Here are 5 simple ways to make cauliflower, which is a long cauliflower

Preparation of cured cauliflower.

Step 1 Prepare the ingredients.

Step 2 Break the cauliflower florets, soak them in salted water for half an hour, then wash them and set aside.

Step 3 Vacuum-packed unwashed and unsteamed bacon, cut into thin slices.

Step 4 Wash the green pepper and cut it with an oblique knife.

Step 5 Peel and slice the garlic.

Step 6 Bring a wide pot of water to a boil, soak the washed cauliflower in water and blanch it until it changes color, so as to maintain the crisp and refreshing taste of the cauliflower.

Step 7 Drain and remove.

Step 8 Take another pot and preheat it, add the bacon slices directly, and stir-fry until the fatty part of the bacon becomes transparent. (No need to put oil, the bacon will be oily when it is fried until it is too mature.) ）

Step 9: Add the green pepper and garlic slices and stir-fry the raw ones.

Step 10 Add the blanched cauliflower and stir-fry it so that the cauliflower is evenly covered with the flavor of bacon.

Step 11 Add an appropriate amount of Mijimi soy sauce.

Step 12 Add salt and chicken bouillon.

Step 13 Stir-fry evenly.

Step 14 Remove from the pan and serve on a plate. A nutritious and delicious cauliflower is ready.

Step 15 bacon fried cauliflower, bacon is salty and fragrant, and it is best to fry with cauliflower: cauliflower is a kind of vegetable that has little crude fiber content, fresh and tender quality, rich nutrition, delicious flavor, and is a vegetable that people like to eat.

Material. Cauliflower, Xiuzhen mushrooms, mushrooms, green and red peppers, bean paste, Lao Gan Ma tempeh sauce, dried chili peppers, Sichuan peppercorns, ginger slices, garlic slices, green onions, soy sauce, salt, chicken powder, sugar.

Method. 1. Peel the cauliflower with a knife and rinse it with water, and then rinse it with water for later use.

2. Wash and slice the mushrooms, wash the Xiuzhen mushrooms, wash the green and red peppers and cut them into small pieces, slice the ginger and garlic, and cut the green onion into small pieces for later use.

3. Put oil in the wok, when the oil is warm, fry the dried chili peppers, peppercorns, ginger and garlic slices until fragrant, and then add the bean paste, Lao Gan Ma tempeh sauce and green onion white and stir-fry to make the fragrance.

4. Pour in the cauliflower and stir well, add an appropriate amount of soy sauce, salt and sugar, stir well, and add green and red peppers.

5. Add Xiuzhen mushrooms and mushrooms and stir-fry until the mushrooms are cooked, and add an appropriate amount of chicken powder to taste.

6. Then you can put it in a dry pot and sprinkle green onions on the table, but I don't have it, so I use a clay pot instead!

Tempeh cauliflower

Ingredients: 1 cauliflower, 1 4 teaspoons salt, 2 tablespoons oil, 1 tablespoon oil black bean, 10ml cooking wine, 15ml light soy sauce, 1 2 teaspoons chicken broth mix, 5 grams of green onion, 5 grams of ginger, 5 grams of garlic, 3 dried chilies, a pinch of white pepper.

Method.

1. Wash the dish and divide it into small pieces.

2. Put oil in a pot, add green onions, ginger and garlic, dried chili peppers and tempeh and stir-fry over low heat until fragrant. Pour in the washed cauliflower and stir-fry over high heat.

3. Add cooking wine, light soy sauce, and continue to stir-fry. Add pepper, chicken powder and salt and stir-fry well.

Stir-fried cauliflower with bacon

Ingredients: a small piece of bacon, appropriate amount of cauliflower, appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of onion, salt, tempeh, chopped green onion.

Method.

1. Cut the bacon into slices and put it in a pot to stir out the oil.

2. Add the onion and stir-fry together.

3. Add cauliflower and stir-fry.

4. Finally, add green peppers and red peppers, add a little bean drum, add a little salt, stir-fry evenly, sprinkle chopped green onions.

Ketchup cauliflower

Ingredients: 250g cauliflower, appropriate amount of green onion, appropriate amount of salt, appropriate amount of water starch, appropriate amount of tomato paste.

Method.

1. Pick the cauliflower florets and wash them with salt water.

2. Cut some chopped green onions and prepare some water starch.

3. Boil water in a pot, drip some vegetable oil, add cauliflower and blanch.

4. Stir-fry the chives in another pot.

6. Thicken the soup, add cauliflower and add a little salt.

Cauliflower stew

Ingredients: Appropriate amount of dried cauliflower, appropriate amount of pork belly, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of spicy peel, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of white cardamom, appropriate amount of star anise, appropriate amount of grass fruit, appropriate amount of chicken essence.

Method.

1. Soak the dried cauliflower in cold water and wash it, and slice the ginger.

2. Cut the pork belly into small pieces.

3. Stir out the oil in a hot pan, pour out the excess oil, add star anise, grass fruit, white cardamom and ginger, and stir-fry.

4. Add cooking wine, soy sauce, chili pepper and salt, and stir-fry until fragrant.

5. Add dried cauliflower, add water and rock sugar to bring to a boil.

6. Turn to low heat and cover and simmer for about 40 minutes, adding chicken essence.

7. Collect the soup over high heat and taste it out of the pot.

Three-color oyster cauliflower

Ingredients: 1 2 cauliflower, 1 green pepper, 1 2 carrots, appropriate amount of garlic cloves, 5g salt, 5g dark soy sauce, 10g oyster sauce, appropriate amount of peanut oil.

Method.

1. After breaking the cauliflower into small flowers, soak it in salt water for about 15 minutes, then remove the water.

2. Wash the carrots and slice them.

3. Clean the green pepper and cut it into pieces.

4. Boil a pot of boiling water, add a little salt to blanch the cauliflower for 1 minute.

5. Remove the blanched cauliflower from the cold water and control the moisture for later use.

1.Soak the leek flowers in water for 20 minutes and rinse them.

2.Prepare salt, ginger, pear.

3.Marinate the washed leek flowers for 10 minutes until they wilt.

4.Cut the pear into cubes and slice the ginger.

5.Pickled leek flowers, do not pour out the water.

6.Put the pickled leek flowers in a blender with the pear and ginger and beat well.

7.Pour the whipped leek flowers into a clean bottle.

Method: Buy tender leek flowers.

Wash the leek flowers and place them in a container to dry.

Put star anise peppercorns in the basin, pour hot water, and wait until the water is cold before use. Pour the drained leek flowers into the cool water, put in the salt and marinate for 48 hours to eat, take it to the plate before eating, put in the soy sauce, the appropriate amount of sesame oil, you can eat the second method.

Pick the flowering leek flowers, wash and control the moisture;

Remove the hard stems and leave them tenderly;

Pour it into pieces with an inverted cylinder, and it should be evenly rhymed;

Put a pound of salt and put about six taels of salt.

Seal the bottle tightly and do not allow air to breathe.

Put it in the shade and wait for filial piety.

It can be eaten after a month of filial piety, boiled to make soup and put some delicious, especially when shabu mutton hot pot, use leeks to adjust sesame paste, dip mutton to eat the best.

Ingredients: leek flowers.

500g salt, 150g pear.

1 2 slices of ginger.

Step 1Soak the leek flowers in water for 20 minutes and rinse them.

2.Prepare salt, ginger, pear.

3.Marinate the washed leek flowers for 10 minutes until they wilt.

4.Cut the pear into cubes and slice the ginger.

5.Pickled leek flowers, do not pour out the water.

6.Put the pickled leek flowers in a blender with the pear and ginger and beat well.

7.Pour the whipped leek flowers into a clean bottle.

The mouth of the bottle should be capped with plastic wrap, and then the cap should be closed.

At this time of year, leek flowers are on the market, this ingredient is only a few days a year, and it is outdated, so it is necessary to hurry up and make it into sauce and save it, so that when you eat shabu mutton in winter, you can make a seasoning sauce, and use it as a dipping sauce for hand-grabbed mutton, and it is also very delicious to eat. I like to add some pears to the leek flower sauce, so that the taste is better, and I also like to add a little lemon antioxidant, so that the color is very beautiful, should not lose color, of course, it will be dark after a long time, but you know it after using it, that is, after a long time, its color is much better than that of no lemon. Of course, it's okay to leave the lemon alone, so it's up to you to see what you like.

Materials. Ingredients.

500 grams of leek flowers.

1 pear. Accessories.

50 grams of salt. 50 grams of ginger.

Lemon 1 3 pcs.

Preparation of leek flower sauce.

As long as the flower part of the leek flower, wash.

Put it in the basket and spread it out to dry the surface moisture, just dry the moisture on the front of the surface, not the leek flowers.

Put the minced ginger, leek flowers, pear pieces, salt, and lemon into the meat grinding cup, remember that it is a meat grinding cup, and the waiter will only break it and not whip it into a paste, and the paste will not taste very good. When I was a child, I used to mash garlic mortars with stones, and now I don't bother to bother with machines.

Stir with the mincing function. Remember that the salt and pears are placed evenly in the leek flowers each time. Of course, you can also whip it all and put salt in a basin together.

The churned leek flowers are sealed in a bottle and allowed to ferment naturally, and they can be eaten in about 1 month, and if you don't open the bottle and keep it sealed, it won't be bad if you leave it for a year. But pay attention to the bottle should be sterilized with boiling water and dried, and there should be no moisture in the bottle.

This is a leek flower sauce that has been pickled for 5 days, the color has not changed, and it tastes a little spicy.

This is a leek flower sauce from previous years, and it is delicious as a dipping sauce for hand-grabbed lamb.

Leeks are a common ingredient in daily life, and there are still many ways to eat leeks in daily life, but in fact, it can be considered that leeks are made into leek flower sauce, which is also very, very good for meals. The way to make leek flower sauce is very simple, but it takes time to make leek flower sauce, so it still takes a while to make it to eat it. So what's the recipe for pure leek flower sauce?

1.Method 1.

If the leeks are part of the flowers, they should be cleaned, and the surface water should be stretched out in the basket to dry, and the water of the surface layer can be dried only by drying the surface of the wash, not to dry the leeks. Put the ginger foam, leeks, pear pieces, salt, and lime into the meat churn cup, remember that it is a meat churn cup, so that it is only crushed and not easy to make a paste, and the paste is not very delicious. Ground with a stirring effect.

Remember that salt and pears are evenly placed in each leek. Naturally, after all the stirring, put it in the pot and add salt together, put the minced leeks into the glass bottle for sealing, let it be mellow, about 1 month can be eaten, if you don't open the glass bottle, maintain the tightness, it will not be bad for a year. However, it should be noted that the glass bottle should be sterilized with boiling water and dried, and there should be no water in the glass bottle.

2.Method 2.

Buy the leeks back, cut the flowers, remove the stems, soak them in cold water and wash them, dry them, and dry them to dry the water. Put it in a basin and salt-marinate for about 20-30 minutes, let the leeks collapse, put the pickled leeks into the stirring cup of the multi-functional food processor, put in the ginger slices, add high wine, mix twice with the effect of stirring the meat, and mix the leeks well, which can not be eaten at this time, it is too spicy. Put it in a glass bottle that is clean without oil stains and no water and is sterilized with boiling water, it does not have to be too full, 8 points full can be, because it also needs to be alcohol.

He Shou tightened the cork and let it marinate and mellow. You can take it after ten days.

3.Method 3.

Wash the leeks, pick them clean, and stretch them out in the shade to dry them. Put the dried leeks into a larger vessel, sprinkle them with salt and marinate for 30 minutes, and wait for the leeks to become loose due to lack of water. Put the pickled leeks into the garlic mortar, and add a small amount of chopped ginger.

Pour the smashed leek flower sauce into a clean utensil until all the leeks are smashed, and then stir the leek flower sauce well. Put the leek flower sauce in a clean glass jar without overfilling it (the leek flower sauce will be mellow). The leeks should be dried after washing, otherwise they will not be so delicious if they are made with too much water, and they do not have to be wet when they are clean, because they are very easy to become mellow and mildew.

Leek flowers, also known as leeks, are clusters of white flowers that grow on the white leeks in autumn, and leek flowers are also known as leeks. Leek flower sauce is a kind of sauce commonly eaten by families in the north, which is generally prepared in autumn and eaten in winter. When eating, drop some sesame oil on the leek sauce, its fragrance is tangy, and it arouses people's appetite.

The leek flower sauce is used as a dipping sauce when eating hot pot, and it is a mellow and delicious taste.

A breakdown of the ingredients for the leek flower sauce.

Appropriate amount of leek flowers, appropriate amount of ginger, appropriate amount of refined salt.

Steps to prepare the leek flower sauce.

1. Wash the leek flowers to remove the old stems, spread them out in a ventilated place to dry the water.

2Put the dried leek flowers into a large container, sprinkle with fine salt and marinate for 30 minutes, and wait for the leek flowers to come down softly.

3Put an appropriate amount of pickled leek flowers and a little chopped ginger into the garlic mortar.

4 The next step is to smash hard until the leek flowers are soft and rotten into a paste.

5Put the smashed leek flower sauce into a clean container until all the leek flowers are smashed, and then stir the leek flower sauce well.

6Put the leek flower sauce in a clean glass bottle, don't overfill it (the leek flower sauce will ferment).

7Put it in a bottle or jar and wait for the leek flower sauce to ferment before eating.

8 Of course, you can use a food processor to whip the leek flower sauce. Put an appropriate amount of chive flowers and chopped ginger into the cup of a food processor, put a little refined salt, pour in a little cold boiled water, and stir and break the leek flowers. Finally, place the leek flower sauce in a clean container, but don't overfill it.

This leek flower First of all, this leek flower can be cut into pieces, and then the scrambled eggs are also very delicious, very tender.

Process: Pickled.

Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Buy tender leek flowers.

2.Wash the leek flowers and place them in a container to dry.

3.Put star anise peppercorns in the basin, pour hot water, and wait for the water to cool before you can use 4Pour the drained leek flowers into the cool water and add salt to marinate for 5Marinate for 48 hours and eat, take it to a plate before eating, put soy sauce and an appropriate amount of sesame oil, and you can eat.