Materials:

500g of cauliflower, 0/50g of carrot/kloc-,0/50g of tomato/kloc-,25g of garlic, 5g of vinegar essence/kloc-,5g of refined salt, 0/25g of tomato sauce/kloc-,0/0 slice of pepper/kloc-,75g of onion, and fragrant leaves.

Exercise:

1. Break the cauliflower into small flowers, soak it in salt water for 5- 10 minutes (kill the larvae), then wash it, boil it in boiling water for about 5 minutes, and take it out to control the moisture.

2. Wash carrots, celery and onions and cut them into pieces, segments and shreds respectively.

3. Stir-fry shredded onion with hot oil until it is slightly Huang Shi, and then add fragrant leaves, chilli granules, dried chilli, carrot slices and tomato sauce. Continue to stir-fry until the oil turns red, add chicken soup or water and mix well, then add the cooked cauliflower and celery, add salt, sweet and sour essence and garlic after boiling, adjust the taste, move to slow fire and boil for 65,438+00 minutes, then pour into an acid-proof vessel and cool.

Corn cauliflower soup

400g of fresh cauliflower, canned corn 100g, water starch 1 teaspoon, salt and chicken powder, and a little sesame oil.

1 Wash cauliflower, break it into small pieces, put it in a boiling water pot, take it out and drain it with cold water for later use.

2. Put the wok on fire, add 1 tbsp oil, heat it to 60%, add cauliflower and stir-fry until fragrant, add salt, corn kernels, chicken powder and appropriate amount of water, boil it, hook the juice with water starch and pour sesame oil on it, and serve.