The practice of sea rice cauliflower, the practice of sea rice cabbage heart

250 grams of cauliflower, 50 grams of water hair sea rice. 750 grams of oil, 1 2 tablespoons of Shao wine and Sichuan pepper water, 1 2 teaspoons of refined salt and monosodium glutamate, 1 teaspoon of sugar, a little minced green onion and ginger, and an appropriate amount of starch.

Method. 1. Break the cauliflower into small pieces, slide it into 60% hot oil, and pour it into a colander.

2. Leave a little base oil in the original pot, use green onion and ginger to cook in the pot, put in the sea rice and stir-fry to make the fragrance, cook the wine and pepper water, and then add cauliflower, refined salt, monosodium glutamate and sugar to add the soup to the flavor, thicken it with water starch, drizzle the oil, and put it on the plate.

400 grams of fresh cauliflower, 50 grams of water hair sea rice, 50 grams of green onions, 1 teaspoon of water starch, half a teaspoon of Shao wine, appropriate amount of salt and chicken powder. [1]

Method. 1. Wash the cauliflower, break it into small pieces, put it in a pot of boiling water and scald it until it is broken, remove it and cool it with cold water, drain it and set aside. 2. Put the wok on medium heat, add 4 tablespoons of oil, cook until warm, fry the green onion section until golden brown, and remove it; Then cook Shao wine, add about 4 tablespoons of water and a little chicken powder, add sea rice, cauliflower, salt, burn until flavorful, thicken with water starch, and serve.

Menu features. Simple to cook. Nutritive value.

Rich in nutrients. Core Tips.

The detailed introduction of searice roasted cauliflower, the preparation method of searice roasted cauliflower and the production process of its category, the main materials and auxiliary materials for the production and various raw materials, cooking methods, recipes, nutrition introduction and the practice of searice roasted cauliflower, various nutrients, etc.

Roasted cauliflower with sea rice is a traditional specialty dish in Zhejiang Province and belongs to Zhejiang cuisine. The taste is delicious, crisp and delicious, and it is deeply loved by the people of Zhejiang. Wash the cauliflower first, break it into small pieces, put it in a pot of boiling water and blanch it until it is broken, remove it and cool it with cold water, drain it and set aside.

Put the wok on medium heat, add 4 tablespoons of oil, cook until warm, fry the green onion section until golden brown, and remove it; Then cook Shao wine, add about 4 tablespoons of water and a little chicken powder, add sea rice, cauliflower, salt, burn until flavorful, thicken with water starch, and serve.

Just cut the cauliflower into small pieces, clean it, and then soak the sea rice in water, heat the oil in the pot, add the green onion and garlic and stir-fry until fragrant, add the cauliflower, and then put the hanmi in it, add salt, light soy sauce, cooking wine seasoning, and stir-fry for three minutes.

The first is the preparation of raw materials.

Fresh cauliflower one. A carrot, a green pepper, a little refined salt, a little monosodium glutamate. A little chicken essence, a little sugar, a little oyster sauce, a little light soy sauce, a little sesame oil, a little chili oil. A pinch of white vinegar.

What follows is the process of making the dish.

1. First wash the fresh cauliflower and remove the roots, then tear it into small flowers for later use, and then wash it in clean water several times. Wash away eggs and dirt. It is then controlled for later use.

2. Then wash a carrot, peel and cut diamond-shaped slices for later use. After washing the green peppers, cut them into diamond-shaped slices for later use.

3. Next, prepare the cold sauce of this dish, put a little refined salt, a little monosodium glutamate, a little chicken essence, a little sugar, a little oyster sauce, a little light soy sauce, a little sesame oil, a little chili oil in the empty bowl, and then stir it well and set aside.

Then blanch the cauliflower for one minute, and then immediately remove the water and shower. The purpose of adding refined salt and white vinegar is to make the cauliflower taste more crispy, and to make the cauliflower have a bottom taste.

5. Then put the showered cauliflower into the cold sauce, add carrot slices, and green pepper slices, and then stir them well, and then put them on a plate.

Next is the main point of preparation of this dish.

1. Cold cauliflower, blanching first is wrong, you should first add a spoonful of refined salt and a spoonful of white vinegar before blanching, and then blanch, so that the cauliflower can be more crisp and flavorful, you must remember.

3.Okay, a crispy and flavorful, refreshing and greasy one, the cold cauliflower is ready! Next time you make cold cauliflower, follow the steps above, and you will definitely make it, it is as delicious as the one in the restaurant.

How to make cauliflower salad.

Cauliflower is very nutritious, rich in protein, carbohydrates, dietary fiber, vitamins and minerals, and is easy to digest and absorb. Let's change to cold salad!

Simple and fast, especially suitable for summer ,..

Change the ingredients.

Cauliflower. 1 3 pcs. Garlic. Amount.

Carrot. Amount.

Chili oil. Amount.

Soy sauce. Amount. Vinegar. Amount.

Sugar. Amount.

Sesame oil. Amount.

Method: Read step by step.

First, break the cauliflower into uniform florets, then put it in clean water, add an appropriate amount of salt and soak for about 10 minutes.

Next, wash the carrots, peel them, and cut them into diamond-shaped pieces, cut them and put them on a plate for later use.

Add water to the pot and boil, blanch the cauliflower in the pot, wait for the color to change, take it out and drain it after blanching, and put it in the basin for later use.

Blanch the carrots in the pot without pouring the boiling water, remove them from the cool, drain them, and put them in the same container as the cauliflower for later use.

Put homemade chili oil, minced green onion and garlic, salt in a vegetable bowl, and finally add an appropriate amount of vinegar, light soy sauce, sugar and sesame oil, mix well, put it on a plate, and it's ready to serve!

Ingredients: choy sum, sea rice, chives white, millet pepper, oyster sauce, low-salt light soy sauce, water starch, soaked sea rice water.

Step 1: Take an appropriate amount of sea rice, rinse it and soak it in a small amount of water to soften.

Step 2: Chop the soaked sea rice into cubes, keep the water, and then cut a small amount of chives white, and cut a millet spicy if you like spicy.

Step 3: When making choy sum, I like to separate the leaves of choy sum from the roots, and usually leave two or three leaves at the roots. In this way, it is convenient to shape, but also does not make the individual choy sum too large, and it is easy to taste when the finished product is made, and it is also convenient when picking vegetables.

A complete list of the recipes of sea rice cabbage sum.

Choy sum, sea rice, chives white, millet pepper, oyster sauce, low-salt light soy sauce, water starch, soaked sea rice water. Step 1: Take an appropriate amount of sea rice, rinse it and soak it in a small amount of water to soften. The first step is to make 2 steps, chop the soaked sea rice, keep the water, and then cut a small amount of chives white, and cut a millet spicy if you like spicy.

Step 3: When making choy sum, I like to separate the leaves of choy sum from the roots, and usually leave two or three leaves at the roots. In this way, it is convenient to shape, and does not make the cabbage sum too large, and it is easy to taste when Kaiming is finished product, and it is also convenient for Hu Jian to pick up vegetables.

Step 4: Cut a knife vertically at the thicker root to facilitate blanching and flavoring.

Step 5: Add a little oil and 3g of salt to a pot of boiling water. Start with the root of the choy sum, grasp the top with your hand, and let the root lap stay in the water for about 10 seconds. Then add the remaining leaves of the skin source to burn the branches, turn them up and down with chopsticks and quickly take them out, rinse them with cold water, and arrange them.

Step 6: Lay the leaves on the bottom and the roots on the top.

Step 7: Take half a spoonful of oyster sauce, a spoonful of low-salt light soy sauce, add 2 tablespoons of boiling water, and add a little water starch (1 gram of starch plus 15 grams of water).

Step 8: Put a spoonful of oil in a wok and fry the chives over low heat until they are white to slightly yellow. Then add the chopped sea rice and fry until fragrant.

Step 9: After frying the fragrant sea rice, add the sauce and the millet pepper cut into small rings, bring to a boil and turn off the heat.

Step 10: Pour the soup from the pot over the choy sum.

Hope the above helps

The canes of sea cauliflower can be used for cooking.

In the folk, often eaten recipes such as: "dragon and phoenix Chengxiang" soup. That is, in the preserved pork bone soup, first put into the broad bean rice to boil, and then put into the washed and uncut sea vegetable cane, its taste is fresh and sweet, after eating can brighten the eyes and nourish the liver, cough and phlegm, it is a kind of soup dish that the middle-aged and elderly often eat.

In addition, the dish of "dragon robe plus body" is also very good. The method is to fry fresh seafood with diced ham when it is half-cooked, add starch and seasonings, and simmer it in sour vinegar for a while before getting out of the pot, its taste is sour, fragrant and delicious, and has an auxiliary effect on cardiovascular disease and frequent urination.

There are also sea vegetables such as "Dragon Claw Arch Eye" and "Dragon Vine Blue Sea" with high nutritional value.

Sea cauliflower is a unique submerged plant in China, which is found in the plateau lakes of Guangxi, Guizhou and other provinces, but it is the most climate-forming in Yunnan, which can form a plant community, and the length can reach three or four meters, which is spectacular. Yunnan discovered the edible value of sea cauliflower at a very early stage. The taste of sea cauliflower is very sticky and smooth, but it looks green and transparent, there is a completely different texture from ordinary vegetables, coupled with the fresh and smart taste, it is a common but very unique fresh vegetable in Dali.

The most common way to eat sea cauliflower is to cook soup, and the most common way to cook soup is to pair it with taro. It doesn't have to be complicated, just boil it with water and the sea cauliflower broken into small pieces and the taro cut into small dices until the sea cauliflower is soft and smooth, and the surface of the taro is soft, add a spoonful of cooked oil, sprinkle some salt flowers, and you can drink. When you drink it, it is full of freshness, and it hovers around your body with a thick atmosphere.

Sea cauliflower can also be fried to eat, vegetarian fried can be, add meat but take away the flavor, as if it is obviously a folk thing to make it academic, some nondescript, not as good as the original ecology to look so pleasing to the eye.

Ingredients: 300g cauliflower.

Excipients: 50 grams of dried shrimp.

Seasoning: 5 grams of sesame oil 2 grams of salt 2 grams of monosodium glutamate Preparation of each appropriate amount of sea rice cauliflower:

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

2.Wash the sea rice (dried shrimp), add hot water to soak and then chop into minced pieces for later use;

3.Sit on the pot and light the fire, add water to boil, put in the cauliflower and blanch it, remove and drain the water;

4.Cool the cauliflower, put it in a pot, add refined salt and monosodium glutamate, mix well, marinate for 10 minutes, sprinkle the sea rice powder on the cauliflower, and drizzle with sesame oil.