What are the recommended recipes for home cooked cauliflower?

1. Dry sautéed cumin cauliflower.

Soak the cauliflower in lightly salted water for 10 minutes and wash it and break it into small florets.

Slice the pepper and garlic, mince the ginger and cut the chives into small pieces.

Put an appropriate amount of oil on the fire and cook until it is 6 hot, add the cauliflower and fry until the edges are slightly charred, and put out.

Leave the bottom oil in the pot, heat over high heat, and stir until fragrant pepper, pepper, ginger and garlic slices.

Add the cauliflower and cook the cooking wine immediately, add light soy sauce and stir-fry evenly.

Sprinkle with cumin granules and chives and stir-fry until fragrant.

2. Double-flowered butterfly shrimp.

Peel off the head and skin the shrimp and peel it off the back with a knife.

After removing the shrimp line, make a small cut in the middle to thread the shrimp tail through the hole.

Add ginger, egg whites, cornstarch, cooking wine, pepper and salt to the processed shrimp.

Mix well and marinate for five minutes.

After boiling water in a pot, add an appropriate amount of salt and a few drops of oil, add the prepared cauliflower, broccoli and black fungus and blanch it, remove and drain the water for later use.

Add an appropriate amount of oil to the pan and stir-fry the shrimp until the shrimp change color.

Add the freshly blanched vegetables and stir-fry together.

Stir-fry a few times and add seasonings such as salt and pepper.

Stir-fry evenly and remove from the pan and serve.

3. Curry cauliflower.

Wash the cauliflower into small florets and pour water for later use.

Heat oil in a wok and stir-fry chopped green onions until fragrant.

Add the cauliflower and add a small amount of warm water.

Cover and cook the cauliflower.

When the cauliflower is ripe, put in the block curry, bring to a boil over low heat, and mix the melted curry with the cauliflower evenly.

1. Wash and break the cauliflower, slice the green and red peppers, wash and slice the pork belly, cut the green onions, slice the ginger, and mince the garlic.

2. Heat the pan, put enough oil in the pot, add the cauliflower and fry for a while, and remove it.

3. Leave a little oil in the pot, stir-fry the chives, ginger and garlic, add the pork belly and stir-fry.

4. Add chili paste, light soy sauce, vinegar, chicken powder and stir-fry, add green and red peppers.

5. Add the cauliflower and continue to stir-fry, pour in an appropriate amount of water and stir-fry until the juice is reduced.

The method of cauliflower home cooking is to fry the cauliflower in the pot, fry the ingredients in oil, put in the side dishes, the appropriate amount of chicken essence, the appropriate amount of sugar, stir-fry evenly and then put in the green onion, stir-fry evenly and then put it out of the pot and put it on the plate. Cauliflower is nutritious, rich in protein, fat, carbohydrates, dietary fiber, vitamins and minerals such as calcium, phosphorus, iron, etc., cool, sweet, help digestion, increase appetite, and quench thirst.

Morphological characteristics

Cauliflower is a biennial herb, 60 to 90 cm high, powdered, with erect and stout stems branched, and the leaves are divided into two types: outer and inner leaves. The outer leaves open from the outside to the inside, and the leaves gradually increase from small to petioles, and no longer increase after the flower buds are differentiated.

The leaves are larger, especially the width of the leaves. The inner leaves have no petiole and are coated with flower bulbs, and the leaves gradually shrink from the outside to the inside, while the outer leaflets are erect, and the number of leaves, leaf shape, color, and size of cauliflower vary depending on the variety, and the total number of leaves is about 18 to 40 from the first true leaf to the inner leaf outside the flower bulb.

The leaf shape is oval, oblong-oval, oval, oblong-elliptic and long-lanceolate, etc., the leaf color is light green, green, gray-green, dark green, the leaf is also attached to the wax powder, and the top of the stem has a milky white fleshy capitate densely composed of total peduncle, peduncle and undeveloped flower buds.

Recommend a super simple one.

Ingredients: pine cauliflower, green and red tung pepper, green onion and garlic.

Method: 1 Minced garlic and millet stir-fry until fragrant, add a spoonful of bean paste and stir-fry the red oil.

2 Pour in the pine cauliflower and stir-fry for a while.

3 Add a spoonful of light soy sauce, 2 tablespoons of Qishan Tianyuan premium vinegar, 1 tablespoon of oyster sauce and half a spoonful of sugar, add green chili peppers and stir-fry or evenly.

Dry pot cauliflower, you need to prepare organic cauliflower, red pepper, sugar, light soy sauce, beef, tempeh paste, pork belly, garlic leaves, first put the cauliflower in light salt water and soak it for 20 minutes, then clean the number of bases, cut the cauliflower into small flowers, and then put it in the pot of boiling water to scald, take it out and pour it with cold water until it is completely cool and drained, cut the pork belly into thin slices, cut the garlic white, and then pat it flat, cut the small red pepper into segments, heat the pot with oil, put the potato and the green onion white into it and stir-fry until fragrant, Then add the slices of pork, stir-fry over medium heat until it changes color, continue to stir-fry, force out the oil of the fatty meat, add some beef spicy sauce and stir-fry fragrantly, and then put the cauliflower and red pepper segments into it and stir-fry a few times, add some light soy sauce, turn the sugar into high heat and keep stir-frying for a minute, cut the garlic leaves into sections, put them in the pot and stir-fry a few times to turn off the fire, cover the lid and simmer for about a minute to eat.

To fry cauliflower, you need to prepare some cauliflower, garlic, light soy sauce, salt, oil, cauliflower first break into small flowers, and then control the moisture to dry and set aside, fry the garlic out of oil, and when there is a fragrance, put the cauliflower in and stir-fry it repeatedly, add some light soy sauce and stir-fry it, and add an appropriate amount of salt to taste when it is about to come out of the pot, so that you can eat it out of the pot, and the taste is very good.

Cauliflower, also known as cauliflower or cauliflower, is a very common vegetable in life, it is rich in dietary fiber, vitamins, proteins, minerals, etc., very rich in nutrition, among which the carotene content is 8 times that of Chinese cabbage, the content of vitamin B2 is 2 times that of Chinese cabbage, and the calcium content is also high, even comparable to the calcium content in milk, in addition, it is one of the foods that contain the most flavonoids, and it is also a rare vegetable containing antioxidants, therefore, cauliflower has high edible value and health care effects, and has anti-cancer, Protects cardiovascular and other effects.

Cauliflower is delicious and nutritious, and is loved by the public. In daily life, there are many practices of cauliflower, such as dry pot cauliflower, dry fried cauliflower, vegetarian fried cauliflower, cold cauliflower, potato roasted cauliflower, tomato cauliflower soup, etc., to ask which method is the best, I personally think that vegetarian fried tomato cauliflower is very delicious, thick tomato juice is soaked in cauliflower, sweet and sour, very delicious. Here's how to do it.

Ingredients:1/2 cauliflower, 2 tomatoes, salt, light soy sauce, garlic, sugar.

Production process:

1. First of all, break the cauliflower from the spherical shape, rinse it with running water, and soak it in light alkaline water for three minutes, the purpose is to remove the residual pesticides, and then rinse it with running water after soaking.

2. Boil water in a pot, after the water boils, put in the washed cauliflower, add a small spoon of salt, blanch for 1 minute, remove it, and control the water for later use.

3. Wash and peel the tomatoes, cut them into small pieces and set aside; Slice the garlic and set aside.

4. Put the garlic slices in a hot pan, fry the garlic until fragrant, then add the tomato pieces, and fry the tomatoes out of the soup.

5. Add the cauliflower, continue to stir-fry over high heat, when the cauliflower is broken before the cauliflower is broken, add light soy sauce and a little salt, and add a little sugar before the pot to improve the freshness, and the delicious vegetarian fried rice will be ready with cauliflower first.

The cauliflower in this way is refreshing, not greasy, and the soup of the tomatoes is wrapped in cauliflower, which tastes sour and sweet, delicious and delicious, and is also very suitable for children. Feel free to leave a message.

There should be more than a dozen ways to make it, and the best way is to use it directly to fry and eat, and then add some tomato sauce to it according to your taste.

There are many ways to make it into cold cauliflower, spicy cauliflower, cauliflower fried meat, small fried cauliflower, cauliflower fried green pepper, all of which are relatively simple methods, but they are delicious.

There are many ways to make roasted cauliflower, stir-fried cauliflower, cold cauliflower, cauliflower tofu soup, cauliflower rice, etc., this kind of food is very homely. Roasted cauliflower is more delicious, and the taste of this food is better.

Dozens of practices. Stir-fried cauliflower is the best, cauliflower is a very nutritious food, and the method of stir-frying cauliflower is very simple.

There are many ways to make cauliflower, cauliflower can be stir-fried, or you can stir-fry pork belly together to make a dry pot cauliflower. In addition, cauliflower can also be eaten cold, which is also very delicious.

Some people will choose to blanch the cauliflower in advance, some people will choose to over-oil, in fact, the correct way should be blanching, the oily cauliflower is too greasy and unhealthy, and the blanched cauliflower, when it is fried in the pot, press it with a spatula, and you can also eat a crispy feeling.

Cauliflower, also known as cauliflower. Calling cauliflower "cauliflower" should be the name of the south. In fact, its scientific name is "cauliflower", and its nickname is "cauliflower".

The cauliflower itself has a bland flavor and it is difficult to make a rich taste, but I like to order this dry cauliflower when I am in a restaurant, because the aroma of chili peppers and the heat of the dry sauté bring out the crispness of the cauliflower itself.

I will share the method of dry cauliflower with you in detail.

Preparation of dry sautéed cauliflower:

Ingredients: 400 grams of cauliflower, 100 grams of pork belly, 2 teaspoons of soy sauce, 5 dried chilies, 1 teaspoon of cooking wine, appropriate amount of minced green onion and ginger, 4 cloves of garlic, 1 teaspoon of tempeh;

Production process: The first step is to soak the cauliflower in light salt water for a while, take it out, break it into small flowers by hand, and drain the water;

The second step is to add water to the pot, add a little vegetable oil, after the water boils, add the cauliflower, blanch it, then remove it and drain the water;

In the third step, the pork belly is refrigerated in the refrigerator for a while, and after taking it out, cut it into relatively large slices, and at the same time prepare ginger and garlic;

Step 4: Add oil to the pot, add the pork belly, start stir-frying, and when the pork belly changes color and oil comes out, add green onions, ginger and garlic, dried chili peppers and tempeh;

The fifth step is to stir-fry the fragrance, cook in cooking wine and dark soy sauce, and after the pork belly is colored, add the blanched cauliflower, and fry until the cauliflower is slightly browned;

Step 6: Add salt according to personal taste, stir-fry evenly, then turn off the heat and serve.

Cooking tips: 1. Many people don't know whether dry cauliflower needs to be blanched? Teach you the correct way, in fact, most people don't pay attention, thinking that they can be fried directly, which leads to the dry fried cauliflower is not delicious, in fact, the cauliflower should be blanched in advance, and when blanching, you also need to add some vegetable oil, which can ensure that the cauliflower maintains a crisp and tender taste and color, so you need to pay attention to this.

2. According to the recipe to do it seriously, the dry fried cauliflower will inevitably be very crisp, tender and delicious, I believe you will find that the practice of dry fried cauliflower is so simple, and you will never have to go to the restaurant in the future.

Ingredients: 1 cauliflower, 100 grams of lean meat.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of bean paste, appropriate amount of garlic.

1. Break the cauliflower and wash it, then filter the water for later use.

2. Cut the lean meat into small thin strips for later use.

3. Add water to the pot, blanch the cauliflower after the water boils.

4. Add a small amount of oil and let the cauliflower tumble in the boiling water for about 2 minutes to remove the water.

5. Heat the pot, add an appropriate amount of oil, and stir-fry the garlic.

6. Add lean meat over medium-low heat, add an appropriate amount of salt and bean paste, and stir-fry evenly.

7. Add cauliflower, add an appropriate amount of salt and chicken powder, and stir-fry evenly.

8. Put it out of the pot and put it on a plate, and the home-cooked cauliflower fried meat can be made.

And the restaurant a taste of the dry pot cauliflower recipe.

Prepare the ingredients, wash and set aside.

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The cauliflower is divided into large flowers and soaked in salted water for 10 minutes with the flowers facing down. The pesticide that was divided into small flowers and was afraid of soaking out went through the incision

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While soaking, cut the trimmings and prepare them.

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I use a cast iron pot, it still takes some skills to use, you have to burn the pot until it smokes so that it won't stick to the pan, please click to enter **Description.

Then pour the oil, it doesn't take much, because the fat pork belly will also boil out the oil.

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Remove the pork belly from the pan.

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Stir-fry for half a minute, then spread out and boil the oil.

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While the oil is boiling, divide the cauliflower into smaller florets.

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After dividing the oil, it is almost boiled.

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Cauliflower in the pot. Please click Enter a description.

Put all the trimmings together except celery.

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Stir-fry for 3 minutes (not a cast iron pan or non-stick pan may burn, you can sprinkle cooking wine while stir-frying), draw circles and sprinkle in the cooking wine, so that evaporation on the side of the pot will make the dish very fragrant. I bought it in a bag, and if it's in a bottle, don't force it to draw circles.

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Sprinkle in the salt evenly and sauté. The taste of cauliflower is not very good, so you must pay attention when putting the seasoning, so as not to have a whole salt on one side and no taste on the other side.

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Add fuel consumption.

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Add light soy sauce. Please click Enter a description.

Add the celery. Please click Enter a description.

Fry for half a minute. Please click Enter a description.

Remove from the pan. The addition of celery is super good!

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Tips: Don't blanch, don't blanch, don't blanch! The important thing is to say that if you feel dry during the frying process three times, sprinkle cooking wine, and don't add water.

Celery must be put and match it with cauliflower! Don't forget to turn in your homework.