When stir frying cauliflower, blanch it first and then stir fry?

It is not necessary to blanch, because blanching before frying cauliflower is to remove the smell of cauliflower and when the cauliflower is ripe faster, if you do not blanch, the heat of stir-frying will be uncooked, so it is more unpalatable.

Divide the cauliflower into small florets and soak them in salted water to wash them. The cauliflower does not need to be blanched, soak the cauliflower in hot water for about 1 minute after washing, and then pass it through cold water again, and fry it in an oil pan.

This is not necessary. Blanching is done to make the cauliflower more ripe and softer. The conventional fried cauliflower is stir-fried directly, without blanching, so that the cauliflower is crispy and the color is good.

When frying cauliflower, you should blanch it first and then fry it, because cauliflower is relatively hard and not very ripe when stir-fried, so you should blanch the cauliflower first and then fry it, so that the fried cauliflower is more delicious.

That's right, blanch first and then fry. Because cauliflower will be very bitter if it is not blanched, it is generally blanched first and then fried.

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.

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.

The cauliflower is not necessarily blanched before frying, and the cauliflower is blanched before frying to remove the smell of the cauliflower, and the cauliflower cooks faster. Cauliflower is also known as cauliflower, cauliflower, cauliflower, cabbage, cauliflower, and Brussels sprouts. It is a cruciferous vegetable, an annual plant, which is a variety of cabbage along with broccoli and cabbage.

The head of cauliflower is a white inflorescence, similar to the head of broccoli. Cauliflower is rich in vitamins B complex, C. These ingredients are water-soluble and easily dissolved by heat and lost, so boiled cauliflower should not be cooked at high temperatures, nor is it suitable for boiling.

Native to the Mediterranean coast, it was introduced to China in the early 19th century during the Guangxu period of the Qing Dynasty. Its product organs are white, shortened, fat flower buds, flower branches, flower shafts and other polymerization of flower bulbs, which is a kind of vegetable with less crude fiber content, fresh and tender quality, rich nutrition, delicious flavor, and people like to eat. The nutrition and function of broccoli and broccoli are basically the same, and the carotene content of broccoli is higher than that of broccoli.

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 medium potato florets, and at the same time boil the 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 can keep the color of the vegetables beautiful emerald green. But when blanching the 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.