Cauliflower this kind of specialties is really delicious, it is crisp and ringing flavor, into the flavor is also very easy, whether it is fried sea or with small meat, black fungus and other specialties together with fried delicious. When it comes to the most delicious way to cauliflower, I personally feel or stir-fried out of the flavor will be better.
Today, we share with you the way to deal with stir-fried cauliflower, if you like you quickly take a look at it. Stir-fried cauliflower has two different ways to learn to do well after the cauliflower more into the flavor, do well on the table are grabbing to eat.
The first step: the cauliflower along the direction of growth and development cut into the form of small flowers, and then put them into the water, and then add the right amount of salt, so that the cauliflower put into the brine soak 10 minutes. Will cauliflower inside the fertilizer and small worm eggs out after fishing up, rinse with water, drain the water reserved.
Reminder: many people are not easy to wash cauliflower, cauliflower into the water to rinse a perfunctory, but this can not be cleaned cauliflower, the best way is to soak in salt water for a while, so that cauliflower larvae and fertilizer can be cleaned out.
The second step: pot add a proper amount of cold water, add a proper amount of salt and oil to the water, until the water boils after the cauliflower into the water blanching for 2 minutes up and down, fished up too cool, drain the water reserved.
Reminder: stir-fry cauliflower this thing blanched and then fried not only to preserve its flavor, but the taste is also very good.
The third step: hot pan hot oil, until the temperature goes up after adding the appropriate amount of garlic stir fry incense, then add cauliflower, go red quickly stir fry evenly after adding monosodium glutamate, oil and salt, stir fry again can eat.
The above is about today to share with you the specific method of stir-frying cauliflower, you can stir-fry cauliflower when adding small meat, raw eggs, black fungus, carrots and other specialties, made out of stir-fry cauliflower is not only more delicious flavor, nutrients are also very colorful it.
There is a question of why you should blanch the cauliflower before frying it. For fried cauliflower need to blanch this situation a lot of people are arguing, some people think that after blanching fried cauliflower more delicious, there are people think that do not blanch immediately fried will be very tasty some, but I think that in fact, each has its own advantages.
Blanched version number:
Cauliflower blanched after a long time cooked, so that we fry cauliflower directly add seasonings stir fry on the line, do not have to worry about cauliflower stir fry unevenly and the occurrence of half-baked situation, do not have to worry about cauliflower stir fry older, the taste is very very good.
This behavior is really called dry flat cauliflower, cauliflower cleaning directly into the pan fried, do out cauliflower has a little bit of burnt flavor, taste than the usual fried cauliflower will be dry some. The advantage is more into the flavor, the disadvantage is that many people do dry flat cauliflower is easy to fry paste, cooked degree is not too good to grasp.