如何煮花椰菜

方法 1

方法 1 的 5:蒸新鲜花椰菜

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1
洗净花椰菜。 若你是在超市买的就要彻底冲洗。若是自己种的或在农场买的就要用盐水浸10分钟再彻底冲洗。
自己种的花椰菜会有粉纹夜蛾,一种常见花园害虫。在幼虫时期是绿的,大约 1吋长。虽然它们无害但看见它们也会没胃口的。盐水可消灭它们。它们会浮出水面,你就可将它们除去。WH.performance.mark(‘step1_rendered’);

2
除去茎的部位。这是花椰菜最厚的部位。茎是可吃的但最底部会不好吃。你可吃一部份,其它扔掉。if (WH.video)WH.video.add(document.getElementById(‘mvid-8ebd6d3c59’));

3
切去小花。切去每朵小花或小堆花椰菜直到变成容易处理的小片。若你不喜欢花梗,就从花冠以下切除。若你想吃到多点花椰菜就从接近主干的地方切除。if (WH.video)WH.video.add(document.getElementById(‘mvid-fdaa25c89b’));

4
在平底锅中放个蒸笼。将锅内装满2吋的水, 放入蒸笼 ,盖上锅盖并将锅放在火炉上用中火蒸。等待水滚。if (WH.video)WH.video.add(document.getElementById(‘mvid-daebf961f7’));

5
放入花椰菜。 移开盖子,放入花椰菜的花及盖上盖子。if (WH.video)WH.video.add(document.getElementById(‘mvid-c4a55c5de9’));

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6
蒸花椰菜。依照不同份量蒸3 – 5 分钟 。

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7
从火上移开。从火上将锅移开及立即打开盖子。要不然花椰菜会继续煮很快会湿软。

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8
准备食用。你可单独吃或加酱汁或加入其它食材做成另一道菜。

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方法 2

方法 2 的 5:煮冷冻花椰菜

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1
打开花椰菜包装。用剪或撕的将花椰菜拿出。用剪的较容易。

2
在炉台上煮花椰菜。将想要的份量放入有2 – 3吋水的锅中。用中火加热直到水滚 。立即从火上将锅移开。if (WH.video)WH.video.add(document.getElementById(‘mvid-d1bb238a6a’));若用微波炉,依照不同的份量及火力煮 1 – 3分钟。花椰菜应要有咬劲。若有部分还是硬的就再煮 30 秒直到软为止,然后从微波炉中拿出。使用有1 吋水的微波炉专用盘。

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3
过滤后准备食用。过滤后就可单独吃或加酱汁或加入其它食材做成另一道菜。

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方法 3

方法 3 的 5:煎花椰菜

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1
确定花椰菜是干的。你应早点洗净—若是包装好的就不必再洗。

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2
将花和茎分开 。切去浓密的小花。茎是可吃的—只要将叶子摘下来并确定已将土给洗净。

3
用平底煎锅装2 茶匙蔬菜油并用中大火煮。 至少煮 30秒才开始加热。if (WH.video)WH.video.add(document.getElementById(‘mvid-cce56311f1’));

4
于油中加入小花。加点盐。if (WH.video)WH.video.add(document.getElementById(‘mvid-321e0edb35’));

5
翻动花椰菜。这会将花椰菜都沾上油。if (WH.video)WH.video.add(document.getElementById(‘mvid-696a2f6b6c’));

6
一分钟后加入茎。茎很快就会熟所以后面才放。if (WH.video)WH.video.add(document.getElementById(‘mvid-6d12743fa3’));

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7
搅拌至变绿及软。就是好了。

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8
准备食用。可单独吃或加其它煎蔬菜一起吃。

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方法 4

方法 4 的 5:烤花椰菜

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1
预热烤箱至 425°F (218 °C)。

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2
确定花椰菜是干的。若是湿的会变湿软。

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3
将花和茎分开。切去浓密的小花。茎是可吃的–只要将叶子摘下来并确定已将土给洗净。你可切除最底部且不好吃的茎。

4
用3 茶匙橄榄油及半匙盐翻搅。if (WH.video)WH.video.add(document.getElementById(‘mvid-ec67886208’));

5
将花椰菜放在箔纸上。只放一层就好。if (WH.video)WH.video.add(document.getElementById(‘mvid-5fca51cc44’));

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6
烤20-25分钟。 直到变脆及成焦糖状 。

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7
准备食用。可单独吃或加柠檬一起吃。

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方法 5

方法 5 的 5:烫花椰菜

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1
将花和茎分开。切去浓密的小花。茎是可吃的–只要将叶子摘下来并确定已将土给洗净。你可切除最底部且不好吃的茎。

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2
在火炉旁放碗冰水。

3
将一锅水煮沸。 确定很快滚。if (WH.video)WH.video.add(document.getElementById(‘mvid-a673259737’));

4
加2 匙盐。if (WH.video)WH.video.add(document.getElementById(‘mvid-67310f493c’));

5
于水中加入小花。煮1 – 1.5分钟直到变脆软。if (WH.video)WH.video.add(document.getElementById(‘mvid-be78948233’));

6
用篦式漏勺拿出花椰菜。if (WH.video)WH.video.add(document.getElementById(‘mvid-a3ad90f61c’));

7
立即放入冰水中。if (WH.video)WH.video.add(document.getElementById(‘mvid-46b2638f1a’));

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8
等待水滚。将茎煮到脆软。要再 1 – 1.5分钟 。若你喜欢比较软再煮 30 秒 。 完成后放入冰水中。

9
准备食用。可用大浅盘装花椰菜冷色拉烘蛋及另一个砂锅一起吃。

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