Blanching is to get rid of the odor, blanching in boiling water for 30 seconds is good, long time and then fried to affect the taste. After the water boils, you can pour in the right amount of milk, and then add some rice vinegar, so that you can keep the cauliflower fresh, the taste is more crispy. In addition, after blanching cauliflower should be put into cool water to cool, fish out and drain the water before use.

Expanded Information

Cauliflower, also known as cauliflower, cauliflower, or cauliflower, is a cruciferous vegetable, a variety of kale. Cauliflower has a white inflorescence head, similar to that of broccoli. Cauliflower is rich in vitamins B-complex and C-complex. These components are water-soluble and are easily broken down and lost by heat, so boiling cauliflower should not be cooked at high temperatures or boiled.

Shape long horn fruit cylindrical, 3-4 centimeters long, with a midrib, beak lower thick upper thin, 10-12 mm long. Seeds broadly elliptic, nearly 2 mm long, brown. Fl. April, fr. May. Native to the Mediterranean coast, its product organs for the white, shortened, fat and tender buds, flower branches, flower shafts and other polymerization of the flower bulb, is a kind of crude fiber content is small, the quality of the tender, nutritious, delicious flavor, people like to eat vegetables.