We find that in our daily life, many people will blanch the flowers first. Why? Do you need to blanch the cauliflower before frying it? I think boiled flowers can be blanched or not, but blanching is more beneficial for the following reasons:
1, cauliflower is easier to cook after blanching: cauliflower is relatively large, and it is not as easy to cook as cabbage even after being broken into small pieces. If you don't blanch in advance, cauliflower will take a long time to cook, so if you fry cauliflower for a long time, it will lose some nutrients and its color will turn black, so it is best to blanch first.
2, blanching can remove harmful substances in cauliflower: Cruciferae vegetables usually contain oxalic acid, and oxalic acid enters the human intestine, which will hinder the absorption of calcium. After blanching, oxalic acid can be removed, and some pesticide residues on cauliflower and the astringency of vegetables themselves can also be removed. Therefore, it is best to blanch the cauliflower before frying it.
3, blanching can make vegetables not black: before blanching, you can add a little salt and cooking oil to boiling water, and then put broccoli (especially broccoli) into blanching, which can keep broccoli green and make people look more appetizing.
4. Don't worry about losing nutrition in a short time: Don't worry about losing nutrition because of scalding cauliflower. Most of the nutrition of vegetables is in its interior. After a short blanching, you won't lose too much nutrition. On the contrary, if you don't blanch, you need to cook for a long time, and nutrients are more likely to be lost.
Therefore, whether it is fried cabbage flower, laver flower or green cauliflower, you can bake it first, then fry other side dishes, and then stir-fry the flowers together.
How to cook cauliflower to taste better? -recommend how to eat dried cauliflower. Different people must have different preferences. After all, it is difficult for everyone to adjust. Personally, I think the dried cauliflower is particularly delicious, and it is quite simple to make. Here's how to do this:
Required ingredients:
300g cauliflower, pork belly150g.
Required ingredients:
5 dried peppers, 4 garlic cloves, 2-4 green peppers or millet peppers, proper amount of salt, and half a spoonful of soy sauce.
Production method:
First: Slice pork belly, wash cauliflower and break it into small flowers. The big ones can be cut with a knife, dried peppers can be cut into sections, green peppers can be cut with an oblique knife, and garlic can be sliced for use. If you want to eat the skin of pork belly, you'd better scrape off the oil on the surface with a knife first, then clean it before cutting it, or just cut it off and throw it away if it's too troublesome. )
Second: boil water in the pot. After the water is boiled, drop a few drops of oil and a little salt and mix well. Then add cauliflower and blanch it. After the water boils, boil it for a while. 1 min.
Third: heat a clean pot, and then add cold oil. When the oil temperature is high, add the pork belly and start to stir fry. Stir-fry the oil in the pork belly, so that the pork belly is not greasy and fragrant.
Fourthly, when the oil in the pork belly is half dry, add dried red pepper segments and garlic slices and start to stir-fry, so that the pepper and garlic are fully fragrant, then add the cut cauliflower and green pepper and stir-fry with high fire. (-green peppers are easy to change color when fried for a long time. If you want to have a good color, fragrance and taste, just fry the green pepper and cauliflower for a while, not too early. )
Fifth, the edge of cauliflower will turn brown soon after the fire is stirred. At this time, you can add half a spoonful of soy sauce to color the cauliflower, or you can add a small amount of white sugar to refresh it, and then add salt and chicken essence to taste.
Finished product: steaming, it is a spicy and good dish to eat. The essence of dried cauliflower lies in the word "dry". When frying, there is no need to drain water, and the ingredients will be more fragrant if they are fried in a big fire.
Precautions for Cauliflower in Dry Pot (1) The "dry pot" in Cauliflower in Dry Pot is a classic practice of Sichuan cuisine. People who like hemp can add some pepper or bean paste and stir-fry with dried red pepper, so it tastes spicy and delicious, especially when eating.
(2) Don't put too much sugar, just put half the salt. Putting too much sugar can't make it fresh, but it will make the sweetness of the dish stand out and taste strange. This is not a sweet and sour recipe, just a little sugar.
(3) Don't add water when the cauliflower is fried. Stir quickly on the fire and it will be out of the pot soon. Add water and it won't be called a griddle. The cauliflower itself is light and difficult to taste. After adding water, the cauliflower loses its taste and the fragrance goes into the soup. Remember not to add water.
Of course, there are many ways to dry cauliflower, and the basic cooking methods are similar, but there are differences in some seasonings.