After a little cold, you can often eat cauliflower, do more "1 step" before frying, crisp and tender, and fragrant.
After the small cold, into the coldest period of the year, but also a good time for winter supplementation, as the saying goes, "winter supplement, the next year to fight the tiger", at this time many people open their stomachs, eat a variety of meat to supplement energy. In fact, the human body wants to be nutritionally balanced, the eternal dietary principle is the combination of meat and vegetarian, we also have to selectively eat some vegetables on weekdays, and in addition to radishes, cabbage, potatoes, etc. in the season, cauliflower is also a delicious and nutritious ingredient, eating in the winter also helps to improve immunity, so cauliflower should not only eat, but also eat more often.
Cauliflower is rich in vitamins, loved by the public, but such a delicious and nutritious ingredient, Xiaobian in middle school that will be particularly disliked to eat, the reason is that the canteen will often use cauliflower to fry vegetables, every time the frucidal cauliflower, the color is dark, the flower balls are scattered, the chopsticks can not be clipped, the taste is even worse, but also made my original impression of the cauliflower purely think that it is not delicious, until later I learn to cook, and then taste the cauliflower, only to find that the cauliflower can be made of bright color, the flower ball is not loose, It's crisp and delicious, but it just needs some skill in it.
When we usually fry cauliflower, like some people directly under the pot sautéing, the time is short, the fry is not cooked, the time is long, it is easy to crush and stir-fry, not only no taste, nutritional value also loses a lot, so when we fry cauliflower, remember to do one more step before the pot, that is, boiling water.
Cauliflower because of the particularity of the flower ball, directly under the pot frying, it is easy to lead to uneven heating, affecting the taste, that first blanching water treatment is very necessary, and blanching water should also master the method and time, do not use cold water under the pot, to avoid cauliflower overcooked soft rotten, we wash and cut small pieces of cauliflower, put into boiling hot water after boiling, blanching time controlled within 1 minute, fish out the cold water and then into the oil pot to stir-fry for a while, seasoning and then out of the pot. This not only ensures its crisp and tender taste, but also bright color, but also effectively removes impurities in the cauliflower ball and better maintains the nutrient content of the cauliflower.
Next, Xiaobian shared a home-cooked recipe for cauliflower, stir-fried with sausage and cauliflower, the cauliflower taste is crisp and tender at the same time with the mellow and rich aroma of the sausage, delicious enough to stop the mouth, with steamed rice double stick.
<h1>How to make sausage stir-fried cauliflower</h1>
Ingredients: 350 g cauliflower, 2 dachshunds, 5 green peppers, 4 cloves of garlic, 1 piece of ginger, a little black fungus.
Ingredients: 2 teaspoons of light soy sauce, 1/2 teaspoons of dark soy sauce, 1/2 teaspoon of sugar, salt and oil.
In the first step, remove the leaves and old roots of the cauliflower, break them into small pieces, and soak them in salt water for 10 minutes. Bring water to a boil, bring to a boil and blanch the cauliflower for 1 minute, turn off the heat and drain, once with cold water, drain.
In the second step, rinse the dachshund and drain and cut into thin slices, wash and cut the green peppers, peel and chop the garlic and ginger separately, put the black fungus into warm water and soak well, choose the root of the fungus, wash and tear the small pieces for later.
The third step, from the oil pot pour the appropriate amount of oil, heat it on low heat, when the oil temperature reaches 40%, stir-fry the sliced sausage, stir-fry the sausage grease, add the minced garlic and ginger to fry the aroma, first fry the sausage to make some oil taste will be more fragrant.
Step 4: Add the blanched cauliflower and fungus, turn the heat to stir and stir together for 2 minutes, add soy sauce, soy sauce, sugar and salt to taste, and sauté until the cauliflower and sausages are colored.
The fifth step, finally, add the green pepper, continue to stir-fry on high heat for 1 minute, wait for all the ingredients to be cooked, turn off the heat, and then start the pot to put out this sausage stir-fried cauliflower.
<h1>Nagging a little :</h1>
This is a very homely small stir-fry dish, the cauliflower after the pot not only looks very bright in color, the taste is crisp and tender, with the rich taste of the sausage, it is very fragrant to eat, please pay attention to the following points when operating:
1, when frying cauliflower, the time of frying should not be too long, so we should put the cauliflower in boiling boiling water in advance and gently blanch it, and then fry it slightly with a high flame, you can get out of the pot, so that the fried cauliflower is not only crisp and tender, the color will also become bright, and it looks more appetizing.
2, the flower ball part of the cauliflower is not easy to clean, you can add some salt to the water to stir, put the cauliflower into the brine to soak, which can effectively remove the dirt impurities in the flower bulb part.
3, this dish of sausage is spicy, if you like to eat a little more spicy, you can add some millet pepper together to fry.
I am with the food as a companion, very happy to enjoy three meals with everyone, spend the four seasons, taste the five tastes, welcome to collect and forward, the comment area can discuss the message, more correction, thank you for reading, continue to update the daily cuisine, I wish everyone a happy life, like to move the small hand to like and pay attention to it, thank you!