How long does it take to blanch cauliflower and how long does it take to blanch cauliflower

Thirty seconds. Blanching cauliflower can remove the bitter and astringent taste of cauliflower, and it can also make the cauliflower softer, making it easier to absorb the flavor when cooking food. Blanching the cauliflower should not be too long, so as not to make the ingredients too soft and rotten, which will affect the taste.

After blanching the cauliflower, it should be cooled in cold water, which can increase the crisp taste of the cauliflower. The heat of stir-frying cauliflower should not be too large, so as not to paste the pot and affect the beauty of the ingredients.

Tips for buying cauliflower1. Color: Generally, fresh cauliflower is white and yellow, if there are black spots or very white cauliflower, do not buy.

2. Look at the flower bulbs: The flower bulbs of fresh cauliflower are firm and brightly colored. Then look at the leaves, the leaves are bright and fresh to choose from.

3. Look at the shape: the shape of fresh cauliflower is complete and there is no damage.

4. Look at the head; A cauliflower with a large size and a relatively upright head is the best choice.

Three minutes.

Cauliflower is very rich in vitamins. Do not use cold water or half-boiled water when blanching cauliflower, wait until the water in the pot is completely boiled before putting the cauliflower in, blanching for about three minutes, which can not only effectively cut off the cauliflower, but also ensure the crisp taste of the cauliflower.

Precautions for blanching cauliflower

1. Blanching cauliflower needs to be boiled in a pot, and the blanching time should not be too long. Because blanching vegetables will cause the loss of vitamins and other trace elements contained in vegetables, the boiling water pot can reduce the boiling time of vegetables, thereby reducing the loss of nutrients, so the cauliflower blanching needs to be boiled in the pot, and the time should not be too long.

2. When blanching, adding a little salt and cooking oil can keep the color of the cauliflower crisp and tender, and can also form a protective film on its surface to reduce its nutrient loss and prevent discoloration.

3. After blanching the cauliflower, it needs to be soaked in cold water immediately. In this way, on the one hand, the air can be isolated to prevent cauliflower oxidation and discoloration; On the other hand, after a quick switch between hot and cold, the cauliflower can be made more crispy and tender.

Blanching cauliflower for about 2 minutes will affect its taste and may also lead to the loss of nutrients. Blanch the cauliflower in a pot under cold water, turn it lightly with a spatula a few times, then take out the cold water, and then pour it into the pot and add seasonings to fry for about three minutes.

Blanching the cauliflower before stir-frying it will make the cauliflower taste better and retain its color. First put an appropriate amount of water in the pot to boil, then pour the cauliflower into it, turn it with a spatula, about 2 minutes or so, you can pour some rice vinegar, the taste will be better.

Stir-frying directly or blanching for too long will cause the loss of nutrients in the cauliflower, and the cauliflower will be too soft and rotten, and the taste will not be good. Cauliflower is rich in all kinds of Duanhui vitamins, and water or high temperature may cause them to decompose, and the ant will lose its nutritional value.

After blanching the cauliflower, you have to go through the cold water again, control the water and then pour it into the pot and stir-fry, add the appropriate amount of seasoning according to the taste, and you can get out of the pot in about three minutes. After smouldering and blanching, you don't have to worry about whether the cauliflower is fried or not, adding water or frying for a long time during the frying process will affect the taste and nutritional value of the cauliflower.

1. When making stir-fried dishes, after the water boils, you need to blanch the cauliflower in the water for about 2-3 minutes. Because the cauliflower needs to go through secondary processing, the blanching time should not be too long, and it only needs to be cut off to prevent the fried cauliflower from being soft and rotten and the taste is not good.

2. When burying the cold dishes, after the water boils, you need to blanch the cauliflower in the water for about 3-5 minutes. Because when making cold vegetables, cauliflower is blanched and eaten directly, so it is necessary to blanch and mature the cauliflower, and the length of time can be determined according to the crispness of the taste that you like. Boom.

3. If it is organic cauliflower blanching, reduce it by 30 seconds according to the above method. Organic cauliflower is more crisp and tender than Pu Guan Lu Jingtong cauliflower, so the blanching time can be appropriately reduced.

4. When used as a lining decoration, after the water boils, just put the cauliflower into the water and blanch it for 3-5 seconds. Because the lining decoration is mainly for the beauty of the dish and does not need to be eaten, and the shorter the blanching time of the cauliflower, the more crisp and tender the color, so when used as a lining decoration, it only needs to be simply blanched.