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カリフラワーの茹で方|Takahiro Yさんのレシピ書き起こし

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動画数
278本

材料

  • カリフラワー : 1房
  • 水 : 1L
  • (A)塩 : 小さじ1
  • (A)酢 : 大さじ1
  • (B)小麦粉 : 小さじ1
  • (B)水 : 大さじ1

所要時間

10分

手順

  1. 1) 葉を切る 00:37

    カリフラワーの葉を根元から切る。

  2. 2) 房を切り落とす 01:19

    カリフラワーの房を軸から切り落とす。
    大きいものは半分に切る。

  3. 3) 芯を切る 02:04

    カリフラワーの芯の底を5㎜程切り、周りの皮を切り落とす。
    残った芯の柔らかい部分を薄く切る。

  4. 4) 茹でる 03:29

    Add (B) mixed with (A) to boiling water.
    Add cauliflower and boil for about 2 minutes.

  5. 5) ザルに移す 05:23

    火を止め、ザルに移す。
    ザルに移した状態のまま冷やす。

Point

・The core is edible, so do not cut it off.
・The leaves can be chopped and used in stir-fries and soups.
・When halving a large bunch, make a cut in the stem and split it by hand.
・Adding vinegar is to stop cauliflower lye.
・Lemon juice can be substituted for vinegar.
・The reason for adding water-soluble flour is to absorb cauliflower's lye.
・The cauliflower will cook even with residual heat, so take it out when it is a little firm.
・Do not expose to water after boiling to prevent it from becoming watery.
・Be careful when adding flour, as it may splatter.
・Because cauliflower is prone to discoloration, it is best to boil and freeze it immediately after purchase.
・When boiling whole without cutting, cut off the stem and boil with the bunch part down for 4 to 5 minutes.

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