Ingredients preparation: cauliflower, whipped cream. Seasoning lard 1 tbsp, refined salt and monosodium glutamate1/3 tbsp each, a little Jiang Mo, starch.

Practice steps:

We break the cauliflower into small flowers, blanch it with boiling water, remove it and drain it. Heat the wok, add a proper amount of base oil, add cauliflower, refined salt and monosodium glutamate in a Jiang Mo wok, add a little soup, boil, skim the floating foam, add fresh cream, thicken with water and starch, and pour the clear oil out of the pan.

Material replacement

Broccoli can be replaced with broccoli or kale, which is called burnt kale with cream, or creamy broccoli.

Taste change

Replacing cream with curry is called curry cauliflower.

Nutritional value of cauliflower:

1. Anti-cancer: Cauliflower contains trace elements that can resist oxidation and cancer. Long-term consumption can reduce the incidence of cancers such as breast cancer, rectal cancer and gastric cancer. Among many vegetables and fruits, cauliflower and Chinese cabbage have the best anticancer effect;

2. Clear blood vessels: cauliflower is one of the foods containing the most flavonoids. Besides preventing infection, flavonoids are also the best blood vessel cleaner, which can prevent cholesterol oxidation and thus reduce the risk of heart disease and stroke;

3. Rich vitamin K: Some people's skin will become black and blue once they are slightly bumped and hurt, which is because of the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower;