How long does it take to cook cauliflower until medium rare?

It takes five minutes for cauliflower to cook until medium-rare.

The practice of roasting meat with cauliflower:

Ingredients: cauliflower, pork, salt, green onion, shredded ginger, cooking wine, soy sauce, vinegar.

1. Wash the cauliflower with small flowers by hand, and cut the pork into small slices.

2. Put water in the pot and boil, add a little salt, boil the cauliflower in water, cook for 5 minutes, about 8 mature, remove and drain the water.

3. Pour an appropriate amount of blended oil into a hot pan and heat it, then add shredded green onions and ginger and stir-fry until fragrant, then pour in the meat slices and stir-fry.

4. Put the meat slices into the pot and stir-fry, add a little cooking wine, soy sauce and a little vinegar to continue stir-frying.

5. Put the cauliflower into the pot and stir-fry it with the meat, add a small amount of water to simmer the vegetable for a while, and add an appropriate amount of salt to stir-fry after the cauliflower is cooked.

6. When the water is basically dry, remove from the pot, add some chopped green onions and put it on the plate.

Bring the water to a boil, add the cauliflower, and after five minutes, remove it to medium-rare.

Cauliflower, also known as cauliflower, cauliflower, or cauliflower, is a cruciferous vegetable that is a variant of cabbage. The head of the cauliflower is a white inflorescence, similar to the head of broccoli.

Cauliflower is rich in vitamins B and C. These ingredients are water-soluble and are easily decomposed by heat and lost, so boiled cauliflower should not be cooked at high temperatures, nor is it suitable for boiling.

The original Mediterranean coast, its product organs are white, short, fat flower buds, flower branches, flower shafts and other polymerization of flower balls, is a kind of crude fiber content is less, the quality is fresh and tender, the nutrition is rich, the flavor is delicious, people like to eat vegetables.

The anti-cancer effect of cauliflower lies first in the indole substances contained in it, which can reduce the level of estrogen in the human body and prevent breast cancer; Indole derivatives such as aromatic isothiocyanic acid, dithiophenolone, etc., can resist the toxicity of carcinogens such as benzopyrene.

Cauliflower contains an enzyme substance - carotene, which can inactivate carcinogens and reduce the occurrence of gastrointestinal and respiratory cancer, so nutritional medicine believes that women with stomach diseases, especially women with a family history of breast cancer, eat more cauliflower to prevent the occurrence of stomach cancer and breast cancer. In addition, cauliflower contains more cellulose, vitamin C, carotene, and trace elements, all of which have anti-cancer effects.

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.

If it is a cauliflower that has not been blanched in advance, it generally needs to be fried for about five minutes before it can be fully cooked.

Because the cauliflower is not easy to ripen, the cauliflower that has not been blanched is not easy to ripen, and it needs to be stir-fried for a long time to make it mature, so that the fried cauliflower will become soft and dry, affecting the taste, and the loss of nutrients is also more.

When making fried cauliflower, it is recommended to blanch the cauliflower first, this is to make the cauliflower taste better, but also to avoid the loss of nutrients caused by the long stir-fry time, blanching the cauliflower for about three minutes, and then stir-fry will be more delicious.

The cauliflower is cooked after 5 minutes, and the specific method of stir-frying the cauliflower is as follows:

The ingredients that need to be prepared in advance include: 350 grams of cauliflower, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of watercress, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of Zhengwei vegetable oil.

1. The first step is to tear the prepared cauliflower into small florets and wash them with water, and put them aside for later use.

2. Heat the oil in the pot and heat it on fire, as shown in the figure below.

3. After the oil is hot, add the watercress, dried chili, Sichuan pepper, green onion, ginger and garlic slices, and stir-fry evenly.

4. Stir-fry evenly and then add the cauliflower cleaned by the mountain objects, as shown in the figure below.

5. Stir-fry for 4 minutes, stir-fry until the cauliflower is soft, pour in light soy sauce, sugar and salt, and stir-fry for 1 minute.

6. Then take out of the pot and put it on a plate, sprinkle some sesame oil, so that the stir-fried cauliflower is completed.