Cauliflower originated from the Mediterranean coast, and its organs are white, short and tender buds, flower branches, floral axis and other flower balls. It is a kind of vegetable with less crude fiber, fresh and tender quality, rich nutrition and delicious taste, which people like to eat. Do you want to know how to cook delicious broccoli? The following is my carefully arranged recommendation of cauliflower practice, which I hope you will adopt.

First, the practice of tomato cauliflower

Recipe introduction: bright red, sweet and sour, crisp and tender.

material

Material: 400g cauliflower,

Seasoning: pea starch 15g, salad oil 40g, tomato sauce 70g, sugar 20g, salt 3g, monosodium glutamate 1g and vinegar 5g.

working methods

1. Break cauliflower into small pieces, wash it with clear water, blanch it in boiling water until it breaks, and take it out and control the water for later use; Starch is added with water and stirred evenly to make water starch.

2. Put 25 grams of salad oil in the spoon, add tomato sauce and stir fry, add sugar, water, monosodium glutamate, refined salt and vinegar to adjust the taste, thicken it with water starch after boiling, add cauliflower when cooked, turn the spoon over and pour the remaining salad oil out of the spoon.

Second, the practice of scrambled eggs with cauliflower

material

Cauliflower, eggs, carrots, salt, yellow wine or cooking wine, starch.

working methods

1. Cut cauliflower into small pieces, soak it in salt water for a few minutes, take it out and blanch it with clear water for two minutes, then let it cool. Change the carrot to a knife and fry the eggs until they are 70% cooked.

2. Put salt, yellow wine, starch and water into a small bowl to make juice. Add base oil to the pot, turn the carrot over until it is broken, then pour the cauliflower and stir-fry for two minutes, and finally add the hard eggs into the juice and stir well.

Third, the practice of small boiled flowers

material

1 cauliflower, 100g carrot, 5 black fungus, 2 cloves garlic, 1 green garlic, appropriate amount of broth, appropriate amount of oil, appropriate amount of light soy sauce and appropriate amount of raw flour.

working methods

1. Wash cauliflower and cut into small flowers; Peel carrots and slice them; After the auricularia auricula is softened with water, the pedicel is removed, and 1 teaspoon is added to hold it, and then it is washed with water and torn into small flowers; Flatten the garlic and cut the green garlic into sections.

2. Heat the oil pan and saute the garlic.

3. Pour in carrot slices and stir-fry until soft.

4. Put the cauliflower in the oil and salt water and cook until it is done.

5. Pour in the cauliflower and mix well.

6. Pour in black fungus and stir well.

7. Add a proper amount of stone soup and stir well.

8. Add a little water, cover and cook for about 10 minutes.

9. Pour in a little soy sauce

10. Sprinkle starch

1 1. Stir well.

12. Add green garlic and stir well.

Fourth, the practice of dry pot cauliflower

material

Cauliflower, Pleurotus geesteranus, Lentinus edodes, green pepper, bean paste, Laoganma Douchi sauce, dried pepper segments, pepper granules, ginger slices, garlic slices, onion segments, soy sauce, salt, chicken powder and sugar.

working methods

1. Peel the floret with a knife, rinse it with clear water, and then soak it in water for later use.

2. Wash and slice mushrooms, wash mushrooms, wash green peppers and cut into small pieces, slice ginger and garlic, and cut onions into small pieces for later use.

3. Put the oil in the pot. When the oil temperature is high, stir-fry the dried pepper segments, pepper granules and ginger and garlic slices, then add the bean paste, Laoganma lobster sauce and scallion to stir-fry.

4. Pour in cauliflower, stir well, add appropriate amount of soy sauce, salt and sugar, stir well, and add green pepper.

5. Add Pleurotus ostreatus and Lentinus Edodes and fry until the Lentinus Edodes are cooked, and add appropriate amount of chicken powder to taste.

6. Then you can put it in a dry pot and sprinkle with onions to serve, but I don't have it, so I use a clay pot instead!