How long do yellow flowers need to be soaked

Huangcai generally needs to be soaked for 4-6 hours, depending on the dryness of the texture, cooking method, and personal taste requirements. insufficient soaking of yellow cauliflower may result in a hard texture, while excessive soaking can easily lead to nutrient loss. Huanghua contains a small amount of colchicine, and soaking it thoroughly can reduce its potential irritability. Thick textured wild yellow cauliflower or dried products stored for a long time should be soaked for 6-8 hours, during which it is recommended to change the water every 2 hours. In high temperature environments during summer, it is recommended to refrigerate and soak in a refrigerator to prevent the growth of microorganisms. If soaked in warm water, it can be shortened to 2-3 hours, but the water temperature should not exceed 40 degrees Celsius to avoid damaging water-soluble vitamins. Fast food processed yellow cauliflower is usually treated with alkali removal, and varieties labeled as non foaming on the packaging can be directly cooked. Some special varieties such as salted yellow cabbage need to be washed with running water for 10 minutes to remove salt, and then soaked in cold water for 3 hours. If the water quality becomes abnormally turbid or emits a strange odor after soaking, it should be stopped from consumption. When in urgent need, a small amount of starch can be mixed and soaked in water at 30 degrees Celsius for 1 hour. Starch can adsorb impurities and promote water absorption and expansion. Be careful not to use iron containers for soaking, as the reaction between plant acids and iron ions in yellow flowers can easily cause the color to darken.

It is recommended to soak the yellow cabbage separately from dried goods such as fungus and shiitake mushrooms to prevent cross contamination. After soaking, rinse 3-4 times with clean water until the water is clear, peel off the hard lumps at the roots, and then cook. When consuming cold dishes, it is recommended to blanch for 1 minute to further remove residual alkaloids. Pairing with ingredients such as carrot shreds and black fungus can enhance nutritional value. Store unused wet yellow flowered vegetables, drain and refrigerate, and consume within 24 hours.