There are different varieties of green cauliflower. White cauliflower is white and translucent in color and has a softer texture. It is delicious whether fried or fried. If you want to buy cauliflower, let me teach you how to choose fresh cauliflower and master it. Here are some processing tips. Get to know white cauliflower and green cauliflower

Broccoli, also called "cauliflower", is a cruciferous plant cultivated from wild cabbage. This type of vegetable is cultivated for its white flower heads for consumption. The leaves are oblong or oval, broad, thick and crisp, with white wax powder on the surface. They have short petioles, and each leaf surrounds each other, with about 20 leaves. Synthetic sphere.

There are many varieties of cauliflower, which can be divided into early-growing, mid-growing and late-growing varieties according to the length of cauliflower growth days. According to market consumption habits, it can be divided into three categories: pearl flower, stone flower and green stem. Early cauliflower bulbs Compact varieties are more popular. In recent years, varieties with softer and crisper florets and crisper and greener pedicels have been developed, which have also attracted public attention.

White cauliflower (pearl flower):

In the early days, it was simply divided into two categories: pearl flower and stone flower. The former was relatively "soft-hearted" and the latter had a harder texture. However, due to domestic breeding, With advanced technology, crops are now classified according to the number of days to balling or maturity. Early-growing species can be harvested forty days after planting, and the range has been from forty-five, fifty, sixty days to the latest around eighty days. , white cauliflower is divided according to the color of the stems, and can be divided into white stems and green stems. The green stems when fried are fresh and tender, have a higher crispness, and are more popular in taste.

Green cauliflower:

According to the national planting area ratio, white cauliflower: green cauliflower is about 7:3. Green cauliflower has a crisper texture, green stems are firm and chewy, and has a lot of dietary fiber. It contains 2.7 grams per 100 grams, which is three times that of cabbage. It also has a high vitamin A content. It is rich in vitamin B complex and minerals such as iron and zinc. It is an excellent vegetable.

Use non-woven fabrics skillfully to make the cauliflower whiter and softer

When the cauliflower bulbs have just formed and are as big as a fist, farmers will cover them with special non-woven fabrics. Avoiding sunlight will not only protect you from water, sun and pesticide penetration, but also ensure the fair appearance of the cauliflower. Without the long-term influence of dust such as ultraviolet rays, the cauliflower will taste softer, more tender and more delicious, less likely to rot and free of pesticide residues. doubts. How to choose cauliflower

Touch: The surface of the cauliflower is tight, slightly elastic to the touch, not too soft, and those with moderate hardness are better.

Overripe cauliflower has become loose, and the surface of the flower bulb has become scattered and protruding.

Look: The pedicels are light green, thin and crisp, and the pedicels are crisp and tender. The overall appearance is fresh and clean.

Scale: The weight is about 500g, neither big nor small. With such an equal weight, the taste will not be much worse. How to deal with cauliflower

Cutting: Cut directly from the crispy stem, which will make it easier to cut the cauliflower part.

Peeling: The thicker skin can be peeled off directly by hand.

Washing: Rinse directly with water without adding salt. Wash the cut cauliflower directly with running water.

Eat the whole cauliflower, don’t waste it: Not only the bulb part of cauliflower is edible, but the innermost leaves and the rhizome below the bulb cannot be thrown away. They can be used for stir-frying or making soup. It's delicious!

The young leaves close to the cabbage heart can be fried together, but the outermost thick leaves can be discarded directly, because the fiber is too thick and the taste is too hard, even if it is made into a dish, it will not be easy to eat. .

Dried cauliflower is also delicious: when cauliflower is unsaleable, farmers will dry it as a long-term food. Only the white parts of cauliflower can be made into dried cauliflower, which is an invention brought about by the wisdom of domestic farmers. Green cauliflower has a hard texture and the aroma cannot be concentrated, so even if it is dried, it is not delicious enough. 10 kilograms of cauliflower can only be dried into 1 kilogram, and cauliflower can usually be dried in two days on a sunny day, and about one week on a cloudy day. During this period, it must be turned from time to time, and it must be kept indoors at night to avoid moisture and mold. To eat, the production process can be said to be quite complicated. ?