Sauteed Minced Pork Cauliflower
by Sago Fiona
Favorite
Difficulty
Easy
Time
10m
Serving
3
Cauliflower is also called cauliflower. Many people love cauliflower because it tastes really good. . And cauliflower is more nutritious than ordinary vegetables. Helps digestion, increases appetite, produces body fluids and quenches thirst. Still a dimension C messenger.
But sometimes, some people feel that the cauliflower that is fried is collapsed, soft, and not tasty enough. Seriously, this is more suitable for the mouth of the elderly. If the cauliflower is really delicious, it must be delicious and crispy after being fried.
This has to start with the first step of selecting materials. There are two types of cauliflower on the market now, one is ordinary cauliflower with tighter and denser flowers and shorter stalks. There is also a kind of flower that is relatively fluffy and has a longer stalk. They call it organic cauliflower. In fact, it is just a variation of cauliflower, also called Songhuacai. It has nothing to do with organic. Organic only refers to the cultivation of the environment, not the variety.
But no matter whether it is organic or not, today, what we are talking about is that when choosing the material, we must choose this kind of pine cauliflower, because it has a better taste than ordinary cauliflower, crisper and dessert. And its chlorophyll, carotenoid and soluble sugar content are higher than ordinary cauliflower, but there is no difference in nutrition. However, the taste alone is enough for everyone to choose it. Although the price is slightly higher than that of ordinary cauliflower, good ingredients are selected, but the cooking aspect also needs to be paid attention to. I want cauliflower to taste more crispy and tasty. Boil the water before frying. The oily brine is blanched until it changes color. The so-called oily brine is to add a proper amount of salt and oil to the boiling water to make the blanched vegetables brighter. The blanching time should not be too long. When the water is boiled, the cauliflower will become green when the color changes. When you smell the cauliflower, pick it up quickly. Soak in cold water immediately. It is best to rinse with running water for a while. Cool thoroughly. This is also a trick to make cauliflower crisper. The blanched cauliflower is easier to taste during the frying process.
But sometimes, some people feel that the cauliflower that is fried is collapsed, soft, and not tasty enough. Seriously, this is more suitable for the mouth of the elderly. If the cauliflower is really delicious, it must be delicious and crispy after being fried.
This has to start with the first step of selecting materials. There are two types of cauliflower on the market now, one is ordinary cauliflower with tighter and denser flowers and shorter stalks. There is also a kind of flower that is relatively fluffy and has a longer stalk. They call it organic cauliflower. In fact, it is just a variation of cauliflower, also called Songhuacai. It has nothing to do with organic. Organic only refers to the cultivation of the environment, not the variety.
But no matter whether it is organic or not, today, what we are talking about is that when choosing the material, we must choose this kind of pine cauliflower, because it has a better taste than ordinary cauliflower, crisper and dessert. And its chlorophyll, carotenoid and soluble sugar content are higher than ordinary cauliflower, but there is no difference in nutrition. However, the taste alone is enough for everyone to choose it. Although the price is slightly higher than that of ordinary cauliflower, good ingredients are selected, but the cooking aspect also needs to be paid attention to. I want cauliflower to taste more crispy and tasty. Boil the water before frying. The oily brine is blanched until it changes color. The so-called oily brine is to add a proper amount of salt and oil to the boiling water to make the blanched vegetables brighter. The blanching time should not be too long. When the water is boiled, the cauliflower will become green when the color changes. When you smell the cauliflower, pick it up quickly. Soak in cold water immediately. It is best to rinse with running water for a while. Cool thoroughly. This is also a trick to make cauliflower crisper. The blanched cauliflower is easier to taste during the frying process.
