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Griddle cauliflower
Graphic | Shafeier
Flower, pork belly, 200g dried chili, a handful of dried red chili, a spoonful of Laoganma Douchi, a spoonful of ginger, a spoonful of garlic, two onions, two spoonfuls of oyster sauce, a spoonful of soy sauce, a spoonful of white sesame seeds and a spoonful of soy sauce.
1. Prepare, put oyster sauce, soy sauce, sesame seeds and a little salt into a bowl, stir well, and cut the rest!
2. Put the pork belly in the pot and fry until golden brown.
3. Add onion, ginger, pepper and pepper and stir fry.
4. Add Laoganma Douchi and stir-fry until fragrant.
5. Add cauliflower and stir well.
6. Add the mixed juice and stir well. Cover and stew for a few minutes until the soup is dry.
7. A delicious and super invincible meal.
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Mixed organic cauliflower
Graphic | Line Line 3896
Organic cauliflower 150g fermented black fungus 35g colored pepper 40g carrot 40g garlic 2 green peppers 1 coriander 1 shallot 6 oyster sauce 10g soy sauce 15g white vinegar 10g salt sugar 1g white pepper 0.
1. Mix 10g oyster sauce, 15g soy sauce, 10g white vinegar and 0.5g white pepper evenly.
2. Tear cauliflower into small flowers. Cut the soaked auricularia auricula and colored pepper into small strips, and cut the carrot into elephant-eye pieces. Slice two cloves of garlic and cut a pepper into irregular small pieces. Slice parsley and chives.
3. Boil the water in the pot, drop a few drops of cooking oil and add some salt. Blanch cauliflower and fungus in a pot.
4. The blanched cauliflower will get cold quickly.
5. Put the right amount of oil (not too much) in the wok and stir-fry the pepper and dried pepper a few times (don't take it out. Add carrot slices and colored peppers first, then add green peppers and garlic slices and stir-fry until fragrant. Turn off the heating.
6. Pour in the prepared juice and stir well.
7. Pour the vegetables and soup in the pot into the vegetable flowerpot, stir well and season with salt and appropriate amount of sugar.
8. Finally, add coriander and shallots and mix well.
9. The taste of fried flowers is light or heavy. Just follow your personal habits.
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Spicy cauliflower
Graphic | Lin
Flower 300g pork belly 60g ginger15g garlic 2 cloves soy sauce 8g oyster sauce10g dried red pepper 6 bean paste15g chicken powder, appropriate salt, appropriate edible oil and appropriate cooking wine.
1. Preparation of ingredients.
2. Break the cauliflower into small petals, sprinkle some salt and scald it with boiling water. Dried red peppers are also boiled.
3. Cut the dried Chili into small pieces after soaking, slice the pork belly, mince the ginger and garlic, and drain the cauliflower for later use.
4. Put some oil in the wok and stir-fry the pork belly with low heat until it rolls out. VCC air-cushion wok has the advantages of fast temperature rise and high thermal efficiency conversion, and can be cooked with small fire.
5. Leave the bottom oil in the pot and add ginger, garlic and red pepper to stir fry.
6. Add the bean paste and stir-fry the red oil.
7. Add pork belly slices and continue to fry with seasoning wine and oyster sauce.
8. Stir-fry cauliflower in the pan.
9. Adjust the soy sauce, adjust the salt as needed, and finally adjust the chicken powder and stir fry.
Tips:
1. I used boiled pork belly with little oil but not greasy.
I like scalding cauliflower with boiling water instead of boiling water, which can ensure the crispy taste of cauliflower.
3. South Korea's VCC air-cushion wok has thousands of air holes all over the country, and the non-stick effect is great.
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Automatic rapid baking of cauliflower
Photo | Smoking Life in Bao Lei
Take half a spoonful of salt, half a spoonful of oil, half a spoonful of Chili noodles, two spoonfuls of soy sauce, one spoonful of balsamic vinegar, one spoonful of white sugar, one spoonful of chicken essence, one spoonful of oyster sauce and half a spoonful.
1. Cross the root of cauliflower with a knife, and then tear the floret.
6. Spread the dried cauliflower evenly;
7. Brush the prepared auxiliary materials evenly on the surface of cauliflower with a brush;
8. Bake 15 to 20 minutes in the oven.
Tips:
1, cauliflower should not be too thick.
2. Please adjust the baking time according to the thickness of cauliflower.
If you like the crispy taste, you can bake it for a short time, and if you like it cooked, you can bake it for a few more minutes.
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Cabbage with tomato sauce
Graphic | Yue Yue Shi Yu
Cauliflower, onion, tomato sauce, salt, pepper, etc.
1. Wash cauliflower and cut it into small flowers.
2. Cut the cauliflower stem into thick slices and chop the onion.
3. Boil water in the pot, add appropriate amount of salt, blanch cauliflower and cauliflower stalks, remove and drain.
4. Wash the pan, heat it, pour the oil, add the chopped green onion and stir fry.
5. Add tomato sauce and stir well.
6. Pour in the cooked cauliflower and stir fry.
7. Add the right amount of water and mix well.
8. Add salt and pepper to taste.
Tips:
Choose canned tomato sauce instead of that kind of tomato sauce. The color of tomato sauce is not as good as tomato sauce, and tomato sauce has no additives and tastes healthier.