How to cut cabbage

Vegetables are the most important category in people’s diet. They provide the body with a large amount of vitamins and plant protein, improving the body’s nutrient absorption. There are many kinds of vegetables, among which broccoli is loved by most people. However, cauliflower has a very specific shape and requires time to clean and cut before cooking. Let’s take a look at how to cut cauliflower.

Method 1: Process the cauliflower and stems separately.

1. Wash

2. First cut off the thin stems without cauliflower, and then separate the thick stems and cauliflower at the places with more forks.

3. After cutting the stem, roughly separate each cauliflower floret with your hands, trying not to damage the upper part of the cauliflower.

4. Stand the thick stem upright and cut off a layer of the outer skin. Then cut into slices or strips according to the dish you are making.

Method 2: Do not separate the cauliflower and stems

1. First, cut off the thin stem without cauliflower, then use a knife to split the stem in half, and then use your hands to separate the top cauliflower into two parts.

2. According to the distribution of the cauliflowers, separate the stems below along the forks with a knife. After separation, each branch is a thin stem with a flower.

How to cut cauliflower without breaking it

1. Raw material selection: fresh, tender and white, with tight and firm flower heads, no discoloration, spots or scars, and no diseases or insect pests.

2. Remove leaves: Use a knife to trim the leaves and remove any mold spots or discolored parts on the surface.

3. Soak in salt water: Soak in 2-3% salt water solution for 10-15 minutes to drive out all the insects.

4. Rinse: Use clean water to rinse off the salt, small insects and other impurities.

5. Cut small flower balls: first cut the large flower balls from the stem, then cut the small flower balls. Proceed carefully according to the finished product specifications and do not damage other small flower balls. The stem should be cut flatly. The diameter of the small flower balls should be 3-5 cm and the stem length should be within 2 cm.

6. Color protection: Soak the cut cauliflower in a mixed solution of 0.2% vitamin C, 0.2% citric acid, and 0.2% calcium chloride for 15-20 minutes.

7. Packaging and pre-cooling: After color protection, pick up the raw materials and drain the solution. Then use a composite bag to vacuum pack it, and the vacuum degree is 0.05 MPa. Then send it to the precooling device to precool to 0-1℃.

8. Refrigeration and transportation: After pre-cooling and packaging, the products are refrigerated for transportation and sales, and the transportation and sales temperature is controlled at 0-1℃.