Question 2: Do you need to blanch the cauliflower with water before frying? Blanching it with water before frying will make it more delicious and softer, but I like to stir-fry it directly with oil until it changes color, so that the cauliflower tastes chewy. The taste is also refreshing.

Question 3: Do you need to blanch the cauliflower for stir-fried meat? 1. Boil water in a pot and break the cauliflower into small pieces. Do not cut the cauliflower, just like hand-shred cabbage, you need to break it with your hands. Cut into uniform small pieces. When the water is boiling, blanch the cauliflower in the boiling water and take it out when it changes color.

2. Put oil in the pot, add onions, garlic, and dried red peppers and sauté until fragrant. Add the sliced ??meat, add a little cooking wine, a little soy sauce, and stir-fry (a little secret, you can Add a tomato, the color and taste are very good).

3. Add the blanched cauliflower (because the blanched cauliflower already contains some water, there is no need to add water specifically. Of course, if you like to eat burnt and glutinous cauliflower) , add water to stew) stir-fry evenly, add salt, MSG or chicken essence.

Question 4: Do you need to wash the cauliflower with cold water after blanching? No need to wash it with cold water! Just blanch the cauliflower in hot water and let it cool down naturally! 1. The effect of blanching on the preservation of cauliflower. After blanching, the biological activity of cauliflower is inactivated, and effective substances such as vitamins are reduced in oxidation, which fundamentally stops the nutritional consumption of cauliflower itself, thus retaining the cauliflower to the greatest extent. nutritional value. After the cauliflower is cut off from the middle and north of the rosette leaves, the cauliflower itself is still a living organism, and its metabolism is still going on. Because the roots have been lost, it is no longer possible for the cauliflower's root system to provide the nutrients it needs for growth. Therefore, It relies on the nutrition in its own flower bulbs to obtain the continuation of life. Cauliflower needs to go through many changes of hands from the field to the market. Generally, it takes a relatively long time, sometimes a day or two, and sometimes up to a week. The originally tight cauliflower balls have been damaged due to the long circulation time. It has become loose. On the one hand, this is the result of the growth of the cauliflower, and on the other hand, it is the factor of the cauliflower ball itself consuming nutrients. Therefore, after buying cauliflower, if it is not eaten in time, you can use the method of blanching to get the nutrients of the cauliflower to be retained without being lost. This method is also a commonly used preservation method in many restaurants and hotels. 2. Blanching method and preservation method; Open the cauliflower balls one by one along its flower buds to make them into very small flower branches. It is generally not recommended to use a knife to cut them, because then the true color of the cauliflower will be lost, and the flower balls will also It falls apart easily and the resulting dishes are unsightly. Then add hot water to the pot and bring to a boil, then pour in the washed and sorted cauliflower. When the cauliflower changes color slightly, pick it up, store it in a colander, and then put it into cold water to cool. Then drain off the dripping water and store it in the refrigerator. You can usually cover it with plastic wrap to prevent the dishes from transferring odor. In this way, a good cauliflower will be kept fresh. The temperature at which it is placed has a great influence on the fresh-keeping effect. Under normal circumstances, it can be placed in the fresh-keeping layer of the refrigerator. The temperature of this environment will be around 4 degrees. If stored In a preservation layer with a temperature of about 10 degrees, the preservation time will be shortened accordingly. In a preservation layer with a temperature of about 4 degrees, cauliflower can be placed for 2 to 4 days without spoiling, while at 10 degrees, it can last for up to two days. There will be a distinct smell. When eating, take it out from the refrigerator, add eggs and mushrooms, or shredded pork, etc., and a pot of cauliflower dish is born. 3: Nutritional value of cauliflower: Cauliflower is a kind of cruciferous vegetable. According to relevant literature, the nutritional value of cauliflower is relatively high. Cauliflower is also called cauliflower. There are two types, white and green, both of which are cabbage. Variation, with the development of science and technology, factory-style soilless cultivation has been realized, which can be produced all year round and no longer relies on natural climate for production. The green ones are also called broccoli and broccoli.

Cauliflower is rich in nutrients and is ranked fourth among the top 10 health foods recommended by Time magazine. It has a high vitamin C content. It contains 85-100 mg of vitamin C per 100 grams, which is four times higher than that of Chinese cabbage. Its carotene content is 8 times that of cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage. White and green cauliflower have basically the same nutrition and functions. In comparison, green cauliflower has a higher carotene content than white cauliflower. Cauliflower meat is tender, sweet and delicious, and is easy to digest and absorb after eating. Ancient Westerners discovered that regular consumption of cauliflower has the effects of soothing the throat, opening up the voice, moistening the lungs, and relieving coughs. Therefore, they called cauliflower "a god-sent medicine" and "a doctor for the poor." This is enough to show that cauliflower has high nutritional value for the human body and has an outstanding effect on improving the antioxidant properties of the human body. 4. Conclusion: In order to avoid nutrient depletion of cauliflower after buying it home, you can blanch the cauliflower to inactivate it, thereby retaining the minerals, vitamins and other substances in the cauliflower. It is a good means of preservation.

Question 5: Is it necessary to blanch cauliflower before frying? What will happen if you don’t blanch it? poisonous? Blanch or not is optional. After blanching, it can be quickly flavored and cooked when cooking. If you don’t blanch the vegetables, the texture will be very dry.

Question 6: Can cauliflower be eaten directly by frying without blanching? Yes

Can cauliflower be eaten by frying without blanching

Some vegetables are blanched to remove some substances in the vegetables. For example, if spinach is blanched, it contains oxalic acid, which is harmful to the human body.

Question 7: Do you need to blanch cauliflower in boiling water before frying? Stir-frying cauliflower. It needs to be boiled with boiling water before.

Blanch it in water so that it will be cooked easily when fried, but it doesn’t take too long to blanch it to prevent nutrients. You can prevent pesticides on vegetables

Question 8: Do you need to blanch hot water to stir-fry cauliflower? You can blanch them, but fry them for a shorter time to avoid them becoming rotten and affecting the taste.

You can also not blanch it, put a little hot water (not too much water) when frying, and then use up the water when frying

Question 9: Why use cauliflower first? Hot water to scald hello! Prevent it from getting too old. Hope it helps. Thanks!