There are many different ways to eat pearl cauliflower. The most common way to eat pearl cauliflower is to make fruit salad. When used as a fruit salad, it needs to be cleaned in advance, then mashed, soaked in boiling water for 2 minutes, taken out, and added with a small amount of soy sauce, sesame oil and appropriate amount of salt. If you like, you can also put a small amount of oil pepper and mix it evenly before taking it. Pearl cauliflower can also be cooked in soup and eaten with other vegetables and fruits. In any case, everyone can enjoy the fresh taste of pearl cauliflower and digest and absorb its rich and colorful nutrients. But eating with other fruits and vegetables will damage the original freshness and change the taste.
Pearl cauliflower can be fried, and a proper amount of garlic can be infiltrated during the frying process. That will make the fried pearl cauliflower contain garlic flavor and taste attractive. Clean and cut into pieces before cooking, and then prepare a garlic in advance. After removing the epidermis, chop the garlic. Add a proper amount of vegetable oil into the wok, heat the garlic paste in the wok, then put the pearl cauliflower into the wok, stir well, add a little salt to taste, and stir fry for one minute. Fried pork slices with pearl cauliflower are also delicious. In the case of frying, it is best to prepare fat and refreshing pork belly in advance. Wash pork belly, cut into pieces, add light soy sauce and oil consumption, and marinate for 10 minute. Add some oil to the wok, stir-fry a few shallots, and then stir-fry the shredded pork in the wok until it changes color. Then put the washed and cut pearl cauliflower into a pot and stir-fry, add a proper amount of salt after stir-fry, and then add a small amount of monosodium glutamate to taste. Stir-fry again, and you can cook.
Picking cauliflower into flowers, washing, boiling in boiling water for 7 minutes, taking out and drying; Heat a little cooking oil in the pot; Stir-fry corn and boiled cauliflower for a while; Sprinkle green peas, put a small plate of water, add appropriate amount of salt and vegetarian dishes, cover and cook for a while; After opening, thicken with water starch. Collect cauliflower, wash it, tear it into flowers, cook it in boiling water until it is 80% mature, and take it out to control the moisture. Prepare corn in advance and put it in a bowl. Heat cooking oil in a wok, stir-fry cauliflower until it changes color, and add salt to stir-fry corn. Add white soup and monosodium glutamate and stew for a few minutes. When the juice is thick, thicken it with wet starch, pour in sesame oil and put it in the pot to take. Corn is small and easy to ripen, and cauliflower should be as small as possible.