Yellow cauliflower is one of our common vegetables, also known as golden broccoli, with which the fried home cooking is delicious and tasty, and the nutritional value of yellow cauliflower is also high, rich in lecithin, brain-healthy and intellectual. Now like to eat yellow cauliflower people are very much, so how to do yellow cauliflower delicious? Below I have organized a complete list of practices of yellow cauliflower, take a look.

Yellow cauliflower rib soup

1, ready for the material

2, the ribs soaked in water for 20 minutes, wash and spare.

3, cauliflower soaked in water for 20 minutes, wash and spare.

4, ribs, cauliflower blanching.

5, take a pressure cooker, put the ribs, yellow cauliflower.

6, add water, cover the lid, open the fire, the pot on the steam, turn the fire boil 35 minutes.

7, 35 minutes later, turn off the fire, the pot under the steam, open the lid, adjust the salt, chicken essence, delicious soup is complete!

Stir-fried yellow cauliflower with fungus

Raw materials: a handful of yellow cauliflower, scallions, fungus, olive oil, soy sauce, salt, a small amount of water;

Practice:

1. dry yellow cauliflower and fungus soaked in water for 1 hour respectively.

2. Soak the cauliflower to remove the tip, the fungus with hands to break small pieces. Cut the scallions and set aside.

3. Put a little bit of olive oil in the pan, and when it is slightly hot, pour in the chopped scallions and sauté.

4. Stir fry the fungus for 2 minutes. Then pour a moderate amount of olive oil.

5. yellow cabbage pour in and stir fry for 1 minute. Then pour in soy sauce, a little water, and simmer for 1 minute.

6. Reduce the sauce over high heat, add a little salt to taste when the juice is a little left, and turn off the heat. Pour the green onions into the stir-fry evenly, out of the pot.

Scrambled eggs with yellow cauliflower

Ingredients: 100 grams of cauliflower, 2 eggs, 1 teaspoon of cooking oil, 1 teaspoon of salt, 5 grams of green onion

Directions:

1, 1 dried yellow cauliflower, eggs, 2, salad oil, salt, green onion, a little.

2, yellow cauliflower soak through the water, to rinse with water over and over again until the yellow water becomes clear, this is very important, if you do not clean, there will be a bitter taste.

3, after cleaning the yellow cauliflower squeeze the water, cut small sections.

4, grass eggs into a bowl, add a little salt, so that it can be easy to beat the egg foam.

5, the pan into the oil, hot oil pour into the egg mixture spread to turn the heat, with a spatula scattered eggs, pour into the cauliflower with stir fry with a little water.

6, add salt, sprinkle in chopped green onion, cover the pot for a while on the pot.

Tofu skin fried cauliflower

Ingredients: 40 grams of tofu skin, 30 grams of dried cauliflower, 20 grams of seasonal green onions, the right amount of oil, the right amount of salt, the right amount of steamed fish drum oil;

Practice:

1. Prepare the ingredients, seasonal green onions to remove the roots and yellow leaves cleaned, tofu skin and dry Soak the cauliflower in cold water for 10 minutes

2. Squeeze the water out of the soaked cauliflower, tear the tofu skin into small pieces and squeeze the water out, and cut the green onions into small pieces

3. Heat the oil in a pan and stir-fry the tofu skin and cauliflower for a minute or two over a low flame

4. Season with salt and fish oil

5. Add the green onions and stir-fry them well and then take out of the pan.

Yellow cauliflower with vermicelli

Ingredients: 50 grams of yellow cauliflower, 1 small vermicelli, half a cucumber, half a carrot, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1.5 teaspoons of white vinegar

Directions:

1, 50 grams of yellow cauliflower, 1 small vermicelli, 1/2 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons white vinegar

2: Scrub the surface of the cucumber with salt, rinse it well under running water, and then grate it into julienne strips. Soak the vermicelli in cool water to soften.

3, carrots washed, peeled, shaved into shredded carrots.

4, the yellow cauliflower soaked, and then cleaned with running water, pinch off the head and spare. The yellow cauliflower and fans, respectively, into the boiling water blanched cooked, and then over cool water.

5. Put the cauliflower, vermicelli, cucumber shreds and carrot shreds into a large bowl.

6, take a small bowl, season with salt, soy sauce, sesame oil and white vinegar, mix well to make a sauce.

7: Drizzle the sauce from step 5 on top of the vegetables.

8: Stir well to serve.

Yellow cauliflower buckle meat

1. 500 grams of pork, preferably about 15 cm in width.

2. Put the pancetta into a pot with cold water, add cooking wine, star anise, half of the green onions and ginger, slice the green onions and ginger, blanch until the water boils for a minute and fish out.

3. Put into the electric pressure cooker and press the cook meat file to cook the meat.

4. Fish out the meat and control the water.

5. Wrap the meat in plastic wrap and refrigerate for two hours.

6. Wash the cauliflower and soak it in warm water for about twenty minutes to soften it, control the water and standby.

7. Take out the chilled pork and cut it into 2-millimeter slices.

8. Place the meat in a large bowl, skin side down, and pour a tablespoon of soy sauce over the meat.

9. Pan on the heat and pour vegetable oil, the remaining onion, ginger and garlic burst incense.

10. Smell the scallions into the cauliflower stir fry, and then all the remaining seasonings into the stir fry evenly.

11. Put the sauteed cauliflower on top of the pork.

12. Take a steamer pot and boil the water, then put the bowl into the pot and steam for 20 minutes over high heat.

13. Bring out the steamed meat, snap a plate on top and flip it over.

Mushu meat

Ingredients: 100 grams of lean meat, 3 dried fungus, 15 grams of dried cauliflower, half a cucumber, 2 eggs, 1 tsp of cooking wine, 1 tsp of soy sauce, 1 egg white, 1 tsp of water starch, 60 ml of edible oil peppercorns, onion, ginger and garlic minced, 1 tsp of soy sauce, 2 grams of salt, a little chicken essence;< /p>

Practice:

1. First wash the black fungus and dry cauliflower, soak for 20 minutes, then tear the fungus into small pieces, cut the yellow flowers into segments, cucumber cut rhombic slices.

2. thinly sliced lean pork into a bowl, pour cooking wine, soy sauce and water starch and mix well, marinate for 5 minutes.

3. Crack the eggs into a bowl, beat them, and scramble them in a hot frying pan, then set aside.

4. Put some more oil in the frying pan, and when the oil is hot, pour in the meat, and stir-fry until it turns brown.

5. frying pan again add oil, add pepper to the color and aroma after the pepper out, put such as onion, ginger and garlic stir-fried, add fungus and cauliflower stir fry evenly, then add the cucumber slices, stir fry a few times you can add the fried meat and eggs, stir fry for a minute, add soy sauce and salt for seasoning, and then pour into a small spoonful of soaked fungus and yellow cauliflower water, and continue to stir fry until the cucumber is slightly softened, it is best to add, add some chicken essence, stir fry evenly. Some chicken essence, stir fry well out of the pan.

Cold cauliflower

1.

2. Soak the cauliflower in cold water for half an hour. If you buy yellow cauliflower when flowering, remember to make sure to take off the stamens, because the flowering yellow cauliflower is not edible. If you want to eat it, you can only take off the stamens to eat.

3. When the water boils, put the yellow cauliflower in the water and cook for a few minutes. Don't cook it too long, or the cauliflower will turn black.

4. Fish out the container.

5. Put, ginger, garlic. Red chili pepper chopped.

6. Chopped, ginger, garlic, chili powder, salt, sugar, vinegar, chicken essence, put, mix well.

Golden Needle Pork Liver Soup

Ingredients: 30 grams of dried golden needles, 150 grams of pork liver, 3 slices of ginger, 400 milliliters of broth, 1/4 teaspoon of salt

Directions:

1, 30 grams of dried golden needles, 150 grams of pork liver, 3 slices of ginger, 400 milliliters of broth, 1/4 teaspoon of salt.

2. Wash the ingredients well and soak the dried golden needles in water for 15 minutes.

3. Cut the ginger into julienne strips and set aside.

4, pig liver washed, put into the water to soak half a clock, during the period of 2-3 times the water, and then cut into slices.

5, pig liver slices blanched with boiling water and then fish up and spare.

6, stock poured into the pot, add ginger and gold needles to boil, change to low heat and cook for 2 minutes.

7, add the sliced pork liver and bring to a boil, then add salt to taste.

Golden Needle and Loofah Soup

Ingredients: 30 grams of golden needles, 50 grams of lean pork, 150 grams of loofah, 1 slice of ginger 600 milliliters of water, 1/4 tsp. of salt

Directions:

1, 30 grams of golden needles, 150 grams of loofah, 50 grams of lean pork, 1 slice of ginger, 600 milliliters of water ml, 1/4 tsp salt

2. Soften the broccoli and set aside.

3. Wash the loofah, remove the skin and cut it diagonally into strips.

4. Shred the pork.

5, put the pork along with the ginger into the pot, add water, boil with high heat and then switch to low heat, cook for 20 minutes.

6, then add the golden broccoli and squash and cook the ingredients.

7, and finally adjust the salt can be.

Yellow cauliflower stewed pig heart

Ingredients: 10 grams of yellow cauliflower, half a pig's heart, 2 slices of ginger, 2 teaspoons of salt

Methods:

1, 10 grams of yellow cauliflower, half a pig's heart, 2 jujubes, 2 slices of ginger, 2 teaspoons of salt

2, yellow cauliflower soaked in cold water for 2 hours, then rinse and drain well.

3, wash the pig heart, put into boiling water blanching after fishing, wash off the foam.

4, cut the pig heart into small pieces.

5, wash clean, remove the date core.

6, put the pig heart, yellow cauliflower, jujube and ginger into a pot, appropriate amount of water, after boiling on high heat, stewed on low heat for 1.5-2 hours.

7, soup seasoned with salt, mix well can be out of the pot.

Carrot and cauliflower crucian carp soup

Ingredients: 1 crucian carp, 1 small piece of cauliflower, 1 piece of bamboo, 2 slices of ginger, 1 teaspoon of salt, 1 tablespoon of cooking oil

Directions:

1, 1 crucian carp, 1 small piece of cauliflower, 1 piece of bamboo, 2 slices of ginger, 1 teaspoon of salt, 1 tablespoon of cooking oil

1. tablespoon

2, the crucian carp will be clean, drain the water, set aside.

3: Soak the cauliflower in water and cut off the head. Break the bean curd into small sections and set aside.

4, hot frying pan, burst incense ginger, and then into the carp, carp fried to both sides of the golden brown, and then fish out.

5, put the fried crucian carp into the soup pot, add ginger slices, pour the right amount of water.

6, and then put the yellow cauliflower and bean curd segments, cover the pot with a lid, cook with high heat, and then switch to low heat and simmer for 1.5 hours.

7, and then adjust the salt, and cook a little more.

8, will be cooked carrot and yellow cauliflower crucian carp soup into a bowl can be.