A: cauliflower scrambled eggs
Food Ingredients
Cauliflower, oil, eggs, salt, cooking wine
Steps
1, the cauliflower is washed, drained, chopped and spare.
2. Beat the eggs and set aside.
3, the frying pan into the appropriate amount of oil, hot oil into the eggs, scrambled eggs.
4, the frying pan into the right amount of oil, hot oil into the cauliflower stir-fry, stir-fry until the cauliflower color, pour into the scrambled eggs and stir-fry.
5, to be completely colorful and soft cauliflower, choke into the wine, salt and stir evenly to start.
Second: stir-fried cauliflower
Food materials
Cauliflower, oil, salt, cooking wine, sugar, monosodium glutamate (MSG)
Steps
1, will be fresh and tender cauliflower, clean, drain and spare.
2, put the frying pan on the stove to heat up, pour in the oil, when the oil is hot to smoke pour into the cauliflower quickly stir fry a few times.
3, add refined salt, cooking wine, sugar, continue to stir fry, stir fry until the cauliflower color darkened.
4, add monosodium glutamate when the oil is bright, stir-fry evenly that is out of the pan on the plate.
Three: cauliflower spread omelet
Food materials
Cauliflower, eggs, salt, black pepper
Steps
1, cauliflower washed, drained, chopped.
2. Beat the eggs in a bowl, add the chopped cauliflower, moderate salt and black pepper and mix well. When mixing in the salt, try to mix well to avoid uneven salty flavor.
3, will be the bottom of the pan into the appropriate amount of oil, wash the golden cauliflower batter spread in the pan, will be one side of the frying until the molding of slowly folded down, and then folded over the flip side of the frying can be browned. *** Note: When frying one side of the pan and then flip, the fire is not too big, so as not to fry paste. ***
4, take out the omelette, trimmed down the shape and cut pieces can be.
Four: pickled cauliflower
Food Ingredients
Cauliflower, salt, fennel, peppercorns
Making Steps
1, the cauliflower is washed, spread out to dry the water and put into a clean altar, sprinkled with salt and mix, pickled for 4 to 5 days, fished out, and in the sun until slightly dry.
2, take a small jar, wash and dry the water, in the small altar room a layer of cauliflower, sprinkle some pepper and fennel, and then load a layer of cauliflower, and then sprinkle some pepper and fennel, until the cauliflower is loaded. Compact the golden cauliflower in the altar, and then stuff the mouth of the altar with clean straw or wheat straw.
3. Place the jar with pickled cauliflower upside down in a basin or tank. The basin or tank with some water water seal, 20 days after the food can be taken. The water in the basin or altar should not dry up and should be changed frequently. When taking, do not let the water into the altar to avoid contamination.
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