Vegetable mixed cauliflower(su ban hua cai )

Vegetable mixed cauliflower

Introduction:

"Because the water content of cauliflower is more than 90% and the caloric content is low (23-32 kcal per cup), for people who want to lose weight, it can fill their stomach without making you fat. Compared with most other cabbage varieties, white broccoli contains low levels of vitamin A. Each cup (240 ml) of cooked cauliflower food provides the same amount of vitamin C as a medium-sized orange. Raw broccoli provides at least 20% more vitamin C than cooked broccoli. Cauliflower is rich in nutrients, including protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2 and vitamin C, vitamin A, etc., especially vitamin C, with 88 mg per 100 grams, second only to pepper, which is the highest content in vegetables. Cauliflower is cool in nature and sweet in taste; it can replenish kidney and essence, strengthen brain and bone, invigorate spleen and stomach; it is mainly used for treating chronic diseases such as body deficiency, limb flaccidity, tinnitus amnesia, spleen and stomach weakness, and children's growth retardation. Mushroom is rich in protein and a variety of essential trace elements. The mushroom has the function of preventing and curing cold, lowering cholesterol, preventing and curing liver cirrhosis and anticancer

Production steps:

Step 1: cut the cauliflower, decorate the carrot with cut flowers, remove the stalk of the mushroom and cut with a cross knife.

Step 2: add oil in a hot pan, stir fry garlic and radish until fragrant, add cauliflower and mushrooms, stir fry over high heat.

Step 3: add 30g water and simmer for 1 minute.

Step 4: add seasoning, stir well, and finally hook a thin thicken, then out of the pot.

Materials required:

Cauliflower: 350g

Mushroom: 8

Carrot: 30g

Garlic: 5g

Salt: 5g

Sugar: 1g

Chicken powder: 3G

Sesame oil: 1g

Raw powder: 3G

Note: blanching water should be put in order according to the easy maturity of the ingredients, and the tide time should not be too long, so as not to affect the taste. Because the bottom flavor has been added during blanching, it is only necessary to add some flavoring and fresh auxiliary materials when frying.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Su Ban Hua Cai