Home-style version of cauliflower stir-fried meat:

Break the cauliflower into small pieces. It is best to blanch it in hot water (note that the heat is not too high) and set aside.

Then turn on the heat, heat the pan, add oil, fry the meat and chopped green onion

then add the cooked cauliflower,

seasoning

Stir fry briefly and then it is ready to serve. (Never add soy sauce, vinegar, etc.)

Nutritional version of cauliflower fried meat:

Materials: cauliflower, fresh meat and carrots

Seasoning: blended oil, Green onions, ginger, pepper, light soy sauce, fragrant rice vinegar, salt, chicken essence, cooking wine Method:

1. Break the cauliflower into small florets, cut the fresh meat into small slices and live strips, dice the carrots, and cut the green onions into small pieces. Cut green onions and slices of ginger into shreds;

2. Pour an appropriate amount of mixed oil into a hot pot and heat it up, put the meat into the pot and stir-fry for a while (the meat is prepared in advance with soy sauce, cooking wine, and raw meat) The noodles are delicious), then add shredded green onion and ginger and stir-fry until fragrant;

3. Put the meat slices into the pot and stir-fry for a while, then add a little cooking wine, rice vinegar, light soy sauce, and pepper powder and chicken essence and continue to stir-fry;

4. Put the chopped cauliflower and diced carrots into the pot and stir-fry with the meat. After the vegetables in the pot are basically evenly mixed, add an appropriate amount of water to simmer the vegetables. After a while, when the cauliflower is cooked, add an appropriate amount of salt and stir-fry. When the water is almost dry, take it out of the pot.

How to make tomato cauliflower:

Ingredients: cauliflower (also called cauliflower in some places), tomato paste, garlic seeds, salt, sugar, and a little MSG.

Preparation: Blanch the cauliflower in water until half-cooked, take it out and set aside. Heat the oil pan, add the minced garlic and stir-fry until fragrant, then add the tomato paste and stir-fry until the color is bright red, add the blanched cauliflower into the pan and stir evenly, add an appropriate amount of salt and sugar , because tomato sauce is sour, adding sugar can adjust the taste. Stir-fry until fragrant, then add MSG and serve!

Cold cauliflower:

Ingredients: half a cucumber, half a cauliflower, a little peanuts, half a spoon of salt, a small spoon of chicken essence, a small spoon of sesame oil, a small amount of light soy sauce Key

Method:

1. Wash the cucumber and cut it into round slices, wash and break the cauliflower into small pieces and blanch them in boiling water;

2. Put the salt, chicken essence, sesame oil and light soy sauce in a small bowl to make the juice and stir evenly;

3. Heat a pan, add a small spoonful of oil, and fry the raw peanuts until they change color. Take them out and let them cool for later use.

4． Mix the cucumber and cauliflower with the sauce and sprinkle with the cooled peanuts.

Tips:

1. Be careful to stir the sauce evenly to fully dissolve the salt, so as to avoid being salty or light when mixed with cucumber and cauliflower;

< p>2. You must control the heat when frying peanuts. I accidentally fried them for the first time, haha~~ Be sure to add less oil, just fry them.

3. Peanuts can also be replaced with other dried fruits, such as pine nuts, hazelnuts, pistachios, etc.

Braised cauliflower:

Ingredients: 500 grams of cauliflower, 150 grams of carrots, 150 grams of tomatoes, 25 grams of garlic, 10 grams of vinegar, 5 grams of refined salt, 125 grams of tomato paste, 10 peppercorns, 75g onion, 1 bay leaf, 50g celery, 20g dried chili pepper, 50g sugar.

Operation: 1. Cut the cauliflower into small florets, soak them in salt water for 5-10 minutes (to kill the larvae), then wash them, blanch them in boiling water for about 5 minutes, take them out and drain them< /p>

2. Wash the carrots, celery and onions and cut them into slices, segments and shreds respectively.

3. First fry the shredded onion in hot oil. When it is slightly yellow, add bay leaves, peppercorns, dried chili peppers, carrot slices and tomato paste. Then continue to fry until the oil turns red, add chicken stock or Mix the water thoroughly, then add the blanched cauliflower and celery segments. After boiling, add salt, sweet and sour essence, and garlic to adjust the taste. Bring to a simmer and boil for 10 minutes. Pour it into an acid-resistant container and let it cool before eating.

Vinegar cauliflower:

Ingredients: 250g clean cauliflower, green pepper slices, carrot slices, 15g each of dried sea rice, 80g cooked lard, 1g minced ginger, vinegar 75 grams, 10 grams of pepper oil, 5 grams of sesame oil, appropriate amounts of refined salt, MSG, white sugar, and wet starch.

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Operation: 1. Break the cauliflower into small pieces, wash it, blanch it in a boiling water pot for a while, take it out and control the moisture.

2. Heat the frying spoon, Add cooked lard and heat until it is 30% hot, add minced ginger, dried dried shrimps, and cauliflower and stir-fry. When the cauliflower is six ripe, add vinegar, sugar, refined salt, and MSG, stir for a few times, then add green pepper slices and carrot slices and stir-fry briefly. Cut off the raw vegetables, thicken the gravy with wet starch, pour in peppercorn oil and sesame oil, stir-fry evenly, and serve on a plate.

Ingredients: broccoli, corn, bamboo shoots, red sweet mushrooms. Yellow bell pepper, miso and rice rind

Operation: 1. Blanch the broccoli and corn shoots for one minute and set aside.

2. , add mushrooms, red bell peppers, and yellow bell peppers and stir-fry briefly, then add miso and mirin mixed with water and stir-fry until fragrant, then serve.

Stir-fried cauliflower with mushrooms:

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Ingredients: 300 grams of cauliflower, 6 grams of mushrooms, 25 grams of lard, 10 grams of refined salt, 2 grams of MSG.

Operation: 1. Soak the shiitake mushrooms in boiling water and wash. Clean the sediment, remove the hard stems, and cut into slices; break the cauliflower into small pieces, blanch it in boiling water, remove it, cool it with cold water, and drain the water.

2. Place the wok on the fire. Add the oil, stir-fry the cauliflower after it is hot, then add the mushrooms and stir-fry together, add salt and MSG and a little water or fresh soup (the original soup for soaking the mushrooms), and cook until thoroughly cooked.

Boiled cauliflower with dried shrimps:

Ingredients: 400 grams of fresh cauliflower, 50 grams of dried dried shrimps, 50 grams of scallions, 1 teaspoon of water starch, half a teaspoon of Shaoxing wine, appropriate amounts of salt and chicken powder .

( Operation: 1. Wash the cauliflower, break it into small pieces, blanch it in a pot of boiling water until it is raw, remove it and cool it with cold water, remove it and drain it for later use.

(Instructions: p>

2. Place the wok on medium heat, add 4 tablespoons of oil, heat until warm, fry the green onions until golden brown and remove; then add Shaoxing wine, add about 4 tablespoons of water and a little chicken powder , add sea rice, cauliflower, and salt, cook until the flavor is absorbed, thicken with water starch, and serve.