How long does it take to cook cauliflower?

In life, many people prefer to eat cauliflower. Cauliflower is also a vegetable with high nutritional value. Because cauliflower is now organically cultivated, it contains a lot of nutrients. Eating it can prevent many diseases in our body, especially in terms of blood vessels. It can play a role in cleaning blood vessels, but it is not easy to cook. So how long does it take to cook cauliflower?

It takes five minutes to cook the cauliflower until it is 80% done.

Cauliflower Braised Pork Recipe:

Ingredients: cauliflower, pork, salt, onion, shredded ginger, cooking wine, soy sauce, vinegar

1. Break the cauliflower into small pieces by hand and wash them clean. Cut the pork into small pieces.

2. Put water in a pot and bring it to a boil. Add some salt and boil the cauliflower for 5 minutes. When it is about 80% cooked, remove from the pot and drain the water.

3. Pour a proper amount of blended oil into a hot pan and heat it up. Then add shredded green onion and ginger and stir-fry until fragrant. Add the meat slices and stir-fry.

4. Put the meat slices into the pot and stir-fry. Add a little cooking wine, soy sauce and a little vinegar and continue to stir-fry.

5. Put the cauliflower into the pot and stir-fry evenly with the meat. Add a small amount of water to simmer the vegetables for a while. After the cauliflower is cooked, add an appropriate amount of salt and stir-fry.

6. When the water is basically dried up, remove from the heat, add some chopped green onions and serve.

Bring the water to a boil, add the cauliflower, and take it out after five minutes until it is 80% cooked.

Cauliflower, also known as broccoli, cauliflower or broccoli, is a cruciferous vegetable and a variety of cabbage. Cauliflower has a head of white inflorescences, similar to the head of broccoli.

Cauliflower is rich in B vitamins and C vitamins. These ingredients are water-soluble and easily decomposed and lost by heat, so cauliflower should not be cooked at high temperatures or boiled in water.

Originally grown on the Mediterranean coast, its product is a flower ball composed of white, short, tender buds, branches, and flower axes. It is a vegetable with low crude fiber content, fresh quality, rich nutrition, and delicious flavor, which people love to eat.

The anti-cancer effect of cauliflower lies first in the indole substances it contains, which can lower the level of estrogen in the human body and prevent the occurrence of breast cancer; and indole derivatives such as aromatic isothiocyanates and dithiophenols can resist the toxicity of carcinogens such as benzopyrene.

Cauliflower contains an enzyme substance - carotene, which can inactivate carcinogens and reduce the occurrence of gastrointestinal and respiratory tract cancers. Therefore, nutritional medicine believes that women with stomach problems, especially those with a family history of breast cancer, can prevent gastric cancer and breast cancer by eating more cauliflower. In addition, cauliflower contains more cellulose, vitamin C, carotene, and trace elements, all of which have anti-cancer effects.