We found that in daily life, many people will blanch flowers first. Why? Do you need to blanch the cauliflower before frying it? I think that cooking flowers can be blanched or not, but blanching is more beneficial for the following reasons:
1, Cauliflower is easier to cook after blanching: Cauliflower is bigger, even after breaking into small pieces, which is not as easy to cook as cabbage. If you don't blanch in advance, Cauliflower will take a long time to cook, so Cauliflower will lose some nutrients and its color will turn black after frying for a long time, so it is best to blanch first.
2, blanching can remove harmful substances in cauliflower: Cruciferae vegetables usually contain oxalic acid, and oxalic acid enters the human intestine, which will hinder the absorption of calcium. After blanching, oxalic acid can be removed, and some pesticide residues on cauliflower and the astringency of vegetables themselves can be removed. Therefore, it is best to blanch cauliflower before frying.
3, blanching can make vegetables not black: before blanching, you can add a little salt and cooking oil to boiling water, and then put cauliflower (especially broccoli) in blanching, which can keep broccoli green and make people look more appetizing.
4. Don't worry about the loss of nutrition in a short time: Don't worry about the loss of nutrition in cauliflower by blanching. The nutrition of vegetables is mostly in its interior. If you blanch for a short time, you won't lose too much nutrition. On the contrary, if you don't blanch, you need to heat and cook for a long time, and the nutrition will be lost more easily.
Therefore, whether you are frying white cauliflower, purple cauliflower or green broccoli, you can blanch it first, then fry other side dishes, and then fry the cauliflower together.
How to cook cauliflower to taste better? -It is recommended to say how to eat cauliflower in a dry pot. Different people must have different preferences. After all, it is difficult for everyone to adjust. I personally think that cauliflower in a dry pot is particularly delicious and it is quite simple to make. Here's how to do it:
Required ingredients:
300g cauliflower, pork belly150g
Ingredients required:
5 dried peppers, 4 cloves of garlic, 2-4 green peppers or millet peppers, proper amount of salt and half a spoonful of soy sauce.
Production method:
First: Slice the pork belly, wash the cauliflower and break it into small flowers. The big one can be cut with a knife, the dried pepper is cut into sections, the green pepper is cut into oblique knives, and the garlic is sliced for later use. If you want to eat the skin of pork belly, you'd better scrape off the oil on the surface with a knife first, then clean it before cutting it, or just cut it off and throw it away if it's too troublesome. )
Second: boil water in the pot, drop a few drops of oil and a small amount of salt after the water boils, stir well, then add cauliflower and blanch it, cook it for a while after the water boils, and take it out within 1 minute to drain the water for later use.
Third: Heat a clean pot, then add cold oil. When the oil is warm, add pork belly and start stir-frying. Stir-fry the oil in pork belly, so that pork belly is not greasy and fragrant.
Fourth, when the oil in the pork belly is half-dry, add dried red pepper segments and garlic slices and start to stir-fry, so that the pepper and garlic are fully fragrant, then add the cut cauliflower and green pepper and stir-fry with high fire. (-green peppers are easy to change color after being fried for a long time. If you want to have all the colors, flavors and flavors, just stir-fry green peppers and cauliflower for a while, and don't fry them too early. )
Fifth, stir-fry with high fire, and the edge of cauliflower will soon turn brown. At this time, you can add half a spoonful of soy sauce to color cauliflower, and you can also add a small amount of white sugar to refresh it, and then add salt and chicken essence to taste it.
Finished product: steaming, it is a spicy and good dish to eat. The essence of dried cauliflower lies in the word "dry". When frying, you don't need to put water in it, and fry it dry with a big fire, so that the flavor of the ingredients is more sufficient.
Precautions for Cauliflower in Dry Pot (1) The "dry pot" in Cauliflower in Dry Pot is a classic practice of Sichuan cuisine. People who like hemp can add some pepper or bean paste and stir-fry with dried red pepper, so that it tastes spicy and delicious, especially when eating.
(2) Don't put too much sugar, just put half the amount of salt. Putting too much sugar can't make it fresh, but it will make the sweetness of the dish particularly prominent and the taste will be very strange. This is not a sweet and sour recipe, just a little sugar.
(3) When the cauliflower is fried, don't add water, stir it quickly with a big fire, and it will soon be out of the pot. If you add water, it won't be called a dry pot. The cauliflower itself is light and difficult to taste, and the cauliflower after adding water has lost its flavor, and the fragrance has gone into the soup, so remember not to add water.
Of course, there are many ways to dry cauliflower, and the basic cooking methods are similar, but there are differences in some seasonings.