Materials white cauliflower 100 grams, 100 grams of green cauliflower, 100 grams of shredded cheese, 50 grams of blue cheese, 30 weeks of white wine

How to 1. white cauliflower, green cauliflower, cut into small pieces, put into boiling water to boil until browned, drain, into the baking dish standby.

2. Mix all the seasonings well, pour evenly into the recipe 1, sprinkle with shredded cheese, transfer to the preheated oven, upper heat / lower heat 250 ℃ baking about 5 minutes until the surface is golden brown.

Cauliflower Stir-Fry with Carrots

Ingredients: 70 grams of cauliflower, 25 grams of carrots, 15 grams of sliced black fungus, a little soy sauce, a little rice wine, a little pepper, a little salt

Methods: 1. Wash the cauliflower and cut it into small pieces, and then put it into boiling water to boil for a while and remove it from the water.

2. Heat a wok and pour in a little oil, add chopped garlic and sauté carrot and black fungus slices for a few minutes.

3. Add the cauliflower and all the seasonings from recipe 1 to recipe 2 and stir-fry to taste.

Sautéed cauliflower with garlic

Ingredients: 100 grams of white cauliflower, 100 grams of green cauliflower, 30 grams of carrots, 2 cloves of garlic, 1 teaspoon of olive oil, 1/2 teaspoon of salt

Methods: 1. Wash the white cauliflower and green cauliflower and divide them into small pieces; slice the carrots; cut the garlic and set aside.

2. Boil a pot of water, boil the white and green cauliflower, drain and set aside.

3. Put oil in a non-stick sauté pan and sauté the garlic.

4. Add white and green cauliflower and carrot slices and mix briefly, season to taste and serve.

Cauliflower in oyster sauce

Ingredients: 200 grams of cauliflower, 1 tbsp of oyster sauce, 2 tbsp of oyster sauce, and 1 tbsp of minced garlic

Methods: 1. Chop the cauliflower into bite-sized pieces, place them in boiling water, scald them in a little salad oil, and then drain them.

2. In a wok, add 1 tbsp of salad oil and sauté the minced garlic in a low flame, then mix the minced garlic with oyster sauce to make a dipping sauce, and serve the cauliflower with the dipping sauce.

Shrimp Fried Cauliflower

Materials 250 grams of cauliflower, 20 grams of black fungus, 100 grams of shrimp, 20 grams of sliced carrots, 10 grams of sliced garlic, 10 grams of red chili, A. A pinch of salt, 1 tsp. of rice wine, a pinch of cornstarch, B. A pinch of salt 1/4 teaspoon, 1/4 teaspoon of chicken broth powder, a pinch of sugar, a pinch of pepper

Practice 1. Wash cauliflower, cut off a flower bulb, peel off the thick skin of the stalk and set aside; wash and slice black fungus and set aside.

2. Wash the shrimp, add seasoning A and marinate for about 10 minutes.

3. Take a pot, add water to boil, put the cauliflower, black fungus slices and carrot slices of Method 1 into the boiling water in order to boil, and then pull out and set aside.

4. Heat a pan, add 2 tbsp of salad oil, sauté the garlic, add the chili pepper flakes, add the marinated shrimp from method 2, then add the ingredients and seasonings from method 3 and stir-fry until it tastes good.

Sautéed white cauliflower with curry

Ingredients: 300g white cauliflower, 50g string beans, 100g sliced pork, 10g sliced garlic, 1 tbsp coconut milk, 300cc stock, 1/4 tsp salt, 1/4 tsp sugar, 1 tbsp curry powder

Methods: 1. Wash the white cauliflower, slice off the florets, and trim the skin off the stems.

2. Take a pot, add water and bring it to a boil. Boil the cauliflower and string beans from recipe 1 in order and then remove them from the pot.

3. Heat a pan, add 2 tbsp of salad oil, sauté the garlic, add the meat, then add the curry powder and sauté, then add the cauliflower and string beans from Method 2 and sauté, then add the broth, seasonings and continue to cook, and then finally add the coconut milk and cook until it tastes good.

Scallion Cauliflower

Ingredients: 250g cauliflower, 50g mushrooms, 15g green onion, 5g garlic, 1/4 tsp salt, pepper, cheese powder

Methods: 1. Wash cauliflower and cut into small pieces.

2. Put the chopped cauliflower, mushrooms and garlic into aluminum foil, add salt and stir, then add water, wrap the foil and seal tightly.

3. Bake in preheated oven at 180℃ for 15 minutes.

4. Take out Method 3, open the aluminum foil and add pepper and cheese powder.

Braised Cauliflower with Straw Mushrooms

Ingredients: 100g straw mushrooms, 200g green cauliflower, 200g white cauliflower, 10g carrots, 10g ginger, 2 tbsp sunflower oil, water with cornstarch, 1/4 tsp salt, a pinch of sugar, ? tsp mushroom seasoning, a dash of sesame oil

Methods: Wash straw mushrooms; wash and cut carrots into thin slices; wash and shred ginger; wash and cut green and white cauliflower into thin slices. Wash and slice carrots; cut ginger into julienne strips; wash green and white cauliflower and divide into small sticks, set aside.

2. Boil the white cauliflower and carrot slices in boiling water for about 1 minute, then quickly boil the green cauliflower and drain it; then quickly boil the straw mushrooms and drain them.

3. Pour sunflower oil into a hot pan, sauté the ginger in recipe 1, toss in the straw mushrooms in recipe 2, then add the green and white cauliflower, and all the seasonings and stir-fry well to taste, and then thicken the sauce with cornstarch water.

Cauliflower kimchi

Ingredients: 1 white cauliflower, 1 tbsp salt, 2 tbsp chili sauce, 1 tbsp sesame oil, 1/2 tbsp sugar

Methods: (1)Cut the cauliflower into small pieces, soak in water, and drain well.

(2) Sprinkle seasoning (1) evenly over the cauliflower and marinate for about half a day, turning several times to soften the cauliflower.

(3) Pour off the salted water from the marinade, rinse the cauliflower lightly with cold water and drain thoroughly.

(4)Mix the seasoning ingredients (2) well, add it to the cauliflower and mix well, then put it into a container with a lid and marinate it for 1?6?52 days to taste before serving, and it can be kept refrigerated for about 10 days.

Cauliflower with salted egg

Ingredients: 200g cauliflower, 1 cooked salted egg, 5g minced garlic, 1/8 tsp salt, 1/2 tsp sugar, 1 tbsp olive oil

Methods: 1. Peel the skin of the cauliflower, cut into small pieces, and place in boiling water for about 20 seconds, then drain well and set aside in a large bowl.

2. Remove the shells from the cooked salted eggs and chop them, add the minced garlic and all the seasonings and mix well, then pour them into the bowl of Method 1 and mix well.

Two-color cauliflower soup

Materials cauliflower 100 grams, 50 grams of white cauliflower, celery 40 grams, potato 100 grams, onion 40 grams, 2 tbsp. cream, chicken powder 1/2 tsp. chicken broth 600 ㏄，animal whipping cream 100 ㏄

Practice 1.celery to cut the rough fiber; potato peeled and cut into small pieces; Onion pieces peeled and cut into small pieces, standby.

2. 1/3 of the cauliflower scalded, soaked in ice water, drained, and added to the cooled 100 ㏄chicken broth beat well.

3. Heat the pan, add 1 tbsp cream melt, add the remaining 2/3 of the cauliflower, 1/2 onion pieces, 1/2 celery pieces sautéed.

4. Add 1/2 potato cubes, 200 weeks of chicken broth, simmer for about 20 minutes and then leave to cool, then beat with a juicer, add 1/4 chicken powder to taste.

5. Pour method 2 of the cymbidium juice into method 4 to boil over high heat.

6. In a separate pan, melt 1 tbsp of butter, add cauliflower, 1/2 onion, 1/2 celery and sauté.

7. Add 1/2 potato cubes, 300 weeks of chicken broth, simmer for about 20 minutes and leave to cool, then beat with a juicer, add 1/4 chicken powder to taste, and bring to a boil over high heat.

8. The cauliflower bouillon of Method 5 and the white cauliflower bouillon of Method 7, together with the soup plate can be poured.

Pine Nuts Cauliflower Salad

Ingredients: 200g cauliflower, 1 tbsp pine nuts, 3 tbsp dressing, 1 tbsp orange juice

Methods: 1. Chop cauliflower into small pieces, boil in boiling water with a little bit of salad oil, soak in ice water to chill, drain, and then put on a plate.

2. Mix the ingredients for the sauce well and pour it over the cauliflower in recipe 1, then sprinkle with pine nuts.

Braised Minced Pork and Cauliflower

Ingredients: 1 cauliflower, 0.5 tbsp minced green onion, 0.5 tbsp minced garlic, 1 tbsp minced pork, broth, salt, oil

Methods: 1. Cut cauliflower into small pieces, and soak it for half an hour or more in freshly salted water to remove pesticides from the inside. Remove and drain.

2. Heat a frying pan, pour in the garlic and sauté; pour in the cauliflower and the sautéed minced pork and stir-fry well.

3. Cauliflower may be difficult to stir-fry all the way through, so it is best to add a little broth (about half a bowl) in the pot while stir-frying, and cook, when the broth dries up, the vegetables will be cooked.

4. Before leaving the pot, add the right amount of salt, seasoning, and then sprinkle a little chopped scallions, a fragrant braised minced pork cauliflower is ready.

Three cups of cauliflower

Ingredients: 200 grams of green cauliflower, 250 grams of white cauliflower, 1,000 cc of water, 20 grams of minced pork, 2 tablespoons of sesame oil, 4 slices of ginger, 1 strip of chili pepper, 1/2 branch of green onion, 6 cloves of garlic, and 2 teaspoons of three cups of soy sauce

Practice 1: Wash the green cauliflower and the white cauliflower and cut them up, and then put them into 1,000 cc of boiling water for 10 minutes. Fry garlic until golden brown; cut chili peppers and green onions into pieces and set aside.

2. In a separate pan, add sesame oil, add the ginger slices until they curl, then add the chili pepper, scallions, garlic and three cups of the sauce from recipe 1 and stir-fry well.

3. Add the white cauliflower and stir-fry until the juices are reduced to about 1/3, then add the green cauliflower and stir-fry before serving.

Kaiyang green coconut

Materials 400 grams of cauliflower, 50 grams of shrimp, 15 grams of minced garlic, 15 grams of chili flakes, A. salt 1/2 tsp, sugar 1/2 tsp, 1/2 tsp of chicken broth, 1 tbsp of rice wine, 300 weeks of water, B. taiwani water, sesame oil moderately

Methods 1. cauliflower cleaned, cut into small pieces, and put into boiling water to boil The first thing you need to do is to boil the cauliflower in boiling water until it is cooked, then drain it.

2. Heat a wok, pour in some salad oil, add minced garlic, chili pepper and shrimp.

3. Stir fry the water in the pot of Method 2, add the cauliflower of Method 1 and stir fry until the soup is well blended.

4. Add Seasoning A and cook until the soup boils, thicken the sauce with a thin layer of cornstarch and sprinkle with sesame oil.

Crispy fried two-color curry cauliflower

Ingredients: 15 grams of cauliflower, 15 grams of white cauliflower, 2 tablespoons of batter, 1 egg, 1/4 tsp of salt, 1 tbsp of yellow curry powder, 1 tbsp of cheese powder

Practice: 1. Wash cauliflower and white cauliflower, remove coarse fibers, and cut into small pieces.

2. Mix the ingredients for the batter in a large bowl, add the broccoli and cauliflower from recipe 1, and set aside.

3. In a hot pan, heat oil to 200 degrees Celsius, then add the cauliflower and white cauliflower, and deep-fry them over medium heat until they turn golden brown, then drain them.

Cauliflower Shrimp Balls

Ingredients: 1 green cauliflower, 200 grams grass shrimp, 1/2 teaspoon minced garlic, 1 teaspoon finely chopped green onion, 1/2 teaspoon finely chopped chili pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1 teaspoon egg white, 1 teaspoon B. Pepper, salt, 1 teaspoon Shaoxing wine

Method 1. Wash the cauliflower, cut off a flower bulb, peel off the coarse skin of the stalk and drain.

2. Wash shrimp, add a pinch of salt and scrub to rinse, then remove excess water with a dry cloth after 10 minutes.

3. 2 of the shrimp with a knife into a puree into a bowl, add seasoning A in the salt while stirring and wrestling until sticky, then add the rest of the seasoning A stirring and wrestling into the shrimp puree.

4. Stir the mashed shrimp from recipe 3 into the cauliflower stalks from recipe 1.

5. Heat a frying pan to 160 degrees Celsius, add the cauliflower and shrimp mixture of Method 4 and deep-fry over low heat for about 3 minutes, then remove from the pan and drain off the oil.

6. Take another pot, add a little salad oil, put in minced garlic, chopped green onion, minced chili pepper and stir fry, then continue to put in the pot with the cauliflower and shrimp puree that has been fried in method 5, and pour the Shaoxing wine from the side of the pot in seasoning B, and then finally add the pepper and salt in seasoning B and stir fry evenly.