Cauliflower can be oiled!

As for cauliflower, I believe that everyone will not feel unfamiliar, not only has it become an indispensable ingredient in our lives, but also has become one of the must-eat foods for businessmen, cauliflower in turn is the meaning of "getting rich", so cauliflower is deeply loved by everyone at any time, especially in winter, not only is it more crisp than before, but even ** is more affordable, <>

Although cauliflower is delicious and nutritious, there are also many people who encounter some difficult problems when cooking cauliflower, such as whether to overoil or blanch before frying cauliflower, it is for this reason that the taste and texture of the cauliflower cooked at home and the cauliflower fried in the restaurant are very different. Many people do it wrong, no wonder the taste is poor, and it doesn't taste good.

How to make:1Break the prepared cauliflower into small petals, then wash and drain for later use.

2.Pour an appropriate amount of oil into the pot, wait for the oil temperature to reach 7, then add the cauliflower and oil for about 1 minute.

Then start another pot, add lard to it, boil the lard over high heat, then pour in the cut green pepper, garlic, ginger and fry until fragrant, and then put the cauliflower in the pot after the oil and stir-fry for 20 seconds, and finally add the flavor of the extremely fresh, oyster sauce, salt, pepper powder, chicken essence for seasoning and coloring, in order to make the cauliflower fully flavored, you can add an appropriate amount of water to the pot, and you can get out of the pot after boiling over high heat.

It is worth noting.

1. It is not recommended that you blanch cauliflower, because when blanching cauliflower, the water temperature is only 100 degrees Celsius at most, and the temperature is low, so that the time process of blanching cauliflower causes cauliflower to have a fishy smell, and after cooking, the cauliflower is not crisp to eat, easy to yellow, and has no appearance and taste. When the oil is overoiled, the oil temperature is at least 250 degrees Celsius, which is high enough to make the cauliflower ripen quickly and thoroughly, making the cauliflower more crispy and refreshing.

2. Don't fry the cauliflower after being oiled for too long, which will cause more water loss of the cauliflower, and the cauliflower will naturally not be brittle.

Cauliflower in general.

It doesn't need to be oiled, but if you make a dry pot cauliflower, it can effectively lock in the moisture of the cauliflower after oiling, making the cauliflower taste more crisp and refreshing!

No, if the oil is too much, the cauliflower will not be crispy, just fry it in the pot.

Yes, a good cooking method, suitable for dry pots, cheat sheets, and dry and fragrant taste.

Can cauliflower be oiled? Cauliflower is better not to oil a pot of oil for him. In the nutrients will be reduced a lot.

Summary. Leaves: The leaves of rape are generally shorter and softer, while the longer ones are relatively poor.

Color: The color of rape leaves is light green and dark green, and the quality and taste of light green are generally very good. In addition, rape is divided into green stems and white stems, and the white stems have a light taste and a strong green stem.

It should be noted that if the rape is particularly fresh and tender, it is best not to choose, because it may be that the pesticide residue exceeds the standard.

Appearance: The appearance of rape is fresh, oily, insect-free, and without yellow leaves.

Gentle pinching: Gently pinch the rape with two fingers, if it is broken with a pinch, it is tender rape.

How to choose vegetables for rape flowers.

Leaves: The leaves of rape are generally shorter and softer, while the longer ones are relatively poor. Color:

The leaf color of rape is light green and dark green, and the quality and taste of light green are generally good. In addition, rape also has the distinction of green stalk and white stalk rock stalk, the white stalk has a light taste, and the green stalk has a strong flavor. It should be noted that if the oil imitation royal vegetables are particularly fresh and tender, it is best not to choose, because it may be that the pesticide residues exceed the standard.

Appearance: The appearance of rape is fresh, oily, insect-free, and without yellow leaves. Gently pinch:

Gently pinch the rape with two fingers, if it breaks when pinched, it is tender rape.

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It is pressed from rapeseed.

Rapeseed oil is what we commonly call rapeseed oil, and we are also called rapeseed oil.

Coriander oil, brassica.

Oil, sesame oil, canola oil, is a kind of edible oil squeezed from rapeseed. It is one of the main edible oils in China, mainly produced in the Yangtze River basin and the southwest and northwest of China, and its output ranks first in the world.

After nearly 10 years of efforts, China has transformed the traditional low-quality canola oil into the best nutritious canola oil among the bulk vegetable oils.

By 2010, the double-low rate of rapeseed in China reached more than 90%.

1. From the preparation process, it can be divided into pressed rapeseed oil and leached rapeseed oil.

2. Whether the raw materials are genetically modified.

It can be divided into genetically modified rapeseed oil and non-genetically modified rapeseed oil.

3. From the erucic acid content of fatty acids, it can be divided into general rapeseed oil and low canola oil.

It is generally dark yellow or brown in color. Rapeseed oil contains arachidic acid, oleic acid 14-19%, linoleic acid.

12-24%, erucic acid 31-55%, linolenic acid.

1-10%。From the perspective of nutritional value, the human body can digest and absorb rapeseed oil as high as 99%, and has cholebladder function. When the liver is in a pathological state, canola ketone can also be metabolized by the human body normally.

In addition, rapeseed oil contains a small amount of erucic acid and glucosinosides, which are generally considered to be detrimental to the growth and development of the human body. If it can be consumed in combination with excellent edible oil rich in linoleic acid, its nutritional value will be enhanced.