How to eat cauliflower, how to harvest and process it

Cauliflower not only has ornamental value, it should be more familiar with its edible value. It tastes crisp and delicious, and it is a good food.

How to choose cauliflower

Cauliflower is so rich in nutritional value, do we have any key points when buying cauliflower? Of course there is. When choosing cauliflower, you should start from three aspects-look at the appearance, touch it with your hands and smell it.

1. For high-quality cauliflower, its color is light yellow or golden yellow, while inferior cauliflower is different in color, variegated, and uneven in length and thickness, and even some have blackened phenomenon and have the tendency of mildew and deterioration.

two。 High-quality cauliflower, when kneaded into a ball and released, they can immediately stretch out to return to their original state, this is because they have good elasticity. On the other hand, the inferior cauliflower feels hard and easily broken.

3. High-quality cauliflower tastes fragrant, while inferior cauliflower smells like smoke or mildew.

2. Techniques of harvesting, processing and storage of cauliflower

Timely harvest: the harvest time of cauliflower is generally about 30 days. It should also be mastered that the buds are fully developed, are not in the bud, the middle color of the buds is golden, the ends are green, and the top purple recedes. The harvest should be light and meticulous, and each plant should be harvested one by one from the top to the bottom and from the outside to the inside.

Timely steaming: put the selected buds into the steamer in time and keep them in a uniform and loose state, then put the steaming screen on the boiling water pan and cover it airtight. Generally, the color changes from the original bright yellowish green to yellow, the hand is slightly soft, showing a half-cooked state, the volume is reduced by about 1 stroke 2 out of the pot, take out the natural heat dissipation.

Sunny day: after steaming, cauliflower can not be exposed immediately, wait for the stand to dry the natural heat, and then spread out on the outdoor mat for exposure. Turn it every 2-3 hours and take it back at night. Generally, you can hold the dried vegetables tightly with your hands, and when you let go, you can still disperse naturally.

Manual drying: when drying can not be done in cloudy and rainy days, it can be dried in a drying room. In the baking process, we should pay attention to ventilation and dehumidification, so that the relative humidity in the drying room is reduced to less than 60%.

Salt mildew proof: in case of continuous rainy days and no baking equipment, sprinkle a layer of salt and press it firmly, so that it will not rot for 6-7 days. However, the dried products obtained after salt treatment and mildew prevention should be marked and packed separately.

Reasonable storage: put the sun-dried or baked cauliflower in a large wooden box to regain moisture, so that the water content is about 15%. It is not easy to break by hand, and loosening can restore elasticity. Pack it and put it in a dry and cool place.

Third, the edible guidance of cauliflower

Mixed vermicelli with cauliflower

Raw materials: cauliflower, vermicelli, carrots, cucumber, vinegar, light soy sauce, salt, oil.

1. Soak cauliflower in advance

two。 Peel carrots, rinse cucumber and shred

3. Boil the vermicelli in boiling water, remove the cold water and drain

4. Wash the soaked cauliflower and tear it into shreds

5. Boil cauliflower in boiling water, remove and drain.

6. Put all the ingredients in a large bowl, add salt, oil, vinegar and light soy sauce, mix well.

Sixi baked bran

Raw materials: baked bran, cauliflower, black fungus, shiitake mushrooms, tofu, edamame beans, peanuts, soy sauce, salt, rock sugar, onions, ginger slices, garlic cloves, star anise, cinnamon.

1. Soak all ingredients in cold water for more than 2 hours; blanch the baked bran in boiling water to remove the fishy smell.

two。 Bake bran, dry and cut into square pieces, tear black fungus into pieces, wash shiitake mushrooms, beat cruciferous knife, and cut yuba into sections.

3. Heat the pan with the right amount of oil, saute chives, ginger, garlic, star anise and cinnamon, add the baked bran and fry slightly, then pour in the remaining ingredients and stir well.

4. Add the right amount of rock sugar and 3 tablespoons of soy sauce.

5. Stir-fry quickly until the rock sugar melts and color the baked bran evenly.

6. Pour in warm water equal to the ingredients, add a little salt and turn to a small fire cover to simmer for about 20 minutes.

7. Turn to the high heat to collect the soup.

8. Sprinkle the edamame beans and stir-fry until done.

Generally speaking, the cauliflower we see in the market are sun-dried cauliflower or soaked cauliflower, so in order to eat good cauliflower, we must choose it carefully and study how to eat cauliflower when we get home. Then stir-fry it.