cauliflower is tender, crisp, delicious, nutritious and available in all seasons. It is one of the favorite vegetables for many people, and early winter is also a good season for cauliflower to go on the market.
At this time, cauliflower is fresh, tender, crisp, white and attractive. Many people will buy some for frying when they go home, and both eat and drink. Both the old and the young love it.
cauliflower, also known as cauliflower and cauliflower, is rich in vitamin K, which can effectively prevent hemorrhoids.
In addition, rich vitamin C can also enhance the elasticity and thickness of blood vessels. According to the American Cancer Society, cauliflower and Chinese cabbage have the best anti-cancer effect among many vegetables.
It can be seen that cauliflower, although native to the Mediterranean, is an exotic species, but because of its high-quality nutritional value and tender, crisp and delicious taste, it is equally popular in China, and an ordinary fried cauliflower can also become a household dish.
Although cauliflower is so nutritious, many kitchen whites are not good at cooking cauliflower, especially the fried cauliflower in restaurants, which not only looks green and attractive, but also tastes delicious.
However, cooking fried cauliflower at home by ourselves can't achieve the effect of a restaurant at all. Many people know that there are eggs in cauliflower itself.
So everyone knows to blanch cauliflower first, but many people say that the fragrance of cauliflower will be weak after blanching, and the taste is not as tender and crisp as that of direct frying.
Do you want to blanch cauliflower before frying it?
1. The cauliflower doesn't need to blanch. 1
Because cauliflower itself is a seasonal vegetable at this time, it is relatively fresh, so cauliflower is bought home for friends who are afraid of having eggs.
just pick the cauliflower into small flowers, put them in a big pot, add enough water to the cauliflower, add a spoonful of salt and a handful of flour, mix well, soak for about 1 minutes, wash and take it out for later use.
The eggs and sand in the cauliflower treated in this way are basically clean, and the soaked cauliflower meat is more moist, and the subsequent direct frying is easier to cook and clean, so the cauliflower treated in this way can be blanched.
2. The cauliflower doesn't need to be blanched. 2
Most restaurants do not blanch the cauliflower first, so why?
Because the boiled cauliflower is relatively moist in taste, not crisp enough to eat, and slightly light in flavor, the fried cauliflower in restaurants is usually washed and drained first, and then directly oiled.
fry the cauliflower aside for 1-2 minutes until the cauliflower turns green evenly, then take it out, and then stir-fry it directly. The treated cauliflower not only looks more green and attractive, but also tastes more compact and crisp.