Scalding is to remove the odor. Boil water for 30 seconds. After a long time, frying will affect the taste. After the water is boiled, you can pour in some milk and add some rice vinegar to keep the cauliflower fresh and crisp. In addition, cauliflower should be blanched and put into cold boiled water, and then taken out and drained before use.

Extended data

Cauliflower, also known as cauliflower, cauliflower or cauliflower, is a cruciferous vegetable and a variety of cabbage. The head of cauliflower is a white inflorescence, similar to the head of broccoli. Cauliflower is rich in vitamin B and vitamin C, which are soluble in water and easy to decompose when heated, so it is not suitable for high temperature or boiled cauliflower.

Silique is cylindrical, 3-4cm long, with midvein 1, thick lower beak and thin upper beak, and length10-12mm. Seeds broadly elliptic, nearly 2 mm long, brown. It blooms in April and bears fruit in May. Originated in China's coastal areas, its organs are white, short and tender buds, flower branches, floral axis and other flower balls. It is a kind of vegetable with less crude fiber content, fresh and tender quality, rich nutrition, delicious taste and people like to eat.