Curry cauliflower
Manchu-China banquet is in its own cooking.
500g of lettuce flower, refined salt 1 g, 5g of curry powder and 10g of sesame oil1g..
manufacturing process
1. Peel off the root of cauliflower with a knife, replace it with small pieces and wash it with clear water.
2. Put clear water in the pot, bring it to a boil with high fire, put in the washed cauliflower, blanch it, take it out, put it in a basin, rinse it with clear water, drain the water, add curry powder and mix well, marinate for 5 minutes, then rinse off the excess curry powder with clear water and drain the water.
3. Put the curry cauliflower in a small pot, add salt and sesame oil and stir well. Cauliflower is coded into a disc-shaped flower, and the word "Italy" made of bird's nest is also coded on it.
2 "stewed flowers"
Materials:
Cauliflower, dried pepper, salt, monosodium glutamate, sugar.
Exercise:
1. Blanch the cauliflower with boiling water, and then drain it 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.
3 "spiced cauliflower"
Ingredients: cauliflower
Accessories: pork
Seasoning: salt, cooking wine, fennel, pepper, ginger, chicken essence, medlar, soup stock, water starch and edible oil.
Exercise:
1. Wash the cauliflower, remove the old skin from the pedicle and cut it into pieces for later use. Wash pork and cut into pieces, add salt, cooking wine and water starch for sizing, and soak Lycium barbarum for later use;
2. Ignition in the pot, add clean water, add pepper, fennel, ginger slices and salt into the water to cook the fragrance, then cook the cauliflower until it is soft and rotten, and take it out when it is about seven ripe;
3. Take another pot, light it in the pot, pour in cooking oil, 4. When it is ripe, add meat slices, stir-fry until it changes color, add cooking wine, stir-fry the cooked cauliflower evenly, add broth, salt, chicken essence and Lycium barbarum, stir-fry until the cauliflower is cooked, and then thicken and take it out of the pot.
Features: fresh fragrance, health and health preservation.
Cuisine and efficacy: Beijing cuisine diet for the elderly, spleen invigorating and appetizing diet, anti-cancer and anti-cancer diet technology: cooking.
Tip every day: when cooking cauliflower, be careful not to overdo it; Don't sow Lycium barbarum too early, or it will fade and fry easily.
4. Materials for making fried tomatoes:
Ingredients: 350g of cauliflower.
Accessories: 50 grams of tomato,
Seasoning: sugar 20g, vinegar 10g, salt 1g, cooking wine 10g, monosodium glutamate 2g, pepper 3g, starch (pea) 5g, sesame oil 15g, tomato sauce 25g, onion 10g and ginger 6550.
Characteristics of fried tomatoes;
The color is silvery red, sweet and sour, slightly salty, fresh and delicious. How to stir-fry flowers with tomatoes;
1. Wash cauliflower, cut into small pieces, blanch with boiling water, remove and drain. Wash tomatoes and cut them into small pieces.
2. Heat the oil in the pan, put it in a wok, add minced onion and ginger, cook wine, add tomato sauce, sugar, refined salt, vinegar, tomato pieces and cauliflower, add fresh soup and pepper water, stir fry, add monosodium glutamate, thicken with 10g wet starch (5g starch with water), and pour in sesame oil.
Tips for making fried tomatoes;
Method of making pepper water: When making pepper water, boil it one day in advance and soak it for one night according to the ratio of 1 two peppers plus 6 kg of water. Grams of food stage
Tomatoes: Tomatoes should not be eaten with pomegranate.
5 "cold cauliflower:
Ingredients: half a cucumber, half a cauliflower, a little peanut, half a spoonful of salt, a spoonful of chicken essence, a spoonful of sesame oil and a spoonful of soy sauce.
Practice: 1. Wash the cucumber and cut it into discs. Wash the cauliflower, break it into small petals, and then blanch it with boiling water.
2. Put the salt, chicken essence, sesame oil and soy sauce into a small bowl and beat into juice, and stir evenly;
3. Put a spoonful of oil in a hot pot, fry raw peanuts until cooked, remove them after discoloration, and let them cool for later use.
4. Mix cucumber and cauliflower with juice and sprinkle with cooled peanuts.
Small stickers:
1, pay attention to stir the sauce evenly, so that the salt is fully dissolved, and avoid the salt being weak when mixing cucumber cauliflower;
2, fried peanuts must control the heat, I accidentally fried it for the first time, oh ~ ~ oil must be put less, mainly fried.
3. Peanuts can also be replaced by other dried fruits, such as pine nuts, hazelnuts and pistachios.
6 inch braised cauliflower:
Ingredients: cauliflower 500g, carrot 150g, tomato 150g, garlic 25g, vinegar essence 10g, refined salt 5g, tomato sauce 125g, pepper 10 slice, onion 75g, fragrant leaves/kloc. Practice: 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 10 minute, pour into an acid-proof vessel and let cool.
7 inch vinegar cauliflower:
Ingredients: cauliflower 250g, green pepper slice 1 5g, carrot slice, dried seaweed, cooked lard 80g, Jiang Mo1g, vinegar 75g, pepper oil10g, sesame oil 5g, refined salt, monosodium glutamate, sugar and a proper amount of wet starch. (
Practice: 1. Break the cauliflower into small pieces, wash it, put it in a boiling water pot for a while, take it out and control the water.
2. Heat the frying spoon, add the cooked lard and heat it to 30%. Stir-fried Jiang Mo, dried seaweed and cauliflower. When the cauliflower is ripe, add vinegar, sugar, refined salt and monosodium glutamate, stir-fry for a few times, then add green pepper slices and carrot slices, thicken with wet starch, pour pepper oil and sesame oil, and stir-fry evenly.
8 inch braised cauliflower:
Ingredients: cauliflower 300g, carrot 50g, mushroom 50g, peanut oil 40g, pepper oil10g, soy sauce 40g, white sugar10g, salt 3g, monosodium glutamate 2g, chopped green onion 5g, water150g, and water starch/kloc. (
Practice: 1. Break the cauliflower into small petals, cut the carrot into diamond-shaped pieces, blanch it with the mushrooms in boiling water, remove and control the water. 2. Put the wok on the fire, add peanut oil, heat it up, put chopped green onion in the wok, then pour cauliflower, carrot pieces and mushrooms into the wok and stir-fry twice, and add cooking wine, refined salt, sugar, soy sauce and water. After opening, rely on fire, adjust the taste, add monosodium glutamate and starch, and pour pepper oil.
10 "assorted fresh vegetables:
Ingredients: broccoli, corn shoots, mushrooms, red bell peppers, yellow bell peppers, miso and fragrant rice.
Practice: 1. First, put broccoli and corn shoots in the pot for one minute, and then take them out for later use.
2. Then take the oil pan, add mushrooms, red sweet peppers and yellow sweet peppers, stir-fry, then add miso and alcohol milin, stir-fry until it tastes good, and serve.
1 1 "Mushroom and cauliflower:
Ingredients: cauliflower 300g, mushroom 6g, lard 20g, refined salt10g, monosodium glutamate 2g.
Practice: 1. Blanch mushrooms (shiitake mushrooms) with boiling water, wash off sediment, remove hard stems and cut into pieces; Break cauliflower into small petals, scald it with boiling water, take it out and cool it with cold water to control water purification.
2. Put the wok on the fire, add the oil, stir-fry the cauliflower after heating, then stir-fry the mushrooms together, add salt and monosodium glutamate, add a little water or fresh soup (the original soup soaked in mushrooms), and burn thoroughly together.
12 "dried cauliflower and dried seaweed:
Ingredients: 400g fresh cauliflower, 50g dried seaweed, 50g onion, 1 teaspoon starch, half teaspoon Shaoxing wine, salt and chicken powder.
Practice: 1, wash cauliflower, break it into small pieces, put it in a boiling water pot and scald it to pieces, remove it and cool it with cold water, remove it and drain it for later use.
2. Put the wok on medium heat, add 4 tablespoons of oil, heat until warm, and fry the onion until golden brown. Then cook Shao wine, add about 4 tablespoons of water and a little chicken powder, add dried sea rice, cauliflower and salt, cook until it tastes delicious, thicken it with water starch, and serve.