Cauliflower, also known as cauliflower, is a very popular vegetable with delicious taste and high nutritional and medicinal value. There are two kinds of cauliflower: loose cauliflower and compact cauliflower. No matter what kind of cauliflower, because of its small and compact pattern, it is easy to get insects and pesticide residues, so it brings cleaning problems. In fact, as long as you do these steps well before frying cauliflower, you will feel more at ease, taste more crisp and tender, and even have no stalks left.

So how to clean it is safer?

1. Don't rush to break the bought cauliflower, put it under the faucet, and brush the flower top with a small brush while washing, and brush all parts of the whole flower top. Because both dust and pesticides are easy to accumulate on the unsmooth surface, it can't be cleaned simply by washing with water, and it is easier to brush all flowers without omission.

2. After the whole cauliflower is scrubbed clean, divide it into small flowers with a knife or by hand, and it is best to keep the roots shorter. After separation, put it in a clear water basin, pour in salt and a small amount of flour and soak it for one hour and five minutes, which can play the role of disinfection, sterilization and removal of pesticide residues. Wash it with clear water several times after soaking.

How can you eat crisp and tender without firewood?

If the stems are too long, pinch them with your hands. If it doesn't move, it means it is old. You can tear off the skin as shown in the figure.

Don't throw away the remaining stalks, they are crisp and delicious after treatment.

Drag the stems away with a knife, and then peel off the skin of each small stem with your hands. Don't dig with your nails, or your nails will hurt the next day. You can pry the skin off the stem with a knife and tear it off by hand.

Boil water in a pot. After the water is boiled, put the pedicel in (if it is big, you can cut it into thin slices), then pour in the flowers and a spoonful of salt at the same time, so that the cauliflower will be salty first, blanched for one minute, then taken out, and chilled to make it more crisp.

If it is cold, just mix in the favorite seasoning after the previous step, which is very crisp and tender; If fried, it will be tender and delicious.

In short, cauliflower is carefully brushed over the flower top with a small brush, and it tastes much more comfortable after being soaked in salt and flour.

The above is my opinion on "cauliflower is delicious, how to clean it safer?" I hope it helps you. Thank you for reading.