It's been a long time since I've eaten cauliflower, especially this organic cauliflower. When I was buying it, there was an old lady beside me who whispered to my cat mom that when picking this kind of cauliflower, you should always pick the one with a green stem, which has a sweet taste and a strong vegetable flavor, but this kind of cauliflower is just too big for a single one, and it was hard for me to pick a beautiful one, which still has a green stem. The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're going to do it, so you can make sure that you have a good understanding of what you're doing.

Tomato Organic Cauliflower

1

Clean cauliflower, cut into small pieces, then soak in lightly salted water for 30 minutes.

2

The soup pot is filled with the right amount of water, then add the right amount of salt and sugar.

3

Then put the cauliflower into the blanch.

4

Slightly browned, can be fished out, after the cool water, drain and set aside.

5

Don't pour out the hot water left in the soup pot, but blanch the tomatoes in the soup pot after cutting the tomatoes with a cross, so that the skin can be easily peeled off.

6

After peeling the tomatoes, chop them into pieces.

7

Scallion, ginger, garlic and set aside.

8

Heat the oil in a hot pan and sauté the onion, ginger and garlic.

9

Add the chopped tomatoes.

10

Sauté over medium-low heat until the tomatoes are juicy, then add a little water to cook.

11

Add salt

12

Add sugar, flavor and oyster sauce.

13

Followed by the blanched cauliflower.

14

Burn over high heat

15

Until the broth in the pot is thicker, add the scallion and toss to coat.

Tips

The advantage of blanching cauliflower before making is that it can effectively remove some of the cauliflower's own fishy smell, which makes it taste sweeter and more flavorful to eat.oh~