Cauliflower is a delicious and nutritious home cooked dish, so how do you fry cauliflower deliciousl

1. Stir-fried fungus with cauliflower

Ingredients: cauliflower, fungus, vegetable oil, salt, light soy sauce, water starch.

Method: 1. Soak the fungus for two hours in advance, wash it and set aside; Wash the cauliflower and bring it to a boil for later use.

2. Heat the pan with cold oil, fry the cauliflower, add two spoons of light soy sauce and a little water after changing color slightly, bring to a boil over high heat, turn to low heat and simmer.

3. After the color is even, add the fungus and stir-fry.

4. Add salt to taste when it is almost ripe, finally add water starch, and reduce the juice over high heat.

2. Curry cauliflower

Ingredients: Appropriate amount of cauliflower, two or three slices of original curry, white pepper, two cloves of garlic, a little sugar.

Method: 1. Break the cauliflower into small florets, soak it in salted water for half an hour, blanch it with salted boiling water, and remove it.

2. Finely chop the garlic.

3. Put oil in a pot, stir-fry minced garlic when 30% is hot, add curry cubes, a small amount of water, and stir-fry over low heat.

4. Add cauliflower, sugar and pepper and stir-fry over medium heat.

3. Dry pot cauliflower pork belly

Ingredients: cauliflower, pork belly, ginger and garlic, chili, salt, soy sauce.

Method: 1. After the cauliflower is washed, cut into small flowers along the handle with a knife, soak in light salted water for 10 minutes, rinse well, and dry thoroughly.

2. Slice the pork belly; Cut the peppers into rounds; Slice the ginger; Mash the garlic and cut it into small pieces.

3. Put the pork belly in a pot, add ginger slices, and stir-fry over low heat.

4. Push the meat aside, turn on high heat, pour in the cauliflower, stop for 30 seconds and stir-fry a few times, cover the pot, and simmer over medium heat for 30 seconds.

5. Add chili pepper and minced garlic, stir well, add a spoonful of soy sauce, and stir well.

6. Add a pinch of salt and stir well before serving.

4. Stir-fried shiitake mushrooms with cauliflower

Ingredients: 1 cauliflower, 5 shiitake mushrooms, green onion, ginger, garlic, oyster sauce, salt, salad oil.

Method: 1. Heat the pan, add oil over medium heat, add green onions, ginger and garlic and stir-fry until fragrant.

2. Stir-fry the shiitake mushrooms, add oyster sauce, and stir-fry the shiitake mushrooms evenly.

3. Add the cauliflower and sprinkle with a little salt to fully integrate the shiitake mushrooms and cauliflower.

4. Finally, add sesame oil.

5. Stir-fried tomatoes with cauliflower

Ingredients: 1 cauliflower, 3 tomatoes, salt to taste, sugar to a pinch and tomato sauce to taste.

Method: 1. Wash the tomatoes, put them in a pot of boiling water and boil for 3-5 minutes, wait until the skin begins to fall off, peel and cut into pieces.

2. Break the cauliflower into small pieces, blanch it in boiling water (add a few drops of oil to the water), cool the water, drain and set aside.

3. Take another pot, put oil in the pot, add tomato pieces and stir-fry after the oil is hot.

4. Add tomato sauce and stir-fry the soup. Once the tomatoes are soft, add the cauliflower, season with salt and sugar, and coat the juice on the cauliflower.

To mince garlic cauliflower, first mix a reasonable sauce, stir the oyster sauce soy sauce and minced garlic, and then stir-fry the cauliflower until golden brown.

Cauliflower is a delicious and nutritious home-cooked dish, and the recipe for cauliflower: dry pot cauliflower, pork belly, cauliflower, green pepper.

We can break the cauliflower into small pieces, clean it and blanch it in water, then heat the oil in the pot, add the green onion, ginger and garlic and stir-fry, put the cauliflower in and stir-fry, add condiments and get out of the pot.

When the cauliflower is fried, it needs to be blanched. Before blanching, divide the cauliflower into large flowers, put it in clean water, add an appropriate amount of salt and stir well, and soak for more than 10 minutes, so that the small insects hidden in the cauliflower can be soaked, and some pesticide residues can also be removed. The reason for soaking in large flowers is to prevent more nutrients from being lost.

After soaking, remove the cauliflower, continue to divide it into small florets, and at the same time boil water, ready to blanch the cauliflower.

Blanching techniques. When blanching leafy greens, they like to add a little salt or a few drops of oil to the water, which will keep the color of the vegetables beautiful emerald green. But when blanching cauliflower, you don't need to add salt or oil, just pour it into hot water and blanch it.

After the water is boiling, pour in the milk, add a few drops of rice vinegar (you can replace it with other white vinegar), and then pour in the cauliflower and blanch for about 30 seconds. Because it has to be fried in the pot later, the cauliflower can not be blanched too much, and it will be out of the pot immediately when it is seven or eight ripe, and quickly scooped into cold water to cool down, which is the key operation to make the cauliflower taste crisp and tender.

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.

First, the dry pot cauliflower is a big trap.

1.Prepare an organic cauliflower, cut it into small flowers, pour it into a pot and wash it, drain it and put it on a plate, a small piece of pork belly, cut it into thin slices, cut a few garlic into garlic slices, cut ginger into ginger slices, and then put in a small handful of peppercorns, red peppers and tempeh for later use.

2.Half of the onion is cut into onion strips, put it in a dry pot and scratch it to use for the bottom, half a slice of red pepper is removed and cut into diamond-shaped pieces, and half a slice of green pepper is also cut into diamond-shaped pieces, and put together with the red pepper for color matching.

3.Pour in the cooking oil, when the oil temperature is heated to 50% hot, put in the cauliflower, the oil is 15 seconds and then pour out the oil, add a little foot to the pot to dig the bottom oil, pour in the pork belly slices, stir-fry for a while, fry the fat oil, and then pour in the cut ingredients.

4.After stir-frying the garlic fragrance, add 5 grams of bean paste, stir-fry the red oil, pour in the cauliflower, stir-fry a few times, then pour in the green and red pepper slices, stir-fry for a while, and start seasoning:

5.Add 1 gram of salt, 1 gram of chicken powder, 1 gram of pepper, 1 gram of sugar to enhance freshness, pour 5 grams of light soy sauce from the side of the pot, continue to stir-fry a few times, dissolve all the seasonings, and then pour in a little red oil, simply stir evenly, and it is delicious.

Cauliflower is a very common vegetable in our daily life, the taste of cauliflower in different ways is also different, it can be soft and glutinous, but also crispy, our common way to eat is fried cauliflower, in fact, cauliflower has different practices.

1. Cold cauliflower.

Prepare a cauliflower, 5 grams of sesame oil, 5 grams of light soy sauce, 6 grams of salt, 8 grams of cooking oil, a number of sesame seeds, 6 cloves of garlic, 3 grams of Sichuan pepper powder, 4 grams of pepper powder, if you like to eat spicy, you can add some millet spicy or sharp pepper.

Clean the cauliflower first, cut it into small pieces, put the cauliflower into the cauliflower and cook it for about three minutes after boiling, you can put a little less salt when cooking, put the boiled cauliflower in the pot for later use, when cooking the cauliflower, smash the garlic and cut it into minced garlic.

Put all the ingredients except the garlic into a small bowl, heat the oil, turn off the heat when the oil temperature is about 80 degrees, pour the hot oil into the small bowl of the ingredients, add the garlic cloves when the oil is slightly cooled, stir well, pour it into the pot with cauliflower, and stir it thoroughly.

Cold cauliflower can retain the nutritional cost of cauliflower to the greatest extent, and if you want to eat a crispy texture, blanching is called reducing it by one minute, and vice versa.

2. Cauliflower and green onion egg cake.

In addition to frying and eating, cauliflower can be eaten cold to make cakes.

Prepare 1 cauliflower, 3 eggs, 3 chives, 5 grams of salt, 8 grams of cooking oil, and 5 grams of white pepper. In terms of ingredients, there are very few ingredients used in this dish, and it can be seen that the operation is very simple.

First cut the cauliflower into pieces, then put it in a blender or wall breaker and break it, the more crushed the better, then knock the egg into a small bowl and stir evenly, splash it on the broken cauliflower, add an appropriate amount of salt and chopped green onion and stir thoroughly.

As a result, when the oil temperature is 8 hot, pour the cauliflower and egg liquid into the pot, adjust to low heat and fry slowly, and when the two sides are golden, sprinkle pepper evenly, and fry for two minutes to enjoy it.

The fried cauliflower and green onion egg cake is golden and looks very appetizing, which is very suitable for breakfast, and the soft and glutinous taste is also very suitable for the elderly and children.

Break the cauliflower into small flowers, wash it, boil water in the pot, pour the cauliflower into the blanching water for one minute, then pour out the dry water for later use, heat oil in the pot, put in the chopped green onions, ginger and garlic, put in the cut pork belly slices, stir-fry until slightly yellowed, pour in the cauliflower and stir-fry, add a small spoon of salt, a small spoon of light soy sauce, slightly stuffy, add some chicken essence and put it on the plate.

It can be used to mix cold dishes to eat, clean the cauliflower and cut it into small pieces, and then add sesame sauce and bean paste to the inside, then add some water, and let it stand for a while before eating.

1. Break the loose cauliflower into small flowers by hand and wash it; 2. Cut the pork belly into thin slices, pour a small amount of oil into the pot, stir-fry the pork belly for 2 3 minutes to fry the oil; 3. Add the dried chili pepper and garlic slices and stir-fry together, pour in the cauliflower and stir-fry for about 1 minute; 4. Cook in soy sauce and stir-fry evenly, then add cooking wine and a little sugar; 5. After the cauliflower is flavored and colored, pour in the shallots and fry for half a minute; 6. Finally, pour in the cumin, and the dish will be ready.

Cauliflower can be eaten cold, cold, the taste is still quite good, and it can be served with cucumber and shredded radish.

You can fry it with tomatoes, which can enhance the taste of tomatoes and make the cauliflower very tender.

In addition to our common fried and eaten cauliflower, there is a more nutritious way to eat, that is, you can use cauliflower to cook soup and drink, not to mention how delicious the finished product is. You can eat delicious flowers, pick and drink very delicious soup, and you can also retain nutrients to the greatest extent.

You can also make tempeh cauliflower. The homely practice is:

Wash the cauliflower and divide into small pieces.

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, turn on high heat and stir-fry.

Add cooking wine, light soy sauce, continue to stir-fry, add pepper, chicken powder and salt, stir-fry well, and serve with salty rice.

There are many ways to eat cauliflower, and the first recommended thing is to stir-fry cauliflower with bacon, in addition to stir-frying, it can also be cold or boiled.

Cauliflower has a high nutritional value. In addition to stir-frying and eating cauliflower, you can also blanch it in boiling water and then mix it cold. You can also make soup.