Should cauliflower be fried immediately or blanched first? Let’s take a look at the chef’s correct method. Cauliflower is delicious and not greasy. Cauliflower is a common vegetable, especially in autumn. This kind of vegetable can be found everywhere. Cauliflower is also called cauliflower because it looks like a flower. The flower is famous for its snow-white petals. Cauliflower has high nutritional value and is rated as one of the top ten healthy foods. Because cauliflower has a particularly high vitamin content and is supposed to have anti-cancer effects, it alone can get a lot of benefits. People like it.

According to analysis, the average nutritional value of cauliflower far exceeds that of other vegetables, and its convenience value is also very high. It is delicious and can be prepared in various ways, so it is loved by many people. Cauliflower contains a lot of dietary fiber, protein, vitamins and minerals. The carotene content is 8 times that of Chinese cabbage, and the vitamin content is 2 times that of Chinese cabbage. What everyone doesn’t know is that cauliflower contains It is also relatively rich in calcium, which can already be compared with milk. Knowing so many functions of cauliflower, do you feel that cauliflower is a very nutritious vegetable? There are many ways to make cauliflower. Today I will teach you a simple way to make cauliflower, stir-fry cauliflower. When making dry-fried cauliflower, some people blanch it and some people fry it directly. So should the cauliflower be fried directly or blanched first? Our next door neighbor is a well-known chef. He taught me how to cook cauliflower without being greasy.

1. Dishes: Stir-fried cauliflower Seasoning: 1 cauliflower, 2 small peppers, 1 spoonful of bean paste, 1 spoonful of dark soy sauce, 1 spoonful of light soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of cumin powder, 1 green onion, 1 spicy millet, 1 garlic clove, appropriate starch cooking process: 1. Prepare all the food to be used, put light soy sauce or dark soy sauce and sugar together to make a sauce evenly.

2. Tear the cauliflower into small pieces, and then soak it in starch water for 20 minutes. This is mainly to remove the pesticide residue on the surface of the cauliflower, and then cut the pepper into shreds. Cut the garlic into garlic, cut the chili millet and green onion separately and set aside.

3. Add an appropriate amount of vegetable oil to the pot, then add onion segments, garlic and millet and sauté until fragrant.

4. Then add a tablespoon of bean paste and stir-fry until the aroma is released, until it becomes chili oil.

5. Add shredded pepper and stir-fry for about 2 minutes.

6. Add the cauliflower and stir-fry again, about five minutes.

7. Add the correct sauce and stir-fry for another five minutes.

8. Add salt and cumin powder for seasoning. The amount used depends on your taste. Stir well and then turn off the heat. A delicious dry-stirred cauliflower is ready.

Cooking tips: 1. The chef’s correct method is to stir-fry the cauliflower directly without blanching it. However, the cauliflower must be soaked in starch water in advance, so as to remove the surface of the cauliflower. Dirty things and some pesticide residues. 2. When making stir-fried cauliflower, you must not add water, and there should be no water in the cauliflower. The water in the cauliflower must be stir-fried out, so that it will taste delicious.