflower and salt into the pot, and fry for 20 seconds. Add a little hot water along the edge of the pot, and finally put all the dark soy sauce, chicken essence and pepper into the pot, and continue to stir-fry for 20 seconds before serving.

Why blanch first.

When frying cauliflower, you need to blanch the cauliflower, because the maximum temperature of the water is 100 degrees Celsius, and the maximum temperature of the oil is 300 degrees Celsius.

When blanching cauliflower, you need to put a little salt, because when boiling cauliflower, salt molecules will quickly enter every part of the cauliflower, so that the fried cauliflower will taste more delicious. After blanching, the cauliflower needs to be put into cold water immediately to cool down, which can prevent the cauliflower from becoming soft due to excessive residual temperature, and directly put the cauliflower into cold water to cool down, which can ensure the crisp and tender feeling of the cauliflower.

Although the cauliflower is delicious, I am often asked why the cauliflower I fried at home is not crisp and tender at all, and I put a lot of salt, and the fried cauliflower still does not taste good. In fact, the cauliflower, which has grown in spring and winter, is the crispest and sweetest to eat. Although cauliflower is a difficult dish to stir-fry, as long as you master the correct method, it is really not difficult at all.

Stir-fried cauliflower does not need to be blanched directly, the cleaned cauliflower is put into the steamer and steamed first, so that the nutrition of the cauliflower is not lost, the color is better, and the taste is more eliminating. But remember not to steam for too long, otherwise the cauliflower will be steamed unpleasantly crispy. Here's how:

All ingredients: cauliflower, pork belly, garlic, dried chili, a little cooking oil, a spoonful of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, a pinch of chicken essence, and a spoonful of bean paste.

Step 1: Cut the cauliflower into small pieces, then put it in the basin, then add a spoonful of edible salt and an appropriate amount of water, clean the cauliflower, and then rinse it under the running water, drain the water, and set aside.

Step 2: Start the steamer, add an appropriate amount of water to the pot, wait for the water to boil, then put the drained cauliflower into the steamer, steam on high heat for about 1 minute, take it out and let it cool for later use.

Step 3: Start another wok, add a little cooking oil to the pan, then put an appropriate amount of pork belly in the pan, stir-fry the fat of the pork belly first, and set aside.

Step 4: After the fat is stir-fried, then add the prepared minced garlic, chili pepper and a spoonful of bean paste, stir-fry the fragrance, and then pour the cauliflower into the wok, quickly stir-fry evenly, and set aside.

Step 5: Then add a spoonful of oyster sauce, a spoonful of light soy sauce, a little hail salt, half a spoon of sugar and a little chicken essence, then quickly stir-fry to taste, then turn off the heat and serve.