You need to blanch cauliflower when frying it.

Because the highest temperature of the water is 100 degrees Celsius, and the highest temperature of the oil is 300 degrees Celsius, if the cauliflower over the oil, it will lead to the cauliflower quickly become soft, resulting in the cauliflower to eat is not crunchy, so the cauliflower into the boiling water and cook for 40 seconds out of the cauliflower to ensure that the cauliflower to eat crunchy, but also to reduce the loss of water in the cauliflower.

When blanching cauliflower, you need to put a little salt, because when cooking cauliflower, the salt molecules will quickly enter the cauliflower every part, so that the fried cauliflower tastes more flavorful. After blanching the cauliflower, it needs to be put into cold water immediately to cool down, so as to prevent the high residual temperature from causing the cauliflower to become soft, and directly put the cauliflower into cold water to cool down, so as to ensure that the cauliflower's crunchy and tender feeling.

Fried cauliflower matters needing attention

Fried cauliflower, try not to go with vegetable oil, it is best to use lard fried, lard fried out of the cauliflower will be very fragrant, and more delicious flavor. Lard itself on the market can not be bought, you need to go home to do, so the value of pork is also other cooking oil can not be compared to, we usually if the family has lard, frying vegetables when it is best to use lard to fry, or fried dishes may not be so delicious.

Cauliflower fried for a long time to color ugly, two taste is not good, so we first blanch, so you can shorten the frying time, blanched cauliflower is also easier to inhale the flavor; hook thin owe is also very important, so that the flavor is wrapped in the cauliflower, so that the cauliflower is not only good taste, and the feeling of juiciness, and finally drizzled with sesame oil taste more on the level!