Materials:

Half a cabbage, a few peppers, a few dried red peppers, a little salt and a little vinegar.

Exercise:

1, cauliflower break into small flowers, soak in light salt water for a while, and then wash thoroughly;

2. Pour the washed cauliflower into a boiling water pot and cook it, then take it out, drain the water with cold water and drain the excess water;

3. Pour into the pot, first add the pepper, and take it out after the fragrance bursts;

4. Add dried red pepper. After the fragrance is released, pour in the cooked cauliflower, sprinkle with salt, drop a few drops of vinegar and stir well.

Sam sun cauliflower

Ingredients: cauliflower, pork, fungus, tomato, coriander, onion ginger, egg.

Seasoning: salt, chicken essence, pepper, soy sauce, sugar, sesame oil and cooking wine.

Exercise:

1, chop pork, add proper amount of water, salt, cooking wine, chicken essence and egg white, stir in the same direction, then add minced onion and ginger and sesame oil and mix well.

2. Put the oil in the pot, squeeze the method (1) into small pills, fry it in the pot until golden brown, and take it out for later use.

3. Wash the cauliflower and cut it into small flowers; Wash the fungus after soaking; Cut tomatoes into pieces; Cut the coriander into small pieces.

4. Put a little oil in the pot, saute chives and ginger, add meatballs and fungus, season with soy sauce, sugar, chicken essence and pepper, and add appropriate amount of water.

5. After the water is boiled, add cauliflower and tomatoes. After the growth is interrupted, add coriander and serve.

Tomato and cauliflower

Raw materials:

1 cauliflower (500g), 1 tomato (or 15 tomato), 2 tablespoons tomato sauce (30ml), a little chopped green onion, salt and sugar.

Exercise:

1. Remove the root of cauliflower, cut it into small flowers with a knife, and then rinse it with clear water. Wash the tomatoes and cut them into cubes.

2. Put a proper amount of hot water into the pot. After the cauliflower is boiled over high fire, put it into the pot for 2 minutes, remove it and drain it for later use.

3. Heat the oil in the pot with medium heat. When it is 60% hot, add chopped green onion and stir-fry until fragrant. Then add the diced tomatoes and stir fry for a while. Then add a little water and bring to a boil. Stir-fry tomatoes until they are soft and rotten.

4. Put the cooked cauliflower into the pot and stir well.

5. Add tomato sauce and stir fry a few times, then stir fry the salt and sugar evenly. Finally, hook a small amount of water starch until the soup thickens.

Curry cauliflower

Raw materials:

1, cauliflower half a catty, broken pieces.

2, a spoonful of curry powder.

3, four dried peppers, cut into sections.

4, a small piece of ginger, chopped.

5, salt, monosodium glutamate right amount.

Exercise:

1, add water to the pot and bring to a boil. Pour the cauliflower into the pot and cook until it is immature.

2. Take out and drain the water.

3. Add salt and monosodium glutamate and mix well.

4. Heat the oil in the pot to 60% heat. Add dried chili and Jiang Mo, stir-fry until fragrant, and stir-fry curry powder over low heat.

5, add a tablespoon of water, boil, shovel out the pepper section, pour in the cauliflower, and shovel evenly.

Cauliflower curry shrimp

Food ingredients

1 cauliflower, 1 can of mild coconut milk, 1 packed shrimp, 2 slices of garlic, 1 teaspoon of Jiang Mo, 1 teaspoon of curry powder, 2 teaspoons of vegetable oil, 3 slices of onion, 1 slice of fresh lemon.

Gourmet practice

1. Heat 12 inch wok, add garlic, ginger and curry powder, stir-fry for 1 min;

2. Continue to add onion, cauliflower, salt and 2 teaspoons of water into the pot, mix well, cover the pot and stew for 4-5 minutes until cooked and soft;

3. Add coconut milk and lemon slices, stir well and boil;

4. Finally, add the cooked shrimps and cook for 1 min.

Shrimp cauliflower

Food ingredients

250g of cauliflower, a little shrimp, 40g of cooked lard, 2g of salt, 5g of sugar, 5g of monosodium glutamate 1 g, 5g of chopped green onion, 0g of soy sauce10g, 5g of wet starch15g, sesame oil10g, and a proper amount of fresh soup.

Gourmet practice

1. Break cauliflower into small flowers by hand, remove the old stems, wash them, blanch them in a boiling water pot to break them, take them out and put them in a cold water basin for cooling to control water purification; Wash shrimps with clear water;

2. Put oil on the fire of the pot rack and burn it to 60% to 70% heat. Stir-fry shrimps quickly, then add chopped green onion, soy sauce, cooking wine, white sugar and cauliflower, stir-fry evenly, then add a proper amount of fresh soup, bring to a boil, and stew for about 3-5 minutes on medium or low fire. When the cauliflower is ripe, add monosodium glutamate, thicken it with wet starch and pour it out.

Gourmet special

Crispy and delicious.

Cauliflower chicken soup

Raw materials:

225g of cauliflower, broccoli 1 10g, drumsticks 1 each, half of corn, carrots 1/3, fungus 1 each, 3 slices of ginger, 2 teaspoons of salt and wine 1 teaspoon.

Exercise:

1, cauliflower and broccoli cut into small flowers, soaked in salt water and washed.

2. Cut the drumsticks into small pieces, blanch them in boiling water 1 min, pick them up and wash them; Corn, carrots and fungus are all cut into small pieces.

3. Put the corn, carrots, ginger slices and chicken legs into the soup pot and cook for half an hour, then cook the rest of the materials together for 5 minutes, and finally add salt and wine to taste.

Tips:

1 Cauliflower soaked in salt water can force out cabbage caterpillar hidden in leaves.

The chicken used for cooking soup must be Chai Chicken, not Broiler, because the soup cooked by Broiler has some fishy smell.

The most common thing is to blanch the cauliflower with water, then stir-fry the cauliflower with chopped green onion, add some diced tomatoes and add salt, and the monosodium glutamate chicken essence can be cooked. Many children like to eat. attempt

Cold salad is also ok, that is, blanch the cauliflower with water, add a little salt, monosodium glutamate vinegar and soy sauce sesame oil. You can add some fungus. Old people also eat well. Ingredients: cauliflower, fresh meat and carrots.

Seasoning: Blended oil, onion, ginger, pepper, soy sauce, fragrant rice vinegar, salt and chicken essence.

Fine wine and cooking wine

Exercise:

1, cauliflower is broken into small flowers, fresh meat is cut into small pieces, carrots are diced and green onions are cut into small pieces.

Cut into sections and chopped green onion, and cut a few slices of ginger;

2. Pour a proper amount of blending oil into a hot pot and heat it. Stir-fry the meat in the pot for a while (the meat is

Use soy sauce, cooking wine and cornstarch in advance), then add shredded onion and shredded ginger and stir-fry until fragrant;

3. Stir-fry the sliced meat in the pot for a while, then add a little cooking wine, rice vinegar and uncooked rice.

Stir-fry sauce, pepper and chicken essence;

4. Put the cut cauliflower and diced carrot into the pot and stir-fry with the meat until the pot is out.

After the vegetables are basically mixed evenly, add a proper amount of water to smother the vegetables for a while, and then put them in when the cauliflower is cooked.

Stir-fry the right amount of salt, and when the water is basically dry, get out of the pot.

Ok, this dish is as simple as that ~ ~

Ingredients: cauliflower, tomato

Seasoning: cooking oil, scallion, ginger powder, salt, chicken essence, cooking wine and water starch.

Exercise:

1. Break cauliflower into small flowers, blanch it in water, and then cut it off. Cut tomatoes into small pieces, a little onion and a little ginger powder.

2. Pour an appropriate amount of cooking oil into a hot pot for heating. Stir-fry the chopped shallots and ginger powder in a pot to give a fragrance. Put the chopped tomato pieces into the pot (add a little salt) and stir-fry the red oil.

3. Put the cooked cauliflower into the pot, add a little cooking wine and stir-fry for a while, then add a little salt and chicken essence (depending on personal taste), pour in the sauce, and take out the pot after the sauce is concentrated.

Soft fried cauliflower

Ingredients: 500g cauliflower.

Accessories: 2 eggs, flour 100g, annual milk 75g, butter 15g, vegetable oil 60g, salt 4g, and a little pepper noodles.

Making:

1) Wash cauliflower selectively, put it in a pot, add a proper amount of water, cook it with strong fire until it is 80% ripe, take it out and cool it, then cut it into small flowers with a knife, sprinkle with pepper and salt noodles, and marinate it for later use;

2) Put the flour into a pot, add milk, salt, egg yolk and appropriate amount of water, stir well to make a thick batter, put the egg white into a primary pot, stir it into foam with an egg beater, and quickly whip it into a certain shape, then slowly pour it into the prepared batter and stir well.

3) In a frying pan, put it in vegetable oil, heat it, put the cauliflower in a batter basin, stick the batter evenly, fry it in hot oil until golden brown, and sprinkle with a little butter.

Braised cauliflower

Ingredients: cauliflower 500g, carrot 150g, tomato 150g, garlic 25g, vinegar essence 10g, refined salt 5g, tomato sauce 125g, pepper 10 slice, onion 75g, fragrant leaves/kloc.

Features: fresh and tender color, unique taste.

Operation:

1. Break the cauliflower into small flowers, soak it in salt water for 5- 10 minutes (kill the larvae), then wash it, boil it in boiling water for about 5 minutes, and take it out to control the moisture.

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

3. Stir-fry shredded onion with hot oil until it is slightly Huang Shi, and then add fragrant leaves, chilli granules, dried chilli, carrot slices and tomato sauce. Continue to stir-fry until the oil turns red, add chicken soup or water and mix well, then add the cooked cauliflower and celery, add salt, sweet and sour essence and garlic after boiling, adjust the taste, move to slow fire and boil 10 minute, pour into an acid-proof vessel and let cool.

Dried cauliflower and seaweed

Ingredients: 400 grams of cauliflower, 2 tablespoons of dried seaweed.

Accessories: 2 tbsp refined salt, 2 tbsp sesame oil and a little monosodium glutamate.

Making:

1), cut off the roots and leaves of cauliflower and wash the whole cauliflower;

2) Take a pot, put a proper amount of water, add a tablespoon of salt, then soak cauliflower in dilute salt water for 10 minute, take it out, wash it with clear water, cut it into small flowers, take it out in a boiling pot, drain the water, let it cool, put it in a plate, add refined salt, and marinate it with monosodium glutamate for 10 minute;

3) Wash dried seaweed, soak it in hot water, cut it into pieces, sprinkle it on cauliflower, and pour sesame oil on it.

Braised cauliflower

Raw materials: 300g of cauliflower, 50g of carrot, 50g of water-soaked mushroom, 40g of peanut oil, 40g of pepper oil10g, 40g of soy sauce, 3g of white sugar10g, 3g of refined salt, 2g of monosodium glutamate, 5g of chopped green onion, 50g of clear water150g, and water starch/kloc.

Method:

1. Break the cauliflower into small petals, cut the carrot into diamond-shaped pieces, blanch it with the mushrooms in boiling water, remove and control the moisture.

2. Put the wok on the fire, add peanut oil, heat it up, put chopped green onion in the wok, then pour cauliflower, carrot pieces and mushrooms into the wok and stir-fry twice, and add cooking wine, refined salt, sugar, soy sauce and water. After opening, rely on fire, adjust the taste, add monosodium glutamate and starch, and pour pepper oil.

Features: The juice is rich and delicious.

Cauliflower curry shrimp

raw material

1 cauliflower, 1 can of mild coconut milk, 1 package cooked shrimp.

condiment

2 cloves of garlic, 1 teaspoon of Jiang Mo, 1 teaspoon of curry powder, 2 teaspoons of vegetable oil, 3 slices of onion, 1 slice of fresh lemon.

manufacture

1. Heat 12 inch wok, add garlic, ginger and curry powder, stir-fry for 1 min;

2. Continue to add onion, cauliflower, salt and 2 teaspoons of water into the pot, mix well, cover the pot and stew for 4-5 minutes until cooked and soft;

3. Add coconut milk and lemon slices, stir well and boil;

4. Finally, add the cooked shrimp and cook for 1 min.

Spiced cauliflower

Ingredients: cauliflower

Accessories: pork

Seasoning: salt, cooking wine, fennel, pepper, ginger, chicken essence, medlar, soup stock, water starch and edible oil.

Exercise:

1. Wash the cauliflower, remove the old skin from the pedicle and cut it into pieces for later use. Wash pork and cut into pieces, add salt, cooking wine and water starch for sizing, and soak Lycium barbarum for later use;

2. Ignition in the pot, add clean water, add pepper, fennel, ginger slices and salt into the water to cook the fragrance, then cook the cauliflower until it is soft and rotten, and take it out when it is about seven ripe;

3. Take another pot, light it in the pot, pour in cooking oil, 4. When it is ripe, add meat slices, stir-fry until it changes color, add cooking wine, stir-fry the cooked cauliflower evenly, add broth, salt, chicken essence and Lycium barbarum, stir-fry until the cauliflower is cooked, and then thicken and take it out of the pot.

Features: fresh fragrance, health and health preservation.

Tip every day: when cooking cauliflower, be careful not to overdo it; Don't sow Lycium barbarum too early, or it will fade and fry easily.

Tomato and cauliflower

Ingredients: cauliflower, tomato sauce, garlic seeds, salt, sugar and monosodium glutamate.

Production: blanch cauliflower in water until it is half cooked, and take it out for later use. Stir-fry minced garlic seeds in an oil pan, stir-fry tomato sauce until the color is red and bright, stir-fry cooked cauliflower in the pan, and add appropriate amount of salt and sugar. Because tomato sauce is sour, adding sugar can adjust the taste. Stir-fry and add monosodium glutamate.

Cauliflower in oyster sauce

Ingredients: cauliflower 400g, sesame oil 2g, shrimp soy sauce 15g, salt 10g, oyster sauce, sugar, cooking wine, chopped green onion 5g, dried starch 70g and peanut oil 500g (about 30g).

Making:

1. Wash cauliflower, break it into small flowers, blanch it with cold water in a pot, add 5 grams of salt at the same time, take it out after cooking, drain the water, and roll the dry starch evenly. Be sure to gently roll a thin layer, not too thick.

2. Put the shrimp soy sauce, salt, oyster sauce, white sugar, cooking wine and dried starch into a bowl and stir into a sauce.

3, wok fire, add peanut oil, burn to 70% heat, fry cauliflower until golden brown, remove and drain.

4, leave the bottom oil in the pot, stir-fry the chopped green onion slightly, add the cauliflower, pour the sauce, stir fry evenly, and pour the sesame oil, then serve.

Stewed cauliflower with vegetables

Ingredients: 250g cauliflower, 50g cooked lard, 0/0g chicken oil/kloc-0, 3g fresh soup/kloc-0, 3g refined salt, 20g pepper water, 30g onion water, 20g Jiang Shui, and a little monosodium glutamate, flour and wet starch.

Method:

1. Break the cauliflower into small pieces, wash it, put it in a boiling water pot, and take it out after it is crisp and rotten. Control the net humidity.

2. Stir-fry the spoon on the fire, add cooked lard to make it warm, stir-fry the flour, add fresh soup, pepper water, onion water, Jiang Shui, refined salt and cauliflower, stir-fry with low fire, sprinkle with wet starch and chicken oil, and stir-fry with monosodium glutamate.

Features: the entrance is crisp and rotten, salty and delicious.

Yi Xue cauliflower

raw material

Cauliflower 300g ham powder 15g Shao wine 10g broth 150g flour 15g egg white, 4 refined salts 5g monosodium glutamate 5g dry starch 50g salt and pepper 5g lard 1000g (the consumption is about 75g).

Legislation

1: Cut cauliflower into small pieces and blanch it in boiling water until it is half cooked. Then put it into a pot with clear soup, add salt, wine and monosodium glutamate, cook thoroughly, drain the soup and sprinkle with flour.

2. Beat the egg whites into egg bubbles, add dry starch and mix well.

3. Put the wok on the medium fire, put the oil to 40% heat, hang the cauliflower in the egg paste, sprinkle with minced ham, put it in the wok and fry until it is light yellow, take it out, drain the oil, put it on a plate, and serve with pepper and salt. Very fragrant, very fresh.

Cauliflower salad

Ingredients: cauliflower 200g, egg 1 piece, cooked white sesame 1 spoon, yogurt 1 bottle, lemon 1 piece.

Seasoning salt112 teaspoons

How to do it

1, yogurt is in the refrigerator, frozen into semi-solid, lemon squeezed into juice, and poured into a cup and mixed well before eating.

2. Wash the cauliflower, cut it into small pieces, blanch it in boiling water, pick it up, put it in cold boiling water, and let it cool and drain.

3. Cook the egg in boiling water, peel and separate the egg white and yolk, grind the yolk into pieces, chop the egg white, add the broken yolk and cooked cauliflower, sprinkle with white sesame seeds, and pour in the mixed yogurt lemon juice. Serve.

Dichromatic cauliflower

Materials:

400g cauliflower, 65438 tomatoes +0 green vegetables (2 Chinese cabbage and 2 rape), 65438 ginger+0 slices.

2 teaspoons of salt (10g), 2 teaspoons of sugar (10g) and olive oil 1 tablespoon (15ml).

Exercise:

1. Wash cauliflower and cut it into small pieces. Be careful to break it down. Wash tomatoes, blanch them with boiling water, peel them and cut them into small pieces. Wash the vegetables and cut them into sections. Shred ginger.

2. Heat the oil with medium heat. When the oil is hot, saute shredded ginger, pour in cauliflower, and keep turning over the vegetables. When the cauliflower is ripe, add the chopped tomatoes and stir fry.

3. After the tomatoes are tender, add vegetables and stir-fry for 1 min, then add appropriate amount of mushroom essence, sugar, soy sauce and salt, and then serve.

Coral cauliflower

raw material

Ingredients: 250g cauliflower.

Accessories: persimmon pepper 1 piece, tomato sauce 10g, sugar 7g, vinegar 5g, sesame oil 5g, refined salt 2g and monosodium glutamate 0.5g

prepare

(1) Wash cauliflower, cut it into small pieces, blanch it in a boiling water pot, take it out, drain it and put it on a plate.

(2) Pedicel and seeds of persimmon pepper are removed, washed and blanched in boiling water until the color turns dark green. Take out and drain, cut into small pieces, put them in a cauliflower dish, sprinkle with 1g refined salt and mix well.

(3) Put the tomato sauce into a small bowl, add a little cold water, vinegar, sugar, refined salt, sesame oil and monosodium glutamate, mix well and pour it on the cauliflower.

Golden crisp cauliflower

Ingredients: cauliflower150g, egg white 50g, wet starch 50g, cooked lard 750g (about 80g), flour 30g, sesame oil 40g, pepper10g, aniseed 5 petals, onion 4 segments, fresh ginger 3 slices, refined salt and monosodium glutamate.

Production method:

1. First break the cauliflower into small pieces, wash it, and then add water with a spoon. Boil pepper, aniseed, onion and ginger slices with medium fire, pour in cauliflower pieces, simmer for about 10 minutes, then take out and drain.

2. Take another big bowl, add egg yolk, wet starch, sesame oil, refined salt and flour, and stir slowly and then quickly with chopsticks to make a golden beard paste.

3. Pour the cooked lard into a spoon, heat it to 50%, then add cauliflower slices with golden whiskers and fry them one by one. Deep-fried until golden brown, cooked, taken out and eaten with salt and pepper dishes.

Cauliflower with chicken sauce

Ingredients: 500g cauliflower, 75g chicken breast, 50g pork fat, a little cooked ham and 4 eggs. A little coriander, onion, ginger, salt, monosodium glutamate, lard, chicken soup, chicken oil, water starch, cooking wine.

Methods: 1. Cut off the black spots of cauliflower, replace them with small pieces, remove the tendons, remove them completely with boiling water, cut the ham into pieces, and wash the parsley selectively.

2. Eggs turn yellow and remain transparent. Remove the fascia from pig fat and chicken breast, beat it into mud with the back of a knife, mix it together, chop it repeatedly with a knife, the finer the better, put it in a bowl, break the onion and ginger with cooking wine, soak it in water for a while, slowly pour in the wine soaked with onion and ginger to dissolve it, then break the egg white, pour it into the chicken paste, add chicken soup, monosodium glutamate, salt and water starch, and adjust.

3. Heat the lard, add chicken soup, cauliflower, cooking wine, salt and monosodium glutamate, and cook for three minutes, that is, pour the chicken paste in good condition into the pot, add lard and fry until cooked, pour the chicken oil into the plate, and sprinkle with minced ham and coriander.