How to make fried cauliflower with sea rice, fragrant rice, you can fry a pot in a few minutes?

There are many benefits of eating in season, make more of this dish for children, aromatic meals, and 5 yuan can fry a pot. Mencius once said: not every three or five times, which means that we should eat more seasonal ingredients, which is good for physical and mental health, and this dish made today is made with shrimp skin and cauliflower, the ingredients are cost-effective, and the taste is very good.

First of all, let's talk about shrimp skin, which is made by boiling and drying small shrimp in the sea with salt, which is rich in calcium and colorful, and children eat it to grow up.

And cauliflower **** is particularly cost-effective, and you can eat several meals when you buy one. Cauliflower is a very popular vegetable, delicious, very high in nutrients, and also has a very high efficacy and effect. Vitamin C is rich in ingredients, and also has anti-cancer effects, and the average nutrients and disease prevention effects far exceed those of other vegetables and fruits.

Use it to be hot with the shrimp skin, and the cauliflower absorbs the fresh fragrance of the shrimp skin, which is loved by the whole family.

Stir-fried cauliflower with shrimp skin] [Ingredients] A handful of shrimp skin, 200 grams of cauliflower, 2 millet peppers, an appropriate amount of green onions, half a teaspoon of Sichuan pepper, a teaspoon of salt, a small amount of white sugar, and an appropriate amount of oil. [Practice process].

Wash and soak the shrimp skin. Tear the cauliflower into small pieces and clean up. Pour an appropriate amount of oil into the pot and add the peppercorns to stir-fry until fragrant.

Add the millet pepper rings and green onion segments and stir-fry well to bring out the fragrance. Pour in, clean and drain the water, then stir-fry the cauliflower evenly. Pour in the shrimp skin that has been soaked better, and stir-fry again.

Pour in an appropriate amount of cooking wine to remove the smell.

This dish is a fast dish, and it must be popular and fried in the whole process, and it must be quickly cooked to ensure the taste of the dish. The shrimp skin is a little salty, so be sure to soak it in advance to get rid of its own salty taste. Many people like to fry the cauliflower after the water, and I personally think that it is not needed, just clean and drain the water and stir-fry.

Cauliflower absorbs the fresh fragrance of shrimp skin, and the whole family loves it.

First of all, we put the cleaned cauliflower into the pot for later use, then put the oil in the pot and fry the green onion and garlic until fragrant, then put the cauliflower into it, add salt and thirteen spices and light soy sauce, stir-fry over high heat for about 5 minutes, and then put the sea rice into it, and stir-fry for about 5 minutes.

Stir-fry a pot for three minutes, which is more fragrant than meat. For cauliflower, pork belly is the most suitable.

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.

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.

Ingredients: cauliflower.

300 g of excipient oil.

Salt to the right amount and sea rice to taste.

Appropriate amount of starch and appropriate amount of garlic.

Appropriate steps. 1.To prepare the ingredients, wash the cauliflower, break small pieces, blanch in boiling water, and drain the water in cool water 2Put oil in a pan, heat the sea rice and stir-fry the garlic until fragrant.

3.Put the cauliflower in the stir-fry.

4.Add an appropriate amount of soy sauce and stir-fry.

5.Prepare starch water.

6.Thicken the starch with water and add an appropriate amount of salt.

7.Cooked and served.

Material. 250 grams of cauliflower, 50 grams of water and 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 jujube into small pieces, slip it into sixty percent hot oil, and pour it into a colander.

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

Sea rice mixed with cauliflower.

Ingredients: 400 grams of cauliflower, 10 grams of sea rice, 10 grams of refined salt, 10 grams of sesame oil, a little monosodium glutamate.

Method: Cut off the roots and leaves of the cauliflower and rinse the whole cauliflower. Take a pot, put an appropriate amount of water, add 5 grams of refined salt to pat this, then soak the cauliflower in salt water for 10 minutes, take it out, and then wash the socks with water and pat it clean, cut it into small congratulatory flowers, blanch it in a pot of boiling water, take it out, drain it to cool, add refined salt and monosodium glutamate to the plate and mix well and marinate for 10 minutes.

Wash the sea rice, soak it in hot water, chop it into minced pieces, sprinkle it on top of the cauliflower, drizzle with sesame oil and serve.

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.

Food 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, remove it and drain it for later use.

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.

The taste is delicious, crisp and delicious.

Wash the sea rice, put it in a bowl, add water, cooking wine, ginger slices, and steam it in a pot for 30 minutes.

Pick the cauliflower into small florets, blanch and cool to control the clean.

Wok base oil, oil hot frying ingredients, green onion and ginger rice, remove the sea rice into the pot, white pepper (a little) stir-fry, then add refined salt, monosodium glutamate, sugar (a little), pour in the soup of steamed sea rice, water starch thickening, drizzle oil (or sesame oil) out of the pot.

Soak the cauliflower, wash it, blanch it in hot water, and then stir-fry it.