How to eat tower vegetables? How to make tower cauliflower delicious

Tower vegetables are also known as chrysanthemums, cruciferous.

Brassica is a perennial root-based herb.

There are wild species in Guizhou, Jiangsu, Hunan and other places, and there are a small amount of cultivation in all parts of the north and south of China. It is eaten with tender stems and leaves, with a special rich chrysanthemum aromatic flavor, unique flavor, slightly sweet, cool and refreshing, and cool to eat. The stems and leaves of chrysanthemum are bitter, pungent and cool, and have heat clearing and detoxification.

It has the effect of cooling blood, lowering blood pressure, regulating the appetizer and so on.

Stir-fried winter bamboo shoots with tower vegetables.

Material. Tower vegetables, winter bamboo shoots.

Seasoning: salt, monosodium glutamate.

Sugar. Method.

1. Cut the cabbage and wash it, drain it and set aside;

2. Peel the shells of the winter bamboo shoots, wash them, boil them in a pot of cold water for 5-6 minutes, remove them and cut them into slices for later use;

3. Heat the oil in the pan, pour the tower vegetables into the high heat and fry after the oil is warm, and add the winter bamboo shoots to stir-fry after the color turns green;

4. Add salt, sugar and monosodium glutamate, stir well.

Garlic tart dish. Material.

Tarpa, garlic cloves, salt, monosodium glutamate, sugar, soy sauce.

Method. 1 Put water in a pot that can submerge the amount of tarpa, bring it to a boil, put in a spoonful of salt, 2 Put the washed tarpay into the water, scoop it up and put it in clean water, drain the water, and divide it into small bunches.

3 Put the bottom oil in the pot, add the minced garlic, stir-fry until fragrant, put in the tower cabbage and stir-fry, 4 Then add salt, monosodium glutamate, sugar, soy sauce to taste, quickly stir-fry several times and serve.

Tips. Put a spoonful of salt in the water, and quickly put the water into the cold water, which can make the dish look greener The tower vegetable can also be replaced with rape to make it, and the taste is also good.

Ingredients to prepare: 300 grams of tower vegetables, 400 grams of winter bamboo shoots, 25 ml of oil, a little sugar, 4 grams of salt.

1. Prepare winter bamboo shoots and tower vegetables.

2. Wash and slice the winter bamboo shoots after shelling, and remove the stems and leaves of the tower cabbage and wash them.

3. After the water in the pot boils, add 2 grams of salt, then pour the bamboo shoots into the blanching water and pick them up.

4. Pour oil into a hot pan and heat the oil for 7 minutes.

5. Pour in the tower vegetables and stir-fry until all the colors change.

6. Pour in the bamboo shoots again.

7. Stir-fry evenly and add salt to taste.

8. Add sugar to taste, then turn off the heat and remove from the pot.

To prepare the stir-fried tower cauliflower.

After cutting, rinse and drain.

Please click Enter a description.

Pat the garlic flat and cut it into two knives.

Please click Enter a description.

Heat the pan with cold oil and garlic, fry until the garlic is slightly yellow, pour in the chopped cauliflower and stir-fry, add an appropriate amount of salt to continue stir-frying, add water and add chicken essence and cover with a lid. Remove from heat for 3-5 minutes.

Please click Enter a description.

Please click Enter a description.

Once thickened, it is ready to come out of the pan.

Please click Enter a description.

Please click Enter a description.

Here's how:Ingredients: 500 grams of tarpaigna, 2 grams of garlic, 2 grams of salt, 3 grams of oil.

1. First of all, prepare the required materials.

2. Pick off the tower vegetables one by one, put them in a basin and wash them clean, drain the water and set aside.

3. Pour oil into the pot, after the oil temperature is 7 hot, pour the chopped garlic into it and stir-fry until fragrant.

4. After the garlic fragrance comes out, pour in the washed cabbage and fry it quickly over high heat.

5. Add an appropriate amount of salt according to your taste and stir-fry evenly.

6. Finally, put on a plate and serve.

Teach you how to make sauce pagoda dishes and how to make sauce pagoda dishes to be delicious.

Choose pagoda vegetables of uniform size, wash them, control drying, layer by layer of vegetables and salt, marinate them in a jar, and press stones on them. Turn the cylinder once the next day, and then turn the cylinder once every two days to judge the ear, and turn it 3 times. After marinating for 20 days, rinse in clean water for about 4 hours, change the water twice in the middle to remove and control drying, put it into a cloth bag (kilograms per bag) and put it into the sauce jar to make sauce, beat it three times a day, and it will be ready after 10 days.

1. Manna seed porridge: Put 1 liter of water, 100 grams of japonica rice, and 50 grams of manna seeds in a pot. After boiling over a high heat, then switch to low heat until the porridge is formed, add sugar to taste and eat.

2. Cold manna seeds: Add water to the pot and boil, wash the manna seeds and boil them in water for 1 minute, remove them, add sugar, vinegar, salt, sesame oil, garlic and other ingredients and mix well to make a delicious side dish.

3. Deep-fried manna seeds: Wash and dry the manna seeds so that the surface is waterless and ready for use. Put the empty royal oil in the pot, put in the manna seeds when it is hot, fry it until the surface is slightly yellow, and sprinkle it with sugar to eat.

4. Pickled side dishes: Prepare manna seeds and salt in a ratio of 100:8.

Add 70% of the spare salt with an appropriate amount of water to boil and cool, wash the manna seeds with water, soak them in salt water for 4 6 days, then add the rest of the salt, and continue to soak for 5 days to become the finished product, which can be eaten directly. If you like sweet and sour taste, you can use an appropriate amount of sweet and sour water to boil and cool, and then soak the finished product for a day to make sweet and sour manna seeds with a unique flavor.

If you still don't understand, you can ask me

Ingredients: half a pagoda cabbage, 2 bacon, 20g of Xiangling mushrooms, accessories: 10g carrot, 3g salt, 4ml oyster sauce, appropriate amount of oil, 1 clove of garlic.

1. Prepare pagoda dishes.

2. Cut the pagoda vegetables into small florets.

3. Soak the mushrooms in warm water, blanch them in boiling water and drain them for later use. Suspicion.

4. Cut the bacon into small pieces and fry in a pan without oil.

5. Fry until the fat is secreted out, and both sides are slightly browned.

6. Blanch the pagoda vegetables in boiling water a little within one minute.

7. Heat the oil at the bottom of a frying spoon.

8. Stir-fry the garlic slices and carrots.

9. Blanch the pagoda dish.

10. Blanched shiitake mushrooms.

11. Pour 4ml of oyster sauce into the green spikes.

12. Add the fried bacon.

13. Put 3 grams of salt, stir-fry evenly and then get out of the pot.

14. Serving.

The preparation of stir-fried pork slices with pagoda vegetables:Ingredients: 1 pagoda dish, appropriate amount of pork, appropriate amount of ginger.

Excipients: appropriate amount of oil, appropriate amount of salt, 2 tablespoons of mountain soy sauce, half a spoon of rice vinegar.

1. Prepare a pagoda dish, wash it and set aside.

2. Shred the pork, add a spoonful of light soy sauce, marinate with an appropriate amount of cooking wine and shredded ginger for 10 minutes.

3. When marinating pork, mix a sauce, two spoons of light soy sauce, half a spoon of vinegar ball, an appropriate amount of salt, mix with 1:1 water, the pagoda vegetables are easy to cook, and if they are too cooked, they will affect the crisp taste, so adjust the sauce in advance, reduce the heating time, and the fried pagoda vegetables taste better.

4. Break the small protrusions of the pagoda vegetables one by one, put them in clean water and add the appropriate amount of salt to soak them for about ten minutes, which is to soak out the small insects in the pagoda vegetables, and put them in a pot of boiling water after repeated cleaning.

5. Heat the oil pan, pour the marinated shredded meat into the pan and fry until it slightly rolls and changes color.

6. Pour the blanched pagoda vegetables into the pot and mix well.

7. After pouring the soup into the pot, stir-fry repeatedly to let the soup evenly wrap the ingredients, and reduce the juice over high heat to get out of the pot.