Ingredients: cauliflower, dried pepper, salt, monosodium glutamate and sugar.

Practice: 1. Blanch cauliflower with boiling water, then drain in cold water for later use; 2. After the oil is boiled, put the dried pepper and pepper into the wok, then pour the cauliflower, add salt, monosodium glutamate and sugar and mix well.

Tofu cauliflower

Ingredients: 200g cauliflower, 200g tofu, 2 egg whites, 2g monosodium glutamate, cooking wine 1 g, sesame oil 10.

50g of salt, a little onion ginger, 20g of starch, 50g of bean sprout soup100g, 50g of cooked soybean oil and 50g of raw soybean oil. -Special color: Features: fresh and tender, light and palatable.

Efficacy: clearing away heat and toxic materials. -Exercise: 1. Break cauliflower into small pieces, wash it, put it in a basin, soak it in cold water and drain it.

Use separately.

2. Press the tofu into mud with a knife, put it in a bowl, add egg white, salt and monosodium glutamate, and mix well.

3. ignite the pot and add 50 grams of raw soybean oil. When the oil is hot, shake the pan to make the oil evenly distributed in the pan. Add egg white and tofu while frying, and add cooked soybean oil. When the fire becomes fluffy, put it on fire, add a little oil, add onion and ginger, stir-fry until cooked, add bean sprout soup, remove onion and ginger, and then add cooking wine, salt and monosodium glutamate. After boiling, add fried egg white and tofu, hook tap water, pour in a little cooked soybean oil, and then pour in sesame oil. -Nutritional value: cauliflower-cauliflower contains trace elements, which can resist oxidation and cancer. Long-term consumption can reduce the incidence of breast cancer, rectal cancer and gastric cancer by several degrees. According to America ... all cauliflower recipes.

Tofu-Tofu, as a kind of food with the same origin of medicine and food, has many functions such as invigorating qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg ... All tofu recipes.

Egg yolk-Generally speaking, an egg consists of 32% egg yolk, 57% egg white and 1 1% eggshell. Every 100g of egg yolk contains 7g of protein and 5g of fat 15g ... All egg yolk recipes ... Cuisine: home-cooked recipes-the practice of including thousands of dishes, basically each article is divided according to pictures, materials, practices and precautions, which is more convenient to use. Press ... all home-cooked dishes ...

Emerald cauliflower

Ingredients: cauliflower 300g, tomato 100g, salt 3g, monosodium glutamate 5g, cooking wine 5g, starch 10g, fresh soup 250g, shredded ginger 5g and peanut oil 50g.

Method: Wash the white and tender cauliflower, cut it into small pieces, blanch it with boiling water, put it in a medium bowl, add fresh soup, refined salt (1g), monosodium glutamate (2g) and cooking wine (2g), put it in a drawer, steam it 10min, and then buckle the cauliflower soup on the plate. Then wash the tomatoes, remove the heart, cut them into 6-8 petals and put them around the cauliflower. Put a wok on a big fire, add peanut oil to heat it, stir-fry shredded ginger, take it out, pour in fresh soup, refined salt, monosodium glutamate and cooking wine, pour in starch after boiling, and pour it on steamed cauliflower when it becomes glass juice.

Stewed cauliflower

Raw materials:

250g cauliflower and 50g chicken.

Accessories:

Cooking wine 10g, refined salt 2g, a little sugar, egg white 1, clear soup 300g, wet corn flour 10g, a little flour, chicken oil 10g, ham and rape powder a little, and cooked lard 30g.

Exercise:

1. Put the minced chicken into a bowl, add a little cooking wine, refined salt, corn flour, clear soup and chicken oil and mix well. Put the egg white in a dish, use chopsticks to pump it up, it will be white foam, and then add it into the chopped chicken and mix well to make a paste.

2. Cut off the roots and skins of cauliflower with a knife and wash them with clear water. Fill the pot with clear water, boil it, put the cauliflower in the pot and take it out again, and then take it out after cooling with cold water. Put the cooked lard into a pot, stir-fry cauliflower, then add refined salt, cooking wine and clear soup, simmer for 2 minutes and take it out.

3. Put a little oil on the flat plate, squeeze the chicken paste into balls with a diameter of 8 points by hand and put them on the plate. Dip a little flour in the root of cauliflower and insert it into the chicken balls. Sprinkle some minced ham and rapeseed around, steam for 5 minutes, take it out and put it in another plate.

4. Pour 150g clear soup into the pot, add cooking wine, refined salt and white sugar, boil over high fire, and skim off the floating foam. Dilute corn flour with water, pour it into a pot and hook it into a sauce. Pour chicken oil on it and pour it on cauliflower.

Stewed cauliflower with vegetables

Ingredients: 250g of cauliflower, 50g of cooked lard, 0g of chicken oil10g, 0g of fresh soup10g, 3g of refined salt and pepper.

20g of water, 30g of onion water, 20g of Jiang Shui, and a little monosodium glutamate, flour and wet starch.

Methods: 1. Break cauliflower into small pieces, wash it, put it in a boiling water pot, and take it out when it is crisp. Control the net humidity.

2. Stir-fry the spoon on the fire, add cooked lard to make it warm, stir-fry the flour, add fresh soup, pepper water, onion water, Jiang Shui, refined salt and cauliflower, stir-fry with low fire, sprinkle with wet starch and chicken oil, and stir-fry with monosodium glutamate.

Features: the entrance is crisp and rotten, salty and delicious.

Cauliflower with chicken sauce

Ingredients: 500g cauliflower, 75g chicken breast, 50g pork fat, a little cooked ham and 4 eggs. coriander

A little, onion, ginger, salt, monosodium glutamate, lard, chicken soup, chicken oil, water starch, cooking wine.

Methods: 1. Cut off the black spots on the cauliflower, replace them with small pieces, remove the tendons and wash them thoroughly with boiling water. Ham.

Cut coriander into powder and wash it.

2. Eggs turn yellow and remain transparent. Remove the fascia from pig fat and chicken breast, beat it into mud with the back of a knife and mix it together.

Chop it repeatedly with a knife, the finer the better, put it in a bowl, beat the onion and ginger into cooking wine, soak it for a while, soak the onion,

Slowly pour ginger wine juice to dissolve, then break egg white and pour it into chicken paste, and add chicken soup, monosodium glutamate, salt and water starch.

Make it into a thin paste

3. Heat lard, add chicken soup, cauliflower, cooking wine, salt and monosodium glutamate. It tastes good. Cook for three minutes and it will be ready soon.

Pour the minced chicken into the pot, add lard and stir fry, pour the chicken oil into the plate, and sprinkle with minced ham and coriander.

All right.

Features: Chicken paste is tender, smooth and white as snow. Add lard and stir-fry until cooked. Pour chicken oil into a plate and sprinkle with high heat.

Serve with chopped legs and coriander.