Tender and deliciousCauliflowerIt is the darling of the season, whether grilled, stir-fried, boiled or eaten raw, it can be experienced with its refreshing texture and crisp texture. And in addition to the satisfaction of the taste,CauliflowerIt's also highly nutritious, low-calorie and easy to digest, making it a great healthy light food option.
CauliflowerRich in all kinds of vitamins, especiallyVitamin Aand vitamin C. Fresh per 200 gramsCauliflowerIt can provide ** with what it needs for one dayVitamin Aof more than 75%, making it a supplementVitamin AGood**. And the content of vitamin C is even more prominent, per 100 gramsCauliflowerThere is 80 mg of vitamin C, which is beneficial to the growth and development of the human body and immune function. In addition,CauliflowerIt also contains about 60 microgramsFolic acid, for women before pregnancyPregnancy's nutritional needs are crucial.
Winter isRespiratory tract infectionsDisease-prone season, whileCauliflowerIt happens to be a timely health careVegetables。It has the advantages of being nutritious and has a delicious taste, which is suitable for winter consumptionVegetablesOne.
Below, I will share with you six typesCauliflowerI hope to bring it to everyone's tableDeliciousand health.
1. Preheat the pot and add an appropriate amount of oil, add ginger and pork belly, and stir-fry over low heat until slightly yellow.
2. Add an appropriate amount of rice wine, dark soy sauce and bean paste, continue to stir-fry until the red oil is stir-fried.
3.Pour in the cutCauliflowerAdd an appropriate amount of light soy sauce, oil and salt and millet spicy segments, and stir-fry until soCauliflowerCook thoroughly and stir-fry for another 3 to 5 minutes.
Pork bellySlowly stir-fry over low heat until slightly browned, so that it can be producedPorkofMaillard reactsto reduce the smell of meat and make it more fragrant.
2.Due toBean pasteThe saltiness is high, and the amount of light soy sauce and salt should be added in moderation, and it needs to be reduced as appropriate.
Ingredients:CauliflowerLean meatOld tofu, garlic, green onions, aceSand tea sauceCornstarch, soy sauce,Fans
1.willOld tofuSlice for later useLean meatAdd to tasteCornstarchwithSand tea sauceMarinate for 20 minutes, chop the garlic and chop the green onion into small pieces.
2. Wash the cauliflower, break it into small florets for later use, and soak the vermicelli for 8 minutes.
3.Pour an appropriate amount of oil into the pan and willTofuFry over medium heat until golden brown on both sides, then set aside, then pour in minced garlic and fry until golden brown.
4.Put inCauliflowerwithLean meatAfter stir-frying for five minutes, add half a bowl of water, cover the pot and simmer for six minutes, then add the soakedFanswithTofuStir-fry evenly.
5.Add an appropriate amount of soy sauce, cover the pot and continue to cook for 5 minutes, open the lid and stir-fry the green onion segments for one minute.
1. When frying tofu, fry it until golden brown on both sides, remember to turn it over to ensure that it is evenly heated.
2.Pi CountyBean pasteThe use in red meat dishes is very popular, but due to the high saltiness, the amount of soy sauce and salt added should be appropriate and can be reduced in moderation.
1. Cut the cauliflower into small florets, mince the green onion, ginger and garlic, shred the red pepper, and cut the pork belly into small pieces for later use.
2. Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant, then add dried chili peppers and red peppers and stir-fry until fragrant.
3. Add the pork belly and stir-fry until it changes color, add an appropriate amount of salt and light soy sauce, and continue to stir-fry evenly.
4. Add the chopped cauliflower and stir-fry until the cauliflower becomes soft, then continue to fry for 2 minutes before serving.
Dried chili peppersThe amount of use can be adjusted according to the spiciness, and the appropriate amount can be addedDried chili peppersIt will enhance the taste of the dish.
2. The pork belly can be boiled before cutting into pieces to remove the blood and fishy smell.
1. Cut the cauliflower into small florets, cut the tofu into pieces, and cut the chicken thighs into pieces for later use.
2.Add an appropriate amount of oil to the pot and heat it, add ginger and garlic and stir-fry until fragrant, then add itChicken thighsStir-fry until browned.
3.Pour in an appropriate amountCooking wineto joinCauliflowerwithTofuAfter stir-frying, add water, submerge the vegetables with waterTofuAdvisable.
4. Turn to medium-low heat and simmer for 20 minutes, add an appropriate amount of salt and stir well before serving.
1. Blanch the tofu with boiling water before cutting it to remove the fishy smell of the tofu.
2. When stewing, you can add some ginger slices and garlic cloves to increase the flavor.
1. Cut the cauliflower into small florets, beat the eggs into a bowl and stir well for later use.
2.Put an appropriate amount of water in a pot and bring to a boil, addCauliflowerBlanchUntil slightly soft, remove and drain for later use.
3. Heat the pan with cold oil, add the garlic cloves and stir-fry until fragrant, and remove the garlic cloves.
4. Pour in the egg mixture, stir well, add an appropriate amount of salt and continue to stir well.
5.Will be blanched over the waterCauliflowerPour into the pan, stir-fry evenly, put the garlic cloves in the pan and simmer for 1 minute, and enjoy.
1. When scrambling eggs, you can add an appropriate amount of salt and coriander to increase the flavor according to personal preference.
BlanchThe time can be mastered according to the personal tasteCauliflowerSoften it slightly.
Ingredients:CauliflowerHalf,Carrots1 root, 1 cucumber,HamDing to tasteCornAppropriate amount of grains,Finely chopped green onionsAmount.
1. Cut the cauliflower into small florets, and shred the carrots and cucumbers for later use.
2. Add an appropriate amount of salt to the pot and boil water, blanch the cauliflower for three minutes, and then remove it for later use.
3. Blanch the shredded carrots and cucumbers in boiling water, remove and set aside.
4.Will blanch the waterCauliflowerCarrotsShredded and shredded cucumber in a bowl and addedCorngrains andHamDin and stir to combine.
5.To make the seasoning, add the olive oil, salt, sugar and lemon juice in a bowl and stir to combine.
6.Pour the seasoning into a bowlVegetablesmedium, sprinkle with an appropriate amountFinely chopped green onionsStir well.
BlanchThe time should be masteredCauliflowerCarrotsand cucumbers should leave some texture and not too soft.
2.When seasoning, the amount of salt and sugar can be adjusted according to the saltiness and sweetness of personal taste.
These are the six that I share with youCauliflowerThe practice ranges from stir-frying, boiling, toSalad, covering different tastes and practicesCauliflowerDishes. Hopefully, these practices will help everyone enjoy them at homeDeliciousHealthy and healthyCauliflowerDishes. You can adjust it according to your taste and preferences and make your ownCauliflowerDelicacies. Have a nice meal!