Materials:

Cauliflower 500 grams, 150 grams of carrots, 150 grams of tomatoes, 25 grams of garlic, 10 grams of vinegar, 5 grams of refined salt, 125 grams of ketchup, 10 peppercorns, 75 grams of onion, 1 piece of parsley, 50 grams of celery, 20 grams of dry chili pepper, 50 grams of sugar.

Practice:

1. Break cauliflower into small pieces, soak in salt water for 5-10 minutes (to kill larvae), then wash, cook in boiling water for about 5 minutes, fish out and control the water.

2. Wash the carrot, celery and onion, and cut them into slices, segments and julienne.

3. first hot oil fried onion silk, fried to slightly yellow when put the leaves, pepper, dried chili, carrots, tomato paste, and then continue to stir fry until the oil was red, put the chicken broth or water to mix, and then into the boiling cauliflower and celery segments, boiling salt, sugar and vinegar essence, garlic to adjust the taste, and then moved to the fire on the boil for another 10 minutes, and then poured into acid-resistant containers, after the cool can be eaten.

Corn cauliflower soup

400 grams of fresh cauliflower, 100 grams of canned corn kernels, 1 teaspoon of water starch, salt, chicken powder, a little sesame oil.

1, the cauliflower washed, broken into small flowers, into the boiling water pot of scalding through, out of cool water to drain the water to be used.

2, frying pan on the fire, add 1 tablespoon of oil, burn to 60% hot, under the cauliflower stir fry, add salt, corn grain, chicken powder and the right amount of water, boiling water starch hook juice, dripping sesame oil, out of the pan that is.