Cauliflower, also known as cauliflower, broccoli, cabbage, and cauliflower, is a vegetable that everyone often eats. It is delicious, highly nutritious, and has high medicinal value. It is very rich in vitamin C and its nutritional value far exceeds that of other vegetables. Cauliflower is rich in Vc, 4 times higher than Chinese cabbage. It has the effect of detoxifying the liver. Eating more cauliflower will also thicken the walls of blood vessels, making them less likely to rupture. Vc can enhance the detoxification ability of the liver, improve the body's immunity, and prevent colds. Cauliflower is rich in selenium and vitamin C, as well as carotene. Cauliflower has a high water content. It is low in calories, so for people who want to lose weight, it tastes delicious and will not gain weight.

There are many ways to make cauliflower. Today I will share a recipe for stir-frying cauliflower. This way of making cauliflower is delicious without adding meat. The dried cauliflower is crispy and tender. Stir-fried is more delicious. It is delicious and goes well with rice. Below Share the recipe:

Ingredients required for stir-fried cauliflower: half cauliflower, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, 2 cloves of garlic, about 20 peppercorns, 1 tablespoon of light soy sauce, 1 sugar teaspoon,

Steps:

1. The cauliflower is loose cauliflower, which is easier to taste. Divide the cauliflower into small florets and soak them in light salt water for 10 minutes. Although cauliflower is rich in nutrients, it often contains residual pesticides and is prone to cabbage bugs. Therefore, before eating, soak the cauliflower in salt water for a few minutes, the cabbage bugs will escape, and it can also help remove residual pesticides.

2. Take out the cauliflower, drain and set aside.

3. Cut the dried chili peppers in half with scissors, omit the chili seeds, chop the green onions, shred the ginger, and slice the garlic.

4. Heat oil in the pot, add Sichuan peppercorns and fry over low heat. Fry the Sichuan peppercorns over low heat until slightly charred, take out the Sichuan peppercorns and discard.

5. Add chopped green onion, shredded ginger, garlic slices, and dried chili pepper segments and saute until fragrant

6. Pour the cauliflower into the pot and stir-fry over low heat for a few minutes, then stir-fry the cauliflower. until slightly soft.

7. Pour in light soy sauce and mature vinegar, then add salt and sugar, stir-fry quickly over high heat evenly, turn off the heat, remove and serve on a plate.

Tips: Cut the cauliflower into small florets, wash and drain the water. This will reduce oil splashing when stir-frying. After the cauliflower is put into the pan, stir-fry over medium-low heat for a few minutes. It is easy to burn the cauliflower because no water is added during the whole process. Add the salt later.