How can you tell the difference between cauliflower and cauliflower? What is the difference in eating method?

Every year, the hottest time of the summer in the north is the season of loose cauliflower on the market in large quantities, since I like to eat dried vegetables, every year in the cauliflower is also the cheapest time to go back to his hometown, specifically to buy a large sack of cauliflower, buy the cauliflower after the selection of the selection of washing, blanching, and finally drying all the way up to the roof, the sun is poisonous, after a day of drying can be sun-dried, save it, and stay! I like to eat dried cauliflower, and I also like to eat dried cauliflower, and I also like to eat dried cauliflower. I like to eat dried cauliflower, but also like to eat fresh cauliflower, but for cauliflower and cauliflower are not familiar with the people in the selection of the time is very easy to confuse, choose the wrong light to eat up the taste of a big gap, so how to identify the cauliflower and cauliflower is the key.

Appearance

Flower ball is different: cauliflower is also known as loose cauliflower, the appearance of cauliflower flower ball is relatively loose, flower ball in the middle of a lot of gaps, at first glance cauliflower appearance is very messy. Cauliflower's flower bulbs are simply clustered together, there are almost no gaps in the middle of the flower bulb, arranged very neatly.

The length and color of the stalks are different: a closer look reveals that the stalks of loose cauliflower are generally longer and are white with a greenish hue. While cauliflower stalks are more uniform in length and color is pure white.

Taste

Cauliflower is very resistant to stir-frying and cooking, and tastes light and crisp; while cauliflower becomes soft once cooked or stir-fried, and tastes soft.

The difference in texture is the difference in the way cauliflower and cauliflower are eaten.

Cauliflower is suitable for cold and stir-fry

Cold: cauliflower blanched with fungus, onions, add garlic, vinegar, salt, soy sauce, monosodium glutamate, chili oil, stirring well together into the coleslaw eaten crunchy and tasty.

Stir-fry: stir-fry cauliflower need to stir-fry over high heat, the cauliflower in advance into small pieces, soak in salt water for a while to wash clean, start the pan popping aroma of onion, ginger and garlic, into the cauliflower, stir-fry over high heat for 2 minutes, add the right amount of seafood soy sauce and salt stir-fry evenly out of the pan can be eaten.

Cauliflower is suitable for cooking with heavy-flavored vegetables

Because cauliflower is heavier in flavor compared to cauliflower, cauliflower is better suited to be cooked with heavy-flavored ingredients such as garlic moss, tomatoes and bacon. For example, sauteed cauliflower with tomatoes.

Tomato fried cauliflower practice:

Tomatoes and cauliflower were washed and cut into small pieces open, start the pan oil hot into the onion, ginger, garlic and incense, pour into the tomatoes and stir-fry until the tomatoes out of the soup, add the cauliflower, stew for a while until the sapphire blue flowers are soft and rotting, add salt, chicken can be out of the pot. This way the saffron tastes soft, chewing in the mouth is full of sour flavor, very good.