Cauliflower, also known as cauliflower, broccoli, cauliflower and cauliflower, is a kind of vegetable that everyone often eats. It is delicious, nutritious and has high medicinal value. Vitamin C is very rich, and its nutritional value far exceeds that of other vegetables. Cauliflower is rich in Vc, which is 4 times higher than Chinese cabbage. It has the function of detoxifying the liver. Eating more cauliflower will also thicken the blood vessel wall and make it difficult to rupture. Vc can enhance the detoxification ability of the liver, improve immunity and prevent colds. Cauliflower is rich in selenium, Vc and carotene, and the water content of cauliflower is very high. The calories are very low, so for those who want to lose weight, it tastes delicious and won't get fat.
There are many ways to cook cauliflower. Today, we share the practice of drying cauliflower. This method of cauliflower is delicious without meat. Cauliflower is dry, fragrant, crisp and tender, and vegetarian frying is more delicious. Here are some ways to share:
Materials required for dry stir-frying cauliflower: half cauliflower, proper amount of oil and salt, 1 onion, 2 slices of ginger, 2 cloves of garlic, about 20 slices of pepper, 1 tablespoon of soy sauce, 1 teaspoon of sugar,
Practice steps:
1. Cauliflower is a loose cauliflower, which is easy to taste. Divide cauliflower into small flowers and soak in light salt water 10 minute. Although cauliflower is rich in nutrition, it often has residual pesticides, so it is easy to grow lettuce worms. Therefore, before eating cauliflower, soak it in salt water for a few minutes, and cabbage worms will come out, which also helps to remove residual pesticides.
2. Take out the cauliflower and drain it for later use.
3. Cut the dried chillies in half with scissors, without chilli seeds. Cut onion into chopped green onion, shred ginger and slice garlic.
4. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the peppers until they are slightly burnt. Remove the pepper.
5. Add chopped green onion, shredded ginger, garlic slices and dried peppers and saute until fragrant.
6. Pour the cauliflower into the pot and stir-fry for a few minutes on low heat until the cauliflower is slightly soft.
7. Pour in soy sauce and aged vinegar, then add salt and sugar, stir fry quickly and evenly over high fire, turn off the fire and serve.
Tip: cut the cauliflower into small flowers, wash it and drain it, so as to reduce oil splashing when cooking. After frying in the pan, stir fry for a few minutes with medium and small fire, which is easy to scorch the cauliflower, because there is no drop of water in the whole process. Put the salt later.
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