How to make ketchup cauliflower, how to make ketchup cauliflower delicious?

Preface. My little pot friend likes to eat cauliflower, broccoli and other vegetables, and also likes to eat tomatoes. That day, I took him to buy vegetables and let him choose the vegetables he liked to eat, he first chose cauliflower, and then he fell in love with tomatoes.

I said no, it's enough to choose one vegetable, and the little pot friend said confidently: "Why can you only choose one?" You can make them into a dish.

I suddenly realized, yes, as long as you like it, why can't tomato and cauliflower be together? Inadvertently collided, with this ketchup cauliflower. The cauliflower is soaked in tomato juice, and the taste is soft and sweet, which is the favorite taste of the little pot friends!

Material. Ingredients: 1 cauliflower, 2 tomatoes;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence. Ketchup cauliflower.

1.After soaking the cauliflower in lightly salted water, break it into small florets by hand and rinse well. Peel the tomatoes and cut them into small cubes. Heat the oil in a pan, add the diced tomatoes and stir-fry until soft, add a teaspoon of sugar and stir-fry until the sand is removed.

Add the cauliflower and stir-fry it a few times, add water until the ingredients are flat, simmer over medium-low heat until the cauliflower is soft and glutinous, open the lid to reduce the juice, add an appropriate amount of salt and chicken essence to taste.

Tips: 1.When stir-frying tomatoes, add a small spoonful of sugar to stir-fry together, the sugar can make the tomato juice richer.

2.Cauliflower can also be cooked in boiling water before being cooked with tomatoes, which can save time when tomatoes and cauliflower are cooked together. However, because the cooked cauliflower is full of water, it may cause it to lose its taste, so I still use raw cauliflower and tomato to cook, so that the cauliflower can better absorb the sweet and sour taste of the tomato.

A few simple steps to teach you how to make delicious tomato cauliflower.

Life in the world is not short or long, and every day is inseparable from eating. If you eat well, you will be in a good mood; If you are in a good mood, you will naturally be much healthier with the year of annihilation. Of course, this healthy predecessor is mentioned to cook and eat by yourself, so please follow me to learn how to make fried pork slices with tomato sauce and cauliflower.

1.Prepare the materials.

2.Prepare the marinade.

3.The cauliflower is formed into small florets with hand petals.

4.Blanch in boiling salt water.

5.Remove the cool water and drain it for later use.

6.Pork slices.

7.Add the marinade and grasp well with your hands.

8.Marinate for about 10 minutes.

9.Tomatoes cut into small pieces.

10.Pour an appropriate amount of oil into the pot, add ginger and garlic and stir-fry until fragrant, add step 8 and stir-fry for 1 minute.

11.Then use a spatula to the side of the pan and add the tomato cubes.

12.Then fill the plate with some water and pour it into the pot.

13.Bring to a boil and sauté the meat together.

14.Pour in the cauliflower and stir-fry.

15.Then add a spoonful of sugar and stir-fry.

16.Finally, add a little fresh vegetables and turn it over.

The nutrition is comprehensive, the production method is simple, people without any cooking foundation can Oh, this fried pork slices with cauliflower in tomato sauce don't just look at it, take action, and satisfy your appetite.

Cauliflower, commonly known as cauliflower, has two kinds: white and green, and the green one is also called broccoli and broccoli. They are derived from cabbage, cauliflower contains antioxidant and anti-cancer trace elements, and long-term consumption can reduce the incidence of cancers such as breast, rectal and stomach cancer. Among many vegetables and fruits, cauliflower and Chinese cabbage have the best anti-cancer effect;

Material. Ingredients: 500g cauliflower;

Excipients: tomatoes to taste.

Cauliflower in ketchup. Ingredients: cauliflower, tomatoes.

Please click Enter a description.

Cut the cauliflower and wash it.

Please click Enter a description.

Slice the tomatoes.

Please click Enter a description.

Heat the oil in a pan and stir-fry the tomatoes.

Please click Enter a description.

Add the cauliflower and stir-fry.

Please click Enter a description.

Stir-fry the cauliflower until 8 minutes cooked, and add the chicken essence.

Please click Enter a description.

Finally, add the salt and stir well.

Please click Enter a description.

Serve out of the pan. <>

Please click Enter a description.

Tips: Tomatoes can also be scalded with boiling water, then sliced and fried together.

Material. 1 cauliflower, 2 tomatoes, shallots, cooking oil, white vinegar, sugar.

Method. Tomato skin, which can be scalded with boiling water, scraped with the back of a knife, and roasted on fire.

I've tried all three of these methods, and the one that makes it the most comfortable is the one that peels out the whole tomatoes or roasts them over the fire.

1.Rinse the tomato with clean water, wipe it dry, and fork the root of the tomato with a fork (the handle of the fork is longer).

2.Hit the ** source, (I use a high fire), put the tomatoes on the fire and roast, rotate while roasting, don't get too close, be careful of hot hands.

3.With a "pop", the skin will crack and continue to rotate until the skin is fully wrinkled (the skin at the edge of the root tip should be roasted a little more).

4.Away from the source, slowly tear off the wrinkled tomato skin, so that there are no potholes on the surface of the peeled tomato, and it is the most complete and beautiful tomato.

5.Peel the tomatoes and cut them into fine pieces.

Sautéed cauliflower. 1.Break the cauliflower into small florets and blanch them and remove them.

2.The little guy asked me to juice the tomatoes and fry them, and I wanted to be lazy, so the little guy squeezed them directly in the basin with a spoon (PP was also filmed by her).

3.Heat the oil in a pan and stir-fry the tomatoes, crushing the tomatoes with a spatula while stir-frying.

4.Add an appropriate amount of white vinegar to your taste and stir-fry evenly.

5.Pour in an appropriate amount of sugar, stir-fry in circles with a spoon on low heat until the tomato juice is thick and foamy, turn off the heat and pour in the blanched cauliflower and mix evenly.

Tips. Tomato skin, which can be scalded with boiling water, scraped with the back of a knife, and roasted on fire.

Introduction to the method of ketchup cauliflower.

Ketchup cauliflower is a delicious home-cooked vegetarian dish, in this era of pursuing green, more and more people choose to eat vegetarian dishes, and the dish introduced today is not only delicious, it also has a lot of nutrients in vegetarian dishes, such as vitamins and fiber. It has the effect of softening blood vessels, preventing atherosclerosis, replenishing blood and stopping bleeding, protecting the liver, and enhancing resistance.

Tutorial on how to make cauliflower with ketchup:

1.Wash the spherical cauliflower, cut off the rhizome and cut it into small flowers, boil it in the pot, add a little salt to the water, put the cauliflower into the pot and blanch it until it is broken, take out the cold water, and control the dry water for later use.

2.Wash the tomatoes, use a knife to lightly scratch the top of the tomatoes one by one, and put them in hot water to blanch them slightlyRemove the tomatoes and easily peel off the skin and cut them into cubes for later use.

4.Heat a wok with vegetable oil, and when the oil is warm, pour the peeled tomato pieces into the pan.

5.Stir-fry the tomatoes repeatedly until the juices seep out, add an appropriate amount of tomato sauce (about 1 tablespoon) to the pan and stir-fry well.

6.Pour the cauliflower into the pot and stir-fry, add sugar and refined salt and stir well, thicken the juice over high heat, and then put it on the plate.

This dish is also suitable for the elderly and children, and it is very good for the body. Eating a vegetarian diet will make you and your family healthier.

Cut the top of the tomatoes with a cross knife, blanch them with boiling water and peel them.

Cut the tomatoes into small pieces, dice the green onions, ginger and garlic, and prepare the tomato sauce.

Cut the cauliflower into suitable florets.

Cook the cauliflower in boiling water.

Remove the cauliflower and cool in water.

Place the cauliflower in the drain basket and drain for later use.

Heat the oil and add the green onions, ginger and garlic until fragrant.

Add diced tomatoes and stir-fry.

When the diced tomatoes become soft and juicy, you can add a little salt to help the diced tomatoes juice.

Add an appropriate amount of tomato sauce. Stir-fry well and blend with the tomato juice.

Add cauliflower and stir-fry evenly, while adding an appropriate amount of salt and sugar to taste, if you add more salt when frying diced tomatoes before, you don't need to add salt at this time. If the soup is relatively small, a small amount of water can be added appropriately.

Out of the pot, sweet and sour, especially delicious!

After soaking the cauliflower in lightly salted water, break it into small florets by hand and rinse well. Peel the tomatoes and cut them into small cubes, heat the oil pan, add the diced tomatoes and stir-fry until soft, add a small spoon of sugar and stir-fry until the sand comes out.

Add the cauliflower and stir-fry a few times, add water until the ingredients are flat, simmer over medium-low heat until the cauliflower is soft and glutinous, open the lid to reduce the juice, add an appropriate amount of salt and chicken essence to taste.

Materials. Appropriate amount of cauliflower, appropriate amount of anchovy mark tomato paste, 2 cloves of garlic, ancholy mark light soy sauce, oil, salt.

Steps. 1 Clean the cauliflower and break it into florets.

2 Prepare a bottle of tomato sauce and mince the garlic.

3 Add oil and minced garlic in a pan and stir-fry until fragrant.

4 Pour in the cauliflower and stir well, pour in the tomato paste and stir well, add a little hot water and cook for 1 minute.

5 Add sugar and an appropriate amount of light soy sauce to taste.

Method 1. Ingredients: 400 grams of cauliflower, 200 grams of tomatoes.

Seasoning: 15 grams of starch (peas), 40 grams of salad oil, 20 grams of sugar, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of vinegar.

Method:1Break the cauliflower into small pieces, wash it with water, blanch it in hot water, blanch it until it is eight mature, remove it, and control the clean water for later use. Add an appropriate amount of starch to water and mix well to form water starch, set aside.

2.Wash the tomatoes and cut them into cubes.

3.Put salad oil in the wok, add tomatoes and stir-fry, add sugar, water, monosodium glutamate, refined salt, vinegar to adjust the taste, thicken with water starch after boiling, and finally put the blanched cauliflower, stir-fry a few times, pour the remaining salad oil, and it is good to get out of the pot.

Practice 2. Ingredients: cauliflower (350 grams).

Excipients: tomato (50 g).

Seasoning: white sugar (20 grams) vinegar (10 grams) salt (1 gram) cooking wine (10 grams) monosodium glutamate (2 grams) Sichuan pepper (3 grams) starch (peas) (5 grams) sesame oil (15 grams) Tomato paste (25 grams) Green onions (10 grams) Ginger (10 grams) Peanut oil (30 grams).

Method:1Wash the cauliflower, cut it into small pieces, blanch it in boiling water, remove it, and drain the water; Wash the tomatoes and cut them into small pieces.

2.Heat oil in the pot, put in the pot with minced green onion and ginger, cook in cooking wine, add tomato paste, sugar, refined salt, vinegar, tomato pieces, cauliflower and stir-fry slightly, add fresh soup to let the balance and pepper water fry to boil, add monosodium glutamate, thicken with 10 grams of wet starch (5 grams of starch plus water), pour sesame oil, and put it on the plate.

Method three. Ingredients: cauliflower, tomatoes.

Excipients: green onions, green onions.

Seasoning: tomato paste, sugar, salt.

Method: 1. Remove the roots of the cauliflower, cut it into small florets with a knife, and rinse it well.

2. Wash the tomatoes and cut them into small cubes.

3. Add water to the pot and bring to a boil, after the water boils, put the cauliflower florets into the pot and cook for 2 minutes, then remove and drain for later use.

4. Pour oil into the pot, add green onions and stir-fry until it is 60% hot.

5. Pour in the tomato sauce and stir-fry.

6. Pour in a little water and bring to a boil.

7. Put the chopped cauliflower and diced tomatoes into the pot.

8. Add salt and white sugar and stir-fry evenly, thicken the soup and sprinkle chives.

<> "Jujube socks and eggplant cauliflower.

Ingredients: cauliflower, green pepper, tomato, minced garlic, 1 tablespoon light soy sauce.

Steps: 1: Pick the cauliflower into small shops, cut the green pepper into small pieces, and mince the garlic.

2) Heat the oil, add the minced garlic and stir-fry until fragrant, add the Ronghua and stir-fry a few times, add a little water, add a light soy sauce, a spoonful of oyster sauce, turn a few times in the rock crack, add green pepper, salt and a little chicken essence, stir-fry evenly to get out of the pot.

The recipe for tomato cauliflower is as follows:Step 1: Break the cauliflower into small florets, soak them in salted water for a while, and then rinse them with water.

Step 2: Blanch the cauliflower in boiling water, and remove it in about a minute to keep it crisp and tender. Leave cool.

Step 3: Cut the tomato into small pieces.

Step 4: Finely chop the ginger and garlic.

Step 5: After the oil in the pot is hot, add the ginger and garlic and stir-fry until fragrant.

Step 6: Add the tomatoes and stir-fry until pureed.

Step 7: Add the cauliflower and stir-fry.

Step 8: Add salt, chicken essence, pepper, light soy sauce and sugar to taste, stir-fry evenly.

Tomato cauliflower is a home-cooked dish, the main material is cauliflower, the ingredients are tomatoes, etc., the seasoning is sugar, salt, pepper, etc., and the production method.

1. Break the small petals of the cauliflower by hand, soak it in light salted water for half an hour and then remove it, blanch the tomatoes with hot water, remove the skin and cut into pieces;

2. Bring the water to a boil in the pot, add a spoonful of salt to blanch the cauliflower and remove it for four minutes, so that it can be removed and set aside;

3. Heat a little base oil in a wok, pour in the tomatoes and stir-fry the water; Slowly boil over low heat until the tomatoes are ripe and sauced, pour in a tablespoon of tomato sauce and stir-fry well;

4. Then stir-fry the cauliflower to be used until the soup is thick, add sugar, salt and pepper and stir-fry well;

5. Because the taste of tomatoes this winter is not strong enough, add tomato sauce to increase the taste, and it is not necessary if it is summer.

To prepare sautéed cauliflower with tomatoes 1Wash the cauliflower and soak it in lightly salted water for 20 minutes, remove it, drain it, cut it into small pieces, and set asidePeel the washed tomatoes, cut them into cubes and set aside

Flatten the garlic cloves, peel and slice 4In a dry pan, preheat the pan over low heat, add the oil and add the garlic cloves 5Tomatoes into the pan 6

Add salt and stir-fry over medium heat for 7Stir-fry and set asideRe-sit the pot, preheat the pan over low heat, and add the oil 9

Heat the oil pour into the diced cauliflower 10Add salt, add water and stir-fry over medium heat, cover and simmer 11Simmer until the cauliflower is soft and browned, twist the heat to low and pour in the sautéed tomatoes 12

Then pour in the cauliflower leaves, turn to medium heat, and stir-fry until the cauliflower leaves change color 13Turn off the heat and sprinkle in an appropriate amount of MSG 14Serve on a plate and serve.