In this season, our skin is extremely prone to dryness, so we need to eat more fruits and vegetables to replenish our body with moisture. Cauliflower is a great hydrating food. It is rich in vitamin C, which can help our body get rid of internal heat better. Vitamin C reduces internal heat. If we have compatriots who suffer from internal heat, we can eat more cauliflower to supplement vitamin C.

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Many people try to cook cauliflower at home, but there is always a problem that bothers us, that is, when frying cauliflower, how much water should be used for blanching it? Cold or hot water? The editor asked. Only to find that many of them did it wrong. No wonder the cauliflower is old and astringent. When we cook cauliflower, we have very high requirements for the heat. If we don't control the heat properly, it will be astringent when we fry it.

In fact, whether the fried cauliflower is good or not has nothing to do with whether it is blanched or not. The main difference in blanching is whether to use cold or hot water when blanching. This step is the same whether it is cauliflower or broccoli. If the blanching method is wrong, the cooked cauliflower will be old, astringent, tasteless, and not crispy at all. Follow the editor to learn how to do it!

First of all, we need to wash the cauliflower we bought, then cut it into small petals along its rhizomes, and then soak the cut cauliflower in salt water, which can help remove some of the bacteria that are invisible to the naked eye. There are some small bugs and dust that cannot be cleaned. We should use hot water for blanching. After the water boils, we then put the cauliflower into the hot water and blanch it.

We are also very particular about blanch it in hot water. It only takes about two minutes to get it out of the pot. Don't rush to stir-fry it when it comes out of the pot. Let's put it in cold water first so that the stir-fried cauliflower will be more crispy. After the water is drained, you can put it in the pot and fry