The practice of cauliflower
Pickled cauliflower
Raw material formula: cauliflower 5 kg salt 600g fennel100g pepper100g.
Production method:
1. First, wash the cauliflower, spread it out to dry, put it in a clean jar, sprinkle with salt, mix well, marinate for 4-5 days, and take it out to dry.
2. Then take a small cylinder and wash and dry the water drops. Put a layer of cauliflower in a small pot, sprinkle some pepper and fennel, then put another layer of cauliflower, sprinkle some pepper and fennel until the cauliflower is ready. Compact the cauliflower in the jar, and then plug the jar with clean straw or wheat straw.
3. Put the altar upside down in a basin or jar. Add some water seals to the basin or jar, and you can eat them after 20 days. The water in the basin or altar should not be dried up, and it should be changed frequently. When taking it, water must not enter the altar to avoid pollution.
The product has golden color, fragrant smell and delicious taste.
Fried cauliflower
Stir-fried cauliflower and its efficacy: private cuisine hemostasis conditioning recipe peptic ulcer recipe anemia recipe hemorrhoid recipe technology: stir-fried cauliflower production material: main ingredient: alfalfa 400g.
Seasoning: vegetable oil 30g, salt 2g, cooking wine 5g, sugar 5g, monosodium glutamate1g.
Characteristics of stir-fried cauliflower: green, fresh and cool. The method of frying cauliflower: 1. Selecting fresh cauliflower, cleaning, and draining;
2. Heat the wok on a large fire, pour in the vegetable oil, and when the oil is hot enough to smoke, pour in the cauliflower and stir fry a few times;
3. Add refined salt and cooking wine. When the oil is hot enough to smoke, pour in cauliflower and stir fry a few times;
4. Add refined salt, cooking wine and sugar and stir-fry until the color of cauliflower becomes darker;
5. When the oil is bright, add monosodium glutamate, stir well and serve.
Taste type: salty and fresh.
Key to production: Don't add spices when pressing mussel meat, it will cover up its own umami flavor. Be sure to treat the salted egg yolk very finely in advance and scrape it evenly with a blender or a fine screen. When frying, put more oil, don't be too big and fry away from the fire, otherwise it will produce particles and affect the beauty of the dish. Cauliflower is rich in fragrance and refreshing in taste. You can use shredded water bamboo or long slices instead. The method remains the same. Water bamboo can absorb the fragrance of soup, and stewing in soup can soften and remove the fishy smell of mussels. Broccoli can also be replaced with baby dishes, instead of salted egg yolk and soy sauce, take a light color.
Braised ba fish with cauliflower
Fresh and fat octopus has good palatability and is mostly used for domestic consumption. After washing, you can cook it, preferably braise it in soy sauce. Braised octopus with cauliflower, the fish cooked with various sauces is ruddy and juicy, with thick meat and garlic cloves, delicious and less thorns. Its skin can also be torn off in large pieces and enjoyed alone, which has a good relieving effect on stomach diseases. The cauliflower under the mat is abundant in Jiangsu and Zhejiang provinces.