Cauliflower meat

Main ingredients: cauliflower, a meat (slightly fat), carrots, a clove of garlic

Seasoning: oil, salt, soy sauce, pepper

Method of production

1, meat slices, according to the fat and thin slices respectively, you can also cut directly with the fat, with personal preference;

2, cauliflower broken into small pieces, carrots peeled and cut into blocks, washed and set aside, garlic broken minced;

3, frying pan in oil and then cut into small pieces. p>2, cauliflower broken into small flowers, carrots peeled and cut into pieces, respectively, wash and spare, garlic patted and chopped;

3, frying pan oil, hot, under the meat slices of raw sautéed, to the meat slices rolled up, discolored, under the garlic sautéed;

4, carrots, cauliflower poured into the pot, stirring constantly, if the pot is too dry, can be divided into a little less water, has been stirring to the cauliflower is slightly softened, add the right amount of salt

Bacon burned cauliflower

Materials: half fat half lean bacon 100 grams, cauliflower a fresh green and red pepper each two

Seasoning: a small spoon of soy sauce, a little chicken

practice

1, the first bacon with warm water to wash clean, and then cut a slightly thicker slices, and add a half a bowl of water into the steamer for 10 minutes;

2, Green and red pepper slices, cauliflower cut into small dots;

3, will be steamed bacon with the broth together in the pot to boil, and then under the cauliflower with a few minutes of burning, high heat juice, put the chili pepper slices and turn it over, dripping soy sauce sprinkled with chicken can be

Tomato sautéed cauliflower

Materials

Tomato (tomatoes) 2, cauliflower 250 grams, salt 1/2 tablespoon, 1/2 tablespoon of sugar, vegetable oil 11/2 spoons

Method

1. One tomato cut into 4 pieces, cauliflower cut into small pieces.

2. Heat a frying pan and add vegetable oil. When the oil is about 70% hot, add the cauliflower and stir-fry for about 2 minutes.

3. Add the tomatoes and continue to stir-fry for about 4 minutes, add salt and sugar and stir-fry for 30 seconds.

Dry cauliflower

Raw materials

1, cauliflower, cut into small dots, each dots depending on the situation and then cut a little bit, but please keep into the shape of the dots, do not be too crushed

2, a piece of pork, cut into thin slices ~ this dish needs a bit of oil, so don't use pure lean meat Oh

3, red bell pepper, ginger, garlic cloves a number of each, pepper, ginger and garlic cloves cut into small circles, and then cut into small circles, ginger and garlic cloves, then cut into small circles, ginger and garlic cloves. small circle, ginger and garlic cloves sliced

Spices

1, salt, soy sauce, tender meat powder, oyster sauce and so on

2, if you like, you can add some chopped peppers, if there is a soup will be better

Steps

1, thinly sliced pork with soy sauce and tender meat powder marinated a little bit

2, the pan to the five-flake pork stir-fried until half-cooked, sheng out!

3, with the remaining oil in the pan sautéed ginger, garlic and peppers, slightly fried cauliflower, and then poured into the meat, put the water to simmer, probably submerged cauliflower the amount of water can be, the fire with a medium fire it, add seasonings

4, almost simmering well when the big fire to collect the juice, you can get out of the pot, if you stay a little bit of soup to dry burning, the more you burn the more flavorful Oh.

Coconut Milk Cauliflower Stir-Fry with Chicken

Ingredients

120 ml low-fat coconut milk, 1 lime, shredded peel, 1 tablespoon freshly squeezed lime juice, 1 tablespoon soy sauce, 11/2 teaspoons finely grated ginger, 1 tablespoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon Thai green curry paste (optional), 21/2 tablespoons vegetable oil, 1 onion, 1 tablespoon vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 2 tablespoons vegetable oil, 1 tablets of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of onion, 1 tablespoon of vegetable oil. cut in half and sliced (1.5 cm wide), 6 cloves garlic, minced, 340 g broccoli (broccoli), cut into small pieces, thinly sliced stalks, 225 g mushrooms, cut in half, 340 g boneless skinless chicken breast, thinly sliced (4 cm long), 10 g chopped basil leaves

How to do it

1. In a bowl, combine the coconut milk, shredded lime peel, lime juice, soy sauce, ginger, granulated sugar, and too curry paste (if using) to make a sauce. Heat 11/2 tablespoons of oil in a wok over high heat. Add the onion and garlic and sauté for 2 minutes, until slightly softened. Add the broccoli and mushrooms and saute for another 2 minutes. Serve in a bowl and set aside.

2. Heat remaining 1 tablespoon oil, add chicken and stir-fry for 2 minutes, until lightly golden. Pour in the sauce and reserved vegetables, cover the pan with a lid and cook over low heat for about 2 minutes, until the chicken is cooked through and the vegetables are tender-crisp and flavorful. Sprinkle with basil leaves and serve.