The chef said that there is nothing wrong with drowning or not drowning, but you must understand the basic principle.
The situation that cauliflower doesn't need water: because cauliflower itself is a seasonal vegetable at this time, it is relatively fresh, so it was bought by a good friend who was worried about larvae. Just pick cauliflower into small flowers, put them in a small pot, add a certain amount of water, a spoonful of edible salt and a handful of wheat flour to the cauliflower, stir them evenly, soak them for 10 minute, and clean them for later use, so that the internal structure larvae and gravel of cauliflower are basically clean. Moreover, cauliflower meat has more relative moisture after soaking, and it is easier to cook and clean immediately after frying, so cauliflower can be solved without water; Salt water can reasonably increase the density and destructive power of water. If the larvae in cauliflower run out by themselves because of the increase of water density and lack of oxygen, if it is other bacteria, it will be soaked to death immediately. At the same time, adding a handful of wheat flour is because of its strong adsorption, which can suck out larvae, germs and dust in cauliflower more reasonably and ensure that cauliflower is clean and hygienic.
Situation 2: Cauliflower doesn't need water. In a restaurant, it is impossible to fry cauliflower with meat or dried cauliflower. Why? Because the cauliflower soaked in water is relatively moist in taste, it is not crisp enough to eat, and the aroma will be slightly weak. Therefore, when cooking fried cauliflower in a restaurant, the cauliflower is usually divided into small flowers, washed and drained, then immediately oiled, put aside and fried for 1-2 minutes until the cauliflower is evenly green, then picked up and fried immediately. Therefore, cauliflower not only looks greener and more attractive, but also tastes crisper and more refreshing.
Cauliflower must be soaked in water: there is nothing wrong with cooking flowers before cooking them in restaurants, but if we cook flowers at home, it will be expensive for our family. Therefore, if we cook cauliflower at home, there is no need to fry it at all. It will be much better to use soaking water instead of frying it immediately. The operation steps are to soak cauliflower in wheat flour physiological saline 10min and clean it. Add boiling water 1min, pick it up and drain the water, so that the cauliflower can ensure the temptation of emerald green. Put it in the pot, the seasoning will be fried, the taste will be tender and crisp, and the food will be accompanied by strong alcohol. The overall discoloration of cauliflower is often due to the chloroplast in the internal structure of cauliflower being destroyed by continuous high temperature extrusion, and then carotene is scattered into the fleshy land of cauliflower, and then the overall discoloration occurs. Therefore, even if you don't fry, just boil the water first and then add the cauliflower, which can quickly make the cauliflower discolored and tempted. Cooking in the pot is as simple and delicious as seasoning, which is very easy to understand.
None of the above can make the nutrition of cauliflower lose.