The closer to winter, the more I love to eat cauliflower, and the sausage is steamed, fresh and crisp, and I don't bother to eat it 3 times.
In the blink of an eye, into November, closer and closer to winter, it is easy to have colds, coughs and other discomforts when it is cold, and friends around are accidentally caught. Xiaobian feels that in this period of impermanence of climate change, we should pay attention to the protection of the body, our own resistance should be strengthened, usually in the diet to obtain energy at the same time, to appropriately supplement some high-nutrition, vitamin-footed vegetables, such as this season often have radish, yam, cabbage, mustard, spinach, etc., and in addition to these, kale genus of cauliflower, is also rich in nutrients, but also conducive to improving the body's immunity, to cope with the upcoming winter, this ingredient can choose to eat more, often eat.
Cauliflower, white and fresh, can make people feel happy when eating, and its nutrition is also among the best in various vegetables, even the "king of hundreds of vegetables" Cabbage is not comparable. For example, the carotene content of cauliflower is 8 times that of Chinese cabbage, vitamin C is 4 times that of Chinese cabbage, and the calcium content is relatively high, which is comparable to the calcium content in milk. And cauliflower has low calories, not only is it a very good vegetable, the price is also very cheap, and it is known as the "doctor of the poor". Now that we have entered the beginning of November, we are also about to enter the winter, and the change of seasons has given the family more cauliflower to cook dishes, which can be described as a double harvest of nutrition and deliciousness.
Cauliflower, its own taste is light and tasteless, but relying on spices and a variety of meat to enhance the taste, eat it has a qualitative sublimation, before eating cauliflower, like to use boiling water to blanch the raw taste, sprinkled with pre-adjusted seasoning juice and sesame oil, you can eat, very refreshing. The following to share another way to eat a cauliflower, sausage steamed cauliflower, with the greasy aroma of sausage, so that the taste of cauliflower becomes more fragrant, the entrance is clean and neat, fresh and crisp, let people taste, this dish is also a small editor recently special favorite of a home-cooked steamed dish, even made three times did not feel bored, like you try it.
Ingredients: 400 g cauliflower, 200 g dachshund.
Ingredients: 3 grams of garlic, 2 grams of chives, 15 grams of soy sauce, 1 gram of sugar, a little salt (can be left in the sauce or not).
The first step, prepare a basin of cold water, add a little salt to stir, break the cauliflower into small pieces, gently follow the stem when breaking, do not touch the flower ball, otherwise the flower ball is not good, after breaking it, soak it in cold water for at least 10 minutes, fish out, wash and drain, put it into a deep dish and put it on a deep plate.
The second step, the sausage is washed and drained, directly cut into sausage slices, this dish cooking time is not very long, so the thickness of the sausage slices does not exceed half a centimeter, so it is easy to steam out its oil, be absorbed by cauliflower, and enhance the aroma of the dish.
The third step, garlic peeled and washed, put into the bowl into garlic paste, add soy sauce, sugar stir evenly, make a sauce, the sauce used a lot of soy sauce, saltiness should be enough, if you feel that the taste is a little light, you can add a little salt to adjust it appropriately.
The fourth step, the sauce is first evenly poured on the cauliflower, and then the sausage slices are placed on the cauliflower, the shape of the cauliflower is according to personal preference, and the sausage slices must be placed on the top layer, so that the dripping grease can be integrated into the cauliflower.
In the fifth step, add water to the steamer and bring it to a boil over high heat, put the plate containing the cauliflower and sausage into the pot, cover the lid and continue to steam for 6 to 8 minutes, until the sausage is steamed through, and then turn off the heat after the cauliflower is steamed.
In the sixth step, wash and cut the green onion, take out the steamed sausage and cauliflower, sprinkle the appropriate amount of green onion on the plate, and the steamed cauliflower of the sausage will be ready.
The flower ball part of the cauliflower is not easy to clean, and it will fall off when touched slightly, so first put it in salted cold water to soak it, and the time must be at least 10 minutes or more, so that it is convenient to clean and remove the hidden eggs or impurities in the flower ball.
This dish I choose is a sweet Cantonese sausage, the taste is also slightly light, you can according to your personal preference, change to Sichuan sausage, this is spicy.
When steaming, the sausage should be steamed thoroughly, and its oil must be steamed out, which can not only make the cauliflower taste more fragrant, but also dissolve the greasy feeling of the sausage.
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