如何烹调菜花块

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菜花块，指的是从菜花冠部掰下来的小块。摘除菜花把儿，把菜花块单独烹饪比烹饪整个菜花容易得多。而且你需要的可能只是一个菜花的一小部分。下面就来教教你菜花块的具体做法。

方法 1
方法 1 的 4:

准备工作

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    要干干净净，没有腐坏，花朵紧实的那种，叶子也有新鲜，最好是绿绿的。
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/d5\/Prepare-Cauliflower-Florets-Step-2.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d5\/Prepare-Cauliflower-Florets-Step-2.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-2.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    把菜花最外面那层皮去掉，当然，如果你想留着做高汤，也可以一并连平时要扔的那些也留下。
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/8\/8f\/Prepare-Cauliflower-Florets-Step-3.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-3.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8f\/Prepare-Cauliflower-Florets-Step-3.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-3.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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  7. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e6\/Prepare-Cauliflower-Florets-Step-7.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-7.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e6\/Prepare-Cauliflower-Florets-Step-7.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-7.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    菜花因为互相摩擦，经常会在表面留下褐色的痕迹，虽然也不算坏，但是还是把它削掉吧。
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    有的太大的，拿刀把它们切到适合烹饪的大小。
  9. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/46\/Prepare-Cauliflower-Florets-Step-9.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-9.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/46\/Prepare-Cauliflower-Florets-Step-9.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-9.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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方法 2
方法 2 的 4:

蒸

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    愿意的话可以倒一杯牛奶，这样可以让菜花一直白白的。
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/0c\/Prepare-Cauliflower-Florets-Step-11.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-11.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/0c\/Prepare-Cauliflower-Florets-Step-11.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-11.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/69\/Prepare-Cauliflower-Florets-Step-12.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-12.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/69\/Prepare-Cauliflower-Florets-Step-12.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-12.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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    蒸大概4–6分钟菜花就熟了，不放心的话，可以蒸了4分钟以后用刀子割一下，如果中间的心已经软了，花就肯定熟了。 不过最好的程度是花儿熟了可心儿还有脆劲儿。
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/48\/Prepare-Cauliflower-Florets-Step-14.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-14.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/48\/Prepare-Cauliflower-Florets-Step-14.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-14.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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方法 3
方法 3 的 4:

烤

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    再装7–8升水烧开。
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    注意抄一下就好，不要煮过了。然后捞出来空干净水。
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  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e8\/Prepare-Cauliflower-Florets-Step-19.jpg\/v4-460px-Prepare-Cauliflower-Florets-Step-19.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e8\/Prepare-Cauliflower-Florets-Step-19.jpg\/v4-728px-Prepare-Cauliflower-Florets-Step-19.jpg","smallWidth":460,"smallHeight":307,"bigWidth":728,"bigHeight":486,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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方法 4
方法 4 的 4:

酱汁菜花

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    然后把菜花从锅里盛出来，把淀粉汁倒回锅里。
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    如果喜欢，还可以再加上两勺酸豆。
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你需要准备

  • 一个收拾干净的工作台
  • 洗菜用的锅和筛子
  • 适合型号的菜刀
  • 案板
  • 菜花

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参考

  1. Child, Julia, Louise Bertholle and Simone Beck. Mastering the Art of French Cooking . New York: Alfred A. Knopf, 1967. Print.
  2. Claiborne, Craig. The New York Times Menu Cook Book . New York: Harper & Row, 1966. Print.
  3. Rombauer, Irma S., and Marion R. Becker. Joy of Cooking . Indiana: The Bobbs-Merrill Company, 1967. Print.
  4. http://www.simplyrecipes.com/recipes/roasted_cauliflower/

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