Ingredients: cauliflower 100g, cauliflower 100g, cheese 100g, blue cheese 50g and white wine 30g.

Exercise 1. Wash broccoli and broccoli, cut into small pieces, blanch in boiling water until discolored, remove and drain, and put in a baking tray for later use.

2. Mix all the seasonings evenly, pour in the recipe 1, sprinkle with cheese, move into a preheated oven, and bake at 250℃ for about 5 minutes until the surface is golden.

Fried carrots with cauliflower

Ingredients: cauliflower 70g, minced garlic a little, carrot slices 25g, auricularia auricula slices 15g, soy sauce a little, rice wine a little, pepper a little, salt a little.

Exercise 1. Wash and cut cauliflower into small flowers, blanch with boiling water and remove for later use.

2. Heat the pan, pour in a little oil, add minced garlic and stir-fry until fragrant, add carrot slices and black fungus slices and stir-fry several times.

3. Add cauliflower prepared by method 1 and all seasonings prepared by method 2, and stir-fry to taste.

Fried cauliflower with garlic

Ingredients: cauliflower 100g, cauliflower 100g, carrot 30g, garlic 2, olive oil 1 teaspoon, salt 1/2 teaspoons.

Exercise 1. Wash the branches of broccoli and cauliflower; Carrot slices; Slice garlic for later use.

2. Boil a pot of water, blanch the white and green cauliflower, and drain it for later use.

3. Put oil in a non-stick pan, and then saute the garlic slices.

4. Add white, broccoli and carrot slices and mix slightly. Season and serve.

Cauliflower in oyster sauce

Ingredients: cauliflower 200g, a little salad oil, sauce material: 1 tbsp, oyster sauce 2 tbsp, minced garlic 1 tbsp.

Exercise 1. Cut the cauliflower into small pieces, put it in boiling water, add a little salad oil and cook it, drain the water and put it on a plate.

2. Add 1 tbsp salad oil to the pot, saute minced garlic, remove minced garlic and oyster sauce and mix well to form a sauce. Make 1 cauliflower dip and serve.

Fried cauliflower with shrimp

Ingredients: broccoli 250g, auricularia 20g, shrimp 100g, carrot 20g, garlic 10g, red pepper 10g, a little salt, rice wine 1 spoon, a little white powder, b. 1 salt.

Exercise 1. Wash the broccoli, cut off the flower heads one by one, and cut off the rough skin of the stem for later use; Wash and slice auricularia auricula for later use.

2. Wash the shrimps and add seasoning A for pickling 10 minutes.

3. Take a pot, add water to boil, put broccoli, auricularia auricula slices and carrot slices in boiling water according to the method of 1 in turn, blanch and take them out for later use.

4. Hot pot, add 2 tablespoons salad oil, saute garlic slices, add Chili slices, stir-fry the shrimps marinated in the second step, and then add the ingredients and seasonings in the third step to stir-fry until they are tasty.

Fried cauliflower with curry

Ingredients: broccoli 300g, green beans 50g, sliced meat 100g, garlic 10g, coconut milk 1 spoon, broth 300cc, salt 1/4 teaspoons, sugar 1/4 teaspoons, curry powder/.

Exercise 1. Wash the cauliflower, cut off the flower balls one by one, and cut off the rough skin of the stem for later use.

2. Take a pot, add water to boil, blanch broccoli and green beans in boiling water with the method of 1 in turn, and take out for later use.

3. Hot pot, add 2 tablespoons salad oil, saute garlic slices, add meat slices and stir fry, then add curry powder and stir fry, add cauliflower and green beans in the second method, then add broth and seasoning, continue to cook, and finally add coconut milk and cook until it tastes delicious.

Leek and broccoli

Ingredients: 250g of cauliflower, 50g of Pleurotus ostreatus, 5g of onion15g, 5g of minced garlic, 4 teaspoons of salt1,a little pepper and a little cheese powder.

Exercise 1. Wash cauliflower and cut it into small flowers for later use.

2. Put the chopped cauliflower, Pleurotus ostreatus and minced garlic into aluminum foil paper, add salt and stir slightly, then add water, wrap the aluminum foil paper and seal it tightly.

3. Put Step 2 into a preheated oven and bake at 180℃ for about 15 minutes.

4. Take out method 3, open the aluminum foil paper, add pepper and cheese powder and stir slightly.

Stewed cauliflower with straw mushroom

Ingredients: Volvariella volvacea 100g, broccoli 200g, cauliflower 200g, carrot 10g, ginger 10g, 2 tablespoons sunflower oil, powdered white water, salt14 tablespoons, a little fine sugar and mushroom powder/kloc-0.

Exercise 1. Wash straw mushrooms; Wash carrots and slice them; Wash and shred ginger; Wash the green and white cauliflower and divide it into small branches for later use.

2. Put cauliflower and carrot slices in boiling water with the method of 1 and blanch for about 1 min, then blanch broccoli quickly, then take it out and drain it; Add straw mushroom, blanch quickly, take out and drain for later use.

3. Pour sunflower seed oil into a hot pot, stir-fry shredded ginger in a way of 1, add straw mushroom in a way of 2 and mix slightly, then add cauliflower and all seasonings, stir-fry until the taste is good, and thicken with white powder water.

Cauliflower and pickles

Ingredients: Cabbage 1, 1, 1 tbsp salt, 2 tbsp Chili sauce, 1 tbsp sesame oil, 1/2 tbsp sugar.

Practice (1) Cut cauliflower into small pieces, soak it in clear water, wash it, and then drain it for later use.

(2) Sprinkle the seasoning (1) evenly on the cauliflower and marinate for about half a day. It needs to be turned over several times to make the cauliflower soft, brittle and tough.

(3) Pour off the salt water, rinse the cauliflower slightly with cold boiled water, and thoroughly drain the water for later use.

(4) Mix the seasoning (2) evenly, add it into the cauliflower and stir it evenly, then put it into a container and cover it with pickled 1? 6? It can be eaten after 52 days, and can be stored in cold storage for about 10 days.

Salted egg mixed with cauliflower

Ingredients: cauliflower 200g, boiled salted egg 1, minced garlic 5g, salt 1/8 tsp, fine sugar 1/2 tsp, olive oil 1 tsp.

Exercise 1. Cut the skin of cauliflower to remove crude fiber, cut it into small pieces, blanch it in boiling water for about 20 seconds, take it out and drain it and put it in a large bowl for later use.

2. Shell and chop the boiled salted eggs, add minced garlic and all seasonings and mix well. Pour into the bowl of 1 and mix well.

Two-color cauliflower soup

Ingredients: Broccoli 100g, cauliflower 50g, celery 50g, potato100g, onion 50g, 2 tablespoons cream, chicken powder 1/2 teaspoons, chicken soup 600㏄, animal fresh cream100 \.

Exercise 1. Cut celery into small pieces; Peel potatoes and cut them into small pieces; Peel the onion and cut it into small pieces for use.

2. Boil broccoli 1/3, soak it in ice water, scoop up and drain, add the cooled 100㏄ chicken soup, and stir well for later use.

3. Heat the pan, add 1 tablespoon of cream to melt, add the remaining 2/3 broccoli, 1/2 onion pieces and 1/2 celery pieces and stir-fry until fragrant.

4. Add 1/2 potato pieces and 200㏄ chicken soup, cook on low heat for about 20 minutes, then let it cool, stir it evenly with a blender, and add 1/4 chicken powder to taste.

5. Pour the blue and white juice from step 2 into step 4, and boil it over high fire for later use.

6. Heat another pot, add 1 tbsp cream to melt, add cauliflower, 1/2 onion pieces and 1/2 celery pieces and stir-fry until fragrant.

7. Add 1/2 potato chips and 300㏄ chicken soup, cook on low heat for about 20 minutes, let it cool, stir evenly with a blender, add 1/4 chicken powder to taste, and boil over high heat for later use.

8. Pour the broccoli soup from practice 5 and the broccoli soup from practice 7 into the soup plate.

Broccoli salad with pine nuts

Ingredients: broccoli 200g, pine nuts 1 tbsp, sauce 3 tbsp, orange juice 1 tbsp.

Exercise 1. Cut the broccoli into small pieces, put it in boiling water, add a little salad oil and cook it, soak it in ice water and cool it, drain the water and put it on a plate.

2. Mix the sauces, pour them on broccoli by 1 and sprinkle with pine nuts.

Braised minced pork and cauliflower

Ingredients: cauliflower 1 serving, chopped leek 0.5 tbsp, chopped garlic 0.5 tbsp, minced meat 1 tbsp, appropriate amount of broth, salt and oil.

Exercise 1. Cut the cauliflower and soak it in light salt water for more than half an hour to completely remove the residual pesticides. Take out and drain.

2. Heat the oil pan, pour in the garlic and stir fry; Pour in cauliflower and fried minced meat and stir well.

3. Cauliflower may be difficult to fry completely, so it's best to add a little broth (about half a bowl) to the pot and cook it. When the broth is dry, the dish is ready.

4. Add the right amount of salt, season, sprinkle a little chives before cooking, and a delicious braised pork and cauliflower will be ready.

Three cups of coconut flowers

Ingredients: broccoli 200g, cabbage 250g, water 1000cc, nine-story tower 20g, 2 tablespoons sesame oil, 4 slices of ginger, 0/pepper 1 onion12, 6 garlic, 2 teaspoons of three cups of sauce for vegetables.

Exercise 1. Wash broccoli, cut into pieces, put it in 1000cc of boiling water, boil it for 10 minute, and take it out; Stir-fry garlic until golden brown; Cut the pepper and onion into pieces for later use.

2. Heat another pot, add sesame oil, add ginger slices until the ginger slices curl, then add Chili slices, onion slices, garlic and three cups of 1 sauce, and stir well together.

3. Add broccoli and stir fry together. When the juice is about 1/3, add the cauliflower, stir-fry it in the nine-story tower and take it out of the pot.

Kaiyang green flower coconut

Ingredients: 400g of broccoli, 50g of shrimp skin, minced garlic 15g, pepper slices 15g, a. salt 1 2 tsp, sugar12 tsp, chicken powder12 tsp, rice wine/2 tsp.

Exercise 1. Wash broccoli, cut into small pieces, blanch in boiling water until cooked, and drain for later use.

2. Hot pot, pour appropriate amount of salad oil, add minced garlic, pepper slices and dried shrimps and stir fry.

3. Add water to the pot of method 2 and stir fry. Add broccoli to method 1 and stir until the soup is evenly mixed.

4. Add seasoning A and cook until the soup boils, thicken with white powder and sprinkle with sesame oil.

Crispy fried coconut with two-color curry

Ingredients: broccoli 15 g, cauliflower 15 g, starch: 2 tablespoons, egg 1, salt 1 4 tsp, yellow curry powder 1 tsp, cheese powder1tsp.

Exercise 1. Wash broccoli and cabbage, cut off the crude fiber on the surface and cut into small flowers for later use.

2. Put the slurry into a large bowl and mix well. Add broccoli and cauliflower to 1 and mix well.

3. Pour a proper amount of oil into the hot pot and heat it to about 200℃. Add broccoli and cauliflower from method 2 in turn, fry over medium heat until the appearance is golden yellow, and take out and drain the oil.

Cauliflower shrimp balls

Ingredients: 1 broccoli, 200g grass shrimp, 1/2 teaspoons minced garlic, 1 teaspoon chopped green onion, 1/2 teaspoons pepper, a. 1/2 teaspoons salt, 1/4 teaspoons pepper.

Exercise 1. Wash broccoli, cut off the flower heads one by one, peel off the stems and drain.

2. Wash the shrimps, add a little salt, scrub them clean, and after 10 minutes, use a dry cloth to absorb excess water.

3. Beat the shrimp of method 2 into paste with a knife, put it in a bowl, add the salt in seasoning A, stir until it becomes thick, and then add the remaining seasoning A and stir until it becomes shrimp paste.

4. Insert the shrimp paste in method 3 into the broccoli stem in method 1.

5. Heat the oil pan to 160℃, add the cauliflower with shrimp sauce in method 4, fry for about 3 minutes on low fire, and take out the drained oil.

6. Take another pot, add a little salad oil, add minced garlic, chopped green onion and pepper, stir-fry and take it out, then put the fried cauliflower with shrimp sauce in step 5 into the pot, pour Shaoxing wine in seasoning B from the side of the pot, and finally add salt and pepper into seasoning B to stir evenly.