Ask for the practice of cauliflower , the method of cauliflower is the cooking method of home cooke

Tomato fungus stir-fried cauliflower.

Step 1 Prepare the materials.

Step 2 Soak the ears in advance, then wash and tear off the florets.

Step 3 Cut the tomato into cubes.

Step 4 Cut the cauliflower into small florets, blanch them slightly, then remove them and set aside.

Step 5 Heat the oil in a pan and stir-fry the minced garlic until fragrant.

Step 6 Add tomato cubes and stir-fry, stir-fry the juice and add tomato sauce until sticky.

Step 7 Add the fungus and stir-fry.

Step 8 Add the blanched cauliflower, add an appropriate amount of salt, and stir-fry until the cauliflower is colored.

1. Home-cooked shredded meat cauliflower.

Ingredients: half a cauliflower, a little shredded meat, half a spoon of soy sauce, a little salt, a little green onion, 4 Sichuan peppercorns.

Method: Break the cauliflower into small pieces, then clean and shred the meat. Blanch the cauliflower in boiling water, so that it is easier to cook when stir-frying, and it will not stick to the pot.

Heat oil in a pot, add shredded meat, shallots and peppercorns and stir-fry until fragrant, wait for the shredded meat to change color, then add cauliflower and stir-fry. Add a little salt and soy sauce and continue to stir-fry until the water is dry.

2. Stir-fry cauliflower.

Ingredients: 1 cauliflower, 100 grams of carrots, 5 black fungus, 2 cloves of garlic, 1 green garlic, appropriate amount of broth, oil, light soy sauce, cornstarch.

Method: Clean the cauliflower and cut it into small florets; Peel the carrots and cut them into slices; After the black fungus is soaked in water, remove the pedicle, add 1 teaspoon to live, grasp well, re-clean it with water, and tear it into small flowers; Flatten the garlic and cut the green garlic into sections. Heat the oil in a pan and stir-fry the garlic.

Pour in the carrot slices and stir-fry until soft. Put the cauliflower into the oil and brine and boil the water until it is 5 ripe. Pour in the cauliflower and stir-fry evenly.

Pour in the black fungus and stir-fry evenly. Add an appropriate amount of Shi Yunsheng's rich broth and stir-fry evenly. Add a little water, cover and cook for about 10 minutes.

Drizzle in a little light soy sauce. Pour in water starch. Stir-fry well.

Add green garlic and stir-fry evenly.

3. Stir-fried cauliflower with tomatoes.

Ingredients: 1 cauliflower, 3 tomatoes, oil, salt, sugar, vinegar, tomato sauce.

Method: Tear the cauliflower into small florets by hand, soak it in lightly salted water for ten minutes, rinse it and set aside. Cut the tomatoes into small pieces and set aside.

Pour water into the pot, blanch the cauliflower for two minutes after the water boils, remove and set aside. Pour an appropriate amount of oil into the pan, add the tomato pieces and fry until soft, add a little salt, sugar, vinegar and tomato sauce and stir-fry until the tomato paste is paste. Add the blanched cauliflower and stir-fry for two minutes.

Ingredients: 1 serving of cauliflower, appropriate amount of dried chili pepper, appropriate amount of garlic cloves.

Steps: 1. Break the cauliflower into small flowers, wash and dry the water for later use.

2. Hot water in a pot, add cauliflower after the water boils.

3. Remove the fried cauliflower and dry the water.

4. Heat oil in a pan, add garlic cloves and dried chili peppers and stir-fry until fragrant.

5. Add the cauliflower and stir-fry until fragrant.

6. Pour in soy sauce and salt and continue to stir-fry.

7. After frying, take it out, put it on a plate, and start eating.

The above content refers to Encyclopedia - Cauliflower.

Ingredients: 300 grams of cabbage flowers, 10 grams of shallots, 5 grams of ginger, 5 grams of garlic, 5 grams of chili peppers, 15 grams of salad oil.

Excipients: 4 grams of cumin powder, 2 grams of salt, 1 gram of sugar, 1 tablespoon of soy sauce.

Steps:

1. Cumin cauliflower is the main material.

2. Cut the cabbage flowers into small flowers, boil a pot of water, blanch the cauliflower until it turns green, remove the water, and set aside.

3. Heat a wok and add salad oil to bring out the fragrance of ginger, garlic, chili pepper and green onion.

4. Put the drained cabbage flowers into the pot and stir-fry evenly over high heat.

5. Add salt, sugar and soy sauce to the seasoning in the pot and stir-fry evenly with cauliflower.

6. At this time, sprinkle cumin powder while frying cauliflower, so that all the cauliflower can be sticked.

7. Turn off the heat with cumin cauliflower, sprinkle some green onion on the plate, and the fragrant cauliflower can be eaten.

Ingredients: 200 grams of cauliflower, 2 tomatoes. Excipients: 4 grams of salt, 10 grams of oil.

Steps: 1. Cut the cauliflower into small florets and blanch the water.

2. Cut the tomatoes into cubes.

3. Add oil to the pot and add the tomatoes.

4. Then quickly remove the juice.

5. Add too much water to the cauliflower.

6. Stir-fry evenly.

7. Add salt.

8. Stir-fry until evenly flavored.

9. Final plating.

Main ingredients: 350 grams of cauliflower, 2 teaspoons of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of chopped pepper, 1 teaspoon of sesame oil, a little sugar.

1. Prepare the ingredients, cold cauliflower, it is best to choose this kind of loose cauliflower, this kind of loose cauliflower has a more crisp and tender taste, as well as chopped pepper, garlic, light soy sauce, oyster sauce, and a little sugar.

2. Remove the old roots of the cauliflower, break it into small flowers, rinse it first, pour water into the pot, add salt, drop 2 drops of oil, put in the cauliflower after the water boils, and roll the cauliflower with chopsticks for about 1 minute.

3. Blanched cauliflower quickly put into cold water to cool. Blanched cauliflower is cooled to keep the cauliflower crisp and tender.

4. Finely chop the garlic.

5. Put 1 teaspoon of cooking oil in the pot, add chopped pepper and garlic and stir-fry over low heat to make it fragrant. Then add light soy sauce, oyster sauce and a little sugar and stir-fry well.

6. Pour the stir-fried juice directly into the cauliflower that has cooled and controlled the dry water, and finally pour in 1 teaspoon of sesame oil.

7. Mix well and serve.

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.

The cauliflower is so delicious and delicious.

Prepare broccoli, tomatoes and eggs, add green onions, ginger and garlic seasoning, remove from the pan, add fungus and stir-fry evenly.