Cauliflower is a very common table vegetables, by a lot of dieters like, usually water enough, low calorie, nicked water can be mixed to eat, but now there are two main types of cauliflower on the market, a flower is tight, a flower is scattered, in the end, how to choose it? Let's take a look at the difference between the two. When buying cauliflower, pick "loose flowers" or "tight flowers"? Teach everyone a trick, don't choose wrong again.

Difference 1: the difference in appearance and color

Tight and scattered flowers are all cauliflower, the two most important difference is that the cauliflower flowers are next to each other or scattered, generally tight flower gap is very small, scattered flower gap is very large, scattered flowers are very easy to corrosion of the bugs, but also not to say that scattered insects must be more, we are in the purchase of cauliflower! When you buy cauliflower, you must take a close look at it.

Tight flower and loose flower color is not the same, loose yellow flowers is light yellow (purple), tight flower color green, tight flower cauliflower underground stems are getting more and more, buy up scratch.

Difference 2: taste is not the same (cooking method is not the same)

The two taste a clear difference, loose flowers of the texture of the crunchy some, you can do a dry pot cauliflower and stir-fried cauliflower, tight flower taste is very hard, you must carry out the first nickel water, you can do mixing gazpacho.

Prepare food in advance: prepare a cauliflower in advance, 3 eggs, a small amount of green onions, a small amount of cold water, salt to the right amount, a small spoon of oil, other seasonings.

Cooking difficulty factor: the selection of cauliflower is very critical, cauliflower should not be in the pot, but also to manipulate the degree of cooked.

Cooking process 1: will buy back the cauliflower in addition to the excess root, the cauliflower picked into a piece of a piece of the pot to boil a pot of cold water, plus a small spoonful of salt, a small amount of vegetable oil, the cauliflower cook 1min, edible salt can help drive away the dirt inside, blanching cauliflower taste is also more crispy, it is easier to enter the flavor of some.

Cooking process 2: 3 eggs knocked into the bowl, respectively, to add cold water a small amount of cold water, plus a small amount of white pepper, a small amount of rice wine, the egg mixture evenly stirred, so that the eggs fried out very into the flavor, the taste is also very good.

Cooking process 3: clean the pan, add a small amount of vegetable oil to the bottom pan, pour all the egg mixture into the pan, wait for all the egg mixture to form, the egg mixture scrambled after the plate.

Cooking process 4: start the vegetable pan until wet and hot, then add vegetable oil and garlic paste, plus cauliflower go red popping pan, stir fry the cauliflower until broken.

Cooking process 5: the previous scrambled raw eggs under the pot, followed by evenly stir-fried for a short while, plus salt appropriate amount, a small amount of white pepper, a small spoonful of oil, sprinkled with some green onions, stir fry for a while on the line, eat than tomato scrambled eggs more delicious.

Restaurant kitchen tip: cauliflower scrambled eggs is a simple coleslaw, cauliflower can not be directly into the pot, the need to blanch the cauliflower once again, usually cauliflower inside the egg worms are more and more, with salt water nickel water to eliminate the dirt inside, and eat very crisp, cauliflower first nickel water, followed by scrambled eggs, and ultimately scrambled cauliflower, will be proportionate to the two stir-frying, add seasoning can be.

Cauliflower scrambled eggs is a taste of light fat dishes, cauliflower selection is very critical, it is best to choose water strong loose flower, and do not choose tight flower, this is more delicious some. Do you know how to pick cauliflower? Do you know the difference between tight florets and loose florets?