Stir Fried Cauliflower(su chao hua cai )

Stir Fried Cauliflower

Introduction:

"Cauliflower is more nutritious than other vegetables. It contains protein, fat, carbohydrate, food fiber, vitamin A, B, C, e, P, u, calcium, phosphorus, iron and other minerals. Cauliflower is tender, sweet and delicious. It is easy to digest and absorb after eating. Cauliflower is one of the most flavonoid containing foods. In addition to preventing infection, flavonoids are also the best blood vessel cleaning agents, which can prevent cholesterol oxidation and prevent platelets from clotting, thus reducing the risk of heart disease and stroke. Some people's skin will become blue and purple once they are hit and injured. This is due to the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower. Eat cauliflower also can make blood vessel wall strengthen, not easy to rupture. Rich in vitamin C, cauliflower can enhance the liver detoxification ability, and can improve the body's immunity, can prevent the occurrence of cold and scurvy

Production steps:

Step 1: material drawing

Step 2: divide cauliflower into small pieces with a knife, soak in light salt water for 10 minutes, remove, wash and control water, and cut onion, ginger and garlic well

Step 3: stir fry shallot, ginger and garlic in hot oil

Step 4: pour in the cauliflower and stir fry for a while

Step 5: stir in a little salt, sugar, soy sauce, add a little hot water, cover and simmer for a while

Step 6: the soup in the pot is almost ready after the cauliflower is cooked

Materials required:

Cauliflower: half a piece

Ginger: 1 small piece

Garlic: 2 cloves

Onion: 3

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Oil: right amount

Note: 1. Soak cauliflower in light salt water. If there are insects, they will run out and help to remove pesticide residues. Cauliflower can be blanched with water in advance, and then fried quickly. 3. If you like crispy taste, you can stew without adding water.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Su Chao Hua Cai