There is a skill in making cauliflower to eat, how to make cauliflower crisp and refreshing?

Prepare a fresh broccoli and break the cauliflower into florets, or use kitchen scissors to cut the cauliflower into florets It is not easy to clean, so wash the cauliflower and add some edible salt, wash the fresh cauliflower and cut it into florets for later use. Then cut the green pepper into diamond-shaped slices, and then turn it into minced garlic, the main thing to pay attention to when eating is the taste of minced garlic, so be sure to pat the minced garlic, and then prepare a little dried chili, and then we start cooking.

Boil the water first, and cut the cauliflower, after the water is boiled, the pot is hot for one minute, immediately take it out, not too long, otherwise it will affect the crisp and tender taste of the cauliflower, then clean the bottom of the pot and add a little oil, put it into the pot and fry the dried chili segments, fry the chili oil, pour it out for later use, and then let's start the focus of the salad dressing of this dish. Break the cauliflower into small pieces and soak in lightly salted water. Cauliflower is exposed to the air for a long time and is easily exploited by impurities.

Salt water kills bacteria, so soak it for a while.

Pour chili oil into an empty basin, add half a spoon of salt, a spoonful of sugar, a spoonful of chicken essence, a spoonful of monosodium glutamate, then add a spoonful of oyster sauce, half a spoon of vinegar, half a spoon of light soy sauce, then cut the garlic and pepper into diamond-shaped pieces and put them in the sauce, and then squeeze the cauliflower dry, stir well here and put it on the plate. Leave a little oil at the bottom of the pot, add the sliced pork belly, and fry the oil of the pork belly, which can increase the fragrance of the cauliflower until the pork belly is round. The daylily must be cut into small flowers, and the pot must be boiled when the pot is cooked, otherwise it will affect the crisp and tender taste of the daylily, and the blanching time should not be too long, one minute is enough.

The proportion of cold salad in this dish is very detailed and realistic.

Put a little pepper oil in it, and the taste will be better. We're not frying fresh pork today. We're going to fry bacon.

It's even more delicious that way. It is best to soak bacon in salted water for a period of time in advance, and then put it in a pot to cook for a while, so that it is softer and more tender, and the elderly can also eat it. Half an organic cauliflower, cut into small florets with a knife, put in a pot and wash with water.

Half a carrot cut into diamond-shaped slices.

Now put enough water in the pot and heat it, put the cauliflower cut in advance, and then boil for about 30 seconds on high heat to turn off the fire, then take out the cauliflower and dry the water and put it on the plate, then heat the oil, put the cauliflower in, add some seasonings and stir-fry.

First of all, the cauliflower should be blanched in advance, and then taken out of the cold water, and the cauliflower should be fried over high heat when frying, so as to shorten the frying time, so that the cauliflower is particularly delicious.

There is a skill in making cauliflower to eat, how to make cauliflower crisp and refreshing? The nutrition of cauliflower is richer than that of general vegetables, it is rich in protein, fat, carbohydrates, dietary fiber, vitamins and other nutrients, the cabbage heart of cauliflower is relatively tight, it is best to soak it in light salt water before eating, remove the pesticide residues and impurities above.

Cauliflower, also known as cauliflower, is a vegetable that many people like, and it has many health effects, which can not only beautify and nourish the skin, strengthen the spleen and stomach, but also fight cancer and prevent cancer. But when we fry cauliflower, we always don't have a good grasp of the method and heat, either it is not fried, or it is too soft and rottenHow do you make a crunchy and flavorful cauliflower? Let's learn along.

Vegetables such as cauliflower always feel uncooked when stir-fried directly, and many people stir-fry the pot with cauliflower and still raw, so many people like to blanch in boiling water for a while before stir-frying, so that it can be broken, and it is easy to cook when it is fried again. But the blanched cauliflower is either watery, easy to rot, or brokenIn short, it loses the crisp and delicious feeling, and although it is easy to cook, the taste is not there.

So if you want the cauliflower to be soft and delicious, don't blanch it with boiling water anymore, you can try "salt". How do you use salt? Everyone knows that salt sprinkled on vegetables has the effect of "water separation".

Therefore, sprinkle a layer of salt evenly on the washed and cut cauliflower, then shake it evenly, and then stand for about ten minutes, you will see that there is water analysis, at this time, the cauliflower can be dried to let the excess water of the cauliflower be removed, and then it will be fried quickly and the taste is dry and crisp.

In addition, cauliflower is not easy to taste, so salting it in addition to precipitating water,It can also make the cauliflower flavorful, and it will be much more delicious when you cook it.

Secondly, when stir-frying cauliflower, you can pour water into the pot many times, a little water each time, and then cover the lid of the pot for a while, then open the lid and stir-fry, and then cycle the operation again, basically three times after the fryingIn this way, the fried cauliflower will not appear soft and broken because it has been fried. And it's very crisp and has an excellent taste.

That's the little trick to stir-fry cauliflower crispy and delicious, have you learned it?

Cauliflower, spicy oil, salt, minced garlic, carrots, green peppers.

How to make:1Wash the cauliflower and break it into small pieces by hand. Don't cut it with a knife. Personally, I think that the knife cut is not as delicious as the break.

2.Blanch in boiling water.

3.Cool with cool water to control the moisture.

4.Slice carrots and green peppers.

5.Add minced garlic.

6.Put a spoonful of spicy oil. The spicy oil is fried in hot oil with Sichuan pepper and chili powder.

7.Put salt to taste.

8.Mix well.

1 head of cauliflower, at least 8 handfuls of dried chili peppers, 3 cloves of garlic, 2 teaspoons of Sichuan pepper, 1 green garlic, 3 long slices of bacon, 2 spoons of steamed fish soy sauce, and an appropriate amount of salt.

Method: 1. Break the cauliflower, divide it from the tail with a knife, and then naturally divide it into one by one, wash and drain the water and set aside;

2. Boil a pot of water, put a spoonful of salt, put in the cauliflower after the water boils, blanch it, take it out and soak it in cold water, after it has cooled, drain the water and set aside;

3. Slice the bacon, slice the garlic, and cut the green garlic diagonally;

4. Put oil in the pot, slightly less, put in the bacon slices and stir-fry over low heat until browned, add dried chili peppers, peppercorns, garlic slices, stir-fry until fragrant, pour in cauliflower, add two spoons of steamed fish soy sauce, high heat, stir-fry, stir-fry, add salt out of the pot.

1.Wash the cauliflower and break it into small florets.

2.Make a pot on the fire, put the bottom oil, put the spices in the fragrant pot and stir-fry until fragrant, put the cauliflower and soy sauce and stir-fry.

3.Stir-fry over low heat until the cauliflower is cooked, add salt and a little sugar, stir-fry for a while, and then you can get out of the pot.

1.Break the cauliflower into small pieces, blanch in boiling water, then overcool water, drain and set aside.

2.Cut the small red pepper into sections, add salt to the beef filling, chicken powder, and cooking wine for more than 15 minutes.

3.Stir-fry the oil in the pan, add the chili pepper and stir-fry until fragrant, then add the beef filling and stir-fry.

4.Add the blanched cauliflower, add the garlic chili sauce, add a little salt, and stir-fry evenly.

1.Cauliflower, parsley. Chives, chili. Tomato.

Salt, soybean oil, soy sauce, Sichuan pepper, potato flour.

2.Break the cauliflower into small florets. Wash and set aside.

3.Remove the yellow leaves, remove the roots, and soak and wash the coriander.

4.Coriander is not the more tender kind, so you need to blanch it with boiling water.

5.After blanching, squeeze out the water from the coriander and cut it into pieces for later use.

6.Slice 3 chives and set aside. There is also a side dish with sliced peppers. Slice the carrots and diced the tomatoes.

7.Heat a wok, pour in a spoonful of soybean oil, stir-fry the peppercorns first, wait for the aroma, and remove the peppercorns.

8.Sauté chopped green onions and chili peppers in hot peppercorn oil.

9.Put the coriander in the pot and stir-fry with the green onion and chili for a while, adding a little seafood soy sauce.

10.Place the sautéed coriander on a plate.

11.Brush the wok and boil the hot water and blanch the cauliflower.

12.After the cauliflower is scalded, control the moisture. Heat a little soybean oil in a pan, stir-fry the cauliflower, and add the tomato sauce.

Add in a little sauce. The sauce has potato flour, salt, and soy sauce. A pinch of sugar.

13.When the cauliflower is fried, serve the vegetables on top of the fried coriander plate.

14.There is no meat in the dish. Scrambled an egg on top of the cauliflower.

15.Sauté another red pepper and add it to the top of the dish. This pepper is spicy.

16.There are also carrots and tomatoes on top of the dish.

1. Dry pot cauliflower.

Prepare the ingredients as follows: 300 grams of cauliflower, 100 grams of pork belly, 20 grams of red peppers, 2 cloves of garlic, 2 green onions, 2 spoons of steamed fish soy sauce, 1 spoon of oil, 1 spoon of Lao Gan Ma tempeh hot sauce, 1 teaspoon of sugar, 1 teaspoon of salt (pickled cauliflower).

The specific method is as follows: soak the cauliflower head down in the water for about 20 minutes, put a small spoon of salt in the water, break the cauliflower into small flowers, cut the pork belly into thin slices, slice the garlic and ginger, cut the red pepper and green onion into sections (if there is green garlic instead of green onion, it is better) boil the pot of boiling water, put the cauliflower in blanching for a minute, remove it to cool, drain the water and set aside, heat the pan with cold oil, a little oil, put in the pork belly to turn into oil, stir-fry on both sides, add garlic and ginger to fry until fragrant, add a large spoon of Lao Gan Ma tempeh hot sauce to fry the red oil, put in cauliflower and red pepper, add a spoonful of oyster sauce, Two spoons of steamed fish soy sauce, a small spoon of sugar and stir-fry over high heat for about two minutes, add green onions and stir-fry slightly before cooking.

2. Stir-fried cauliflower.

Prepare the ingredients as follows: 400 grams of cauliflower, 6 millet peppers, 2 teaspoons of salt, 1 2 teaspoons of chicken essence, 2 cloves of garlic, 2 teaspoons of light soy sauce, and appropriate amount of vegetable oil.

The specific method is as follows: break the cauliflower into small flowers, soak it in salt water for a while, wash it, remove it, drain the water, wash the millet spicy, cut it off and set aside, add water to the pot and boil, put the cauliflower in it and blanch it; Blanch the cauliflower for 1 minute, remove the cold water, heat the wok, pour in an appropriate amount of vegetable oil and heat; Turn to low heat, stir-fry the garlic until fragrant, add the cauliflower, stir-fry over high heat, add an appropriate amount of light soy sauce, add millet spicy and stir-fry, add salt and stir-fry, add an appropriate amount of chicken essence, turn off the heat, stir-fry evenly, and remove from the pot!

3. Stir-fried cauliflower with cumin.

Prepare the following ingredients: 1 cauliflower, 5 dried chili peppers, 1 handful of green onions, 2 garlic cloves, 10 Sichuan peppercorns, 1 teaspoon of cooking oil, 1 teaspoon of salt, 1 teaspoon of sugar, 1 handful of cumin, 2 star anise.

The specific method is as follows: soak the cauliflower in light salted water for about 10 minutes, rinse it with running water and brush the surface with a small toothbrush, break it into small flowers by hand, boil a little water to blanch the cauliflower and drain it for later use, start the oil pot, put in a small spoon of cooking oil, add garlic cloves, dried chili peppers, green onions and other materials to stir-fry, wait for the spices to stimulate the fragrance, put the cauliflower and stir-fry until the edge of the cauliflower is slightly yellow, add a small spoon of salt and sugar to taste, stir-fry well, sprinkle cumin grains and chives and stir-fry until fragrant!

Everyone's taste is different, so the way they cook their dishes is different. Some people like to eat softer and cooked vegetables, so before stir-frying cauliflower, they will first boil it with water, or fry it directly with oil, so that when they stir-fry the vegetables later, the cauliflower is very easy to cook and the taste is also very good; Some people like to eat crispier, so they will stir-fry directly without other processes.

The simplest and most delicious way to make cauliflower is to stir-fry it with oil residue, which is also the way that many restaurants will choose. Because the taste of the cauliflower itself is relatively simple, and the fat is fried into oil, and then the fried lard is used to cook the cauliflower, so that the fried cauliflower will taste more fragrant.

But some people may be more focused on light flavors, and vegetarian stir-fried cauliflower is also a favorite of these people. As long as the cauliflower is stir-fried thoroughly, and a little salt, light soy sauce, etc., it can become a very good delicacy.

In addition, cauliflower can also be eaten with other ingredients, for example, when cooking grilled fish, cauliflower can be used as a side dish, which is also a good choice, and some people will choose cauliflower and tomatoes to stir-fry together. Tomatoes can also be said to be a food with very high nutritional value, and it is also a healthy vegetable, and many ** people love to eat it. Cooking with tomatoes and cauliflower not only gives cauliflower a sweet and sour taste, but also the nutrition of this dish is also very good.

How to make cauliflower delicious? In fact, the simplest cooking can make the most natural deliciousness, but nowadays many people have very heavy tastes, so how to make cauliflower delicious depends on personal taste needs. However, cauliflower is a very accepting dish, and no matter how it is cooked, it can be made very delicious, so you don't have to worry too much about this problem in your daily life.