5 kinds of home-cooked recipes, cauliflower recipes, recipes, recipes

Spicy sausage sausage stir-fried cauliflower

Ingredients: 1 cauliflower, 1 sausage, 4 chili peppers

Seasoning: garlic slices, appropriate amount, 1 tablespoon salt, 1/2 tablespoon monosodium glutamate, 1 tablespoon oyster sauce

Method:

1. Wash the cauliflower and tear it into small florets. Wash the green peppers. The sausages are made at home, take out two and steam them in a pressure cooker for 20 minutes;

2. Heat oil in a pot, add garlic slices and stir;

3. Slice the steamed sausages into the pot, change the heat to low, stir until transparent, spit out the oil slightly, and pour in the cauliflower;

4. Pour in a little water, cover the pot, not only to make the cauliflower cooked, but also to maintain a crisp taste, so the time is not long, simmer for 2 minutes;

5. Add a spoonful of oyster sauce, cut the green pepper into a horseshoe shape and pour it into the pan;

6. Add a pinch of salt, or you can leave it out, because sausages and oyster sauce have a salty taste;

7. Stir-fry a few times, and you can put it on a plate and remove it from the pan. Cauliflower absorbs the oil of the sausage, and it is super delicious!

Tips:

1. Cauliflower can also be blanched with boiling water in advance until it is 7 or 8 ripe, and then fried with sausages to make the taste more crisp and tender.

Spicy large plate of cauliflower

Ingredients: 1 cauliflower, 150 grams of pork belly with skin, several red peppers, several garlic cloves, 1 tablespoon of cumin

method

1. The cauliflower is broken into small florets, the pork belly is cut into thick slices, the red pepper is cut into sections, and the garlic cloves are flattened;

2. Sprinkle the pork belly with a little salt, soy sauce and starch and grasp it vigorously for later use;

3. Sit in a pot and burn oil (more points) under the pork belly slices, slide and spread out;

4. Slowly stir-fry the garlic cloves and dried pepper segments over low heat in the remaining oil, turn to high heat and stir-fry the cauliflower;

5. Salt the cauliflower, stir in the meat slices, add a large spoonful of clear soup and simmer for a few minutes, spray soy sauce, sprinkle cumin and chicken essence and it's OK!

Tips

1. This vegetable oil should be more, and the cauliflower will be more fragrant when fried with oil that slides over the meat!

2. Stir-fry garlic cloves and chili peppers can not be on high heat, otherwise it will be easy to paste~

3. Don't fry the cauliflower for a long time, just fry it over high heat, it's crispy and delicious!

4. The soy sauce of this dish must not be missing, the essence of Hunan cuisine!

5. Spicy and delicious, delicious and can't stop eating!

Dry pot cauliflower

Ingredients: 1 cauliflower, 1 small piece of pork belly, 1 tablespoon of Lao Gan Ma beef and tempeh paste, 1 tablespoon of light soy sauce, a little sugar, 1 garlic leaf, 3 small red peppers

method

1. Soak the cauliflower with the flowers facing down in light salted water for 20 minutes. Then wash and disassemble into small flowers with a knife;

2. Blanch the water in a pot of boiling water for about a minute, remove it and immediately rinse it with cold water until it is completely cool, drain and set aside;

3. Cut the pork belly into thin slices, cut the garlic white and pat it flat with the back of the knife, and cut the small red pepper into segments;

4. Heat the pot and put the oil, and the green onions will be stir-fried under the oil heat;

5. Put the pork belly slices into the pot, stir-fry over medium heat until the surface is all discolored, continue to stir-fry for a while, and force out part of the oil in the fat part;

6. Add a tablespoon of Lao Gan Ma beef hot sauce and stir-fry until fragrant;

7. Pour in the red pepper and cauliflower and stir-fry a few times;

8. Add a tablespoon of light soy sauce;

9. Add some sugar, turn to high heat and stir-fry for about a minute;

10. Cut the garlic leaves into sections, put them in the pot, stir-fry a few times, turn off the heat and cover the lid and simmer for about a minute, open the lid and OK!

Shrimp balls in tomato sauce and cauliflower

Ingredients: 1 cauliflower, 2 medium tomatoes, 10 prawns, half a bowl of chopped cheese, half an onion

method

1. Cut the cauliflower into uniform flower sizes, put it in boiling water, add a little salt, blanch for 1-2 minutes until it is just ripe, and take it out, taking care not to be too soft

2. Cut the back of the shrimp to remove the sand line, add cooking wine, shredded onion and mix well. Put oil in a pan and stir-fry the shrimp until they change color

3. Finely chop the tomatoes, fry them in the pot and press them into a paste, then pour in the cauliflower and shrimp balls, stir-fry together, let the ingredients be coated in tomato juice, and add salt and sugar to taste

4. Then serve in a baking bowl, sprinkle with cheese, preheat the oven to 210 degrees Celsius, and bake for 10 minutes until the cheese is melted.

Dry sautéed cauliflower

Ingredients: 1 cauliflower, 50 ml of vegetable oil, 75 grams of clean chicken, appropriate amount of salt, appropriate amount of pepper, 60 ml of vegetable oil, 1 gram of sugar, 2 teaspoons of soy sauce

method

1. Cut the chicken into thick strips 5 cm long, add salt and pepper and mix thoroughly;

2. Put the wok on medium to high heat, put in 50ml of vegetable oil, heat to 6 percent, put shredded chicken, fry for 8 minutes until the shredded meat is crisp, shovel out and set aside;

2. Cut the cauliflower into small flowers, wash and drain the water;

4. Add 60ml of vegetable oil and 1 gram of salt to the original pot of fried chicken, add the cauliflower when the oil is hot to 6, and stir-fry over medium heat for 10 minutes;

5. Turn the heat to high, add shredded meat, sugar, soy sauce, and stir-fry for 3 minutes.