Tomato cauliflower(fan qie cai hua )

Tomato cauliflower

Introduction:

"I went to the vegetable market to buy vegetables in the morning. When I saw that cauliflower was very good, I bought one because I hadn't eaten cauliflower for a long time. I wanted to eat it. By the way, I bought some other dishes. This dish of tomato cauliflower is made for breakfast. The main reason is that the nutritional value of tomato is considerable. It contains a lot of lycopene, which has the function of antioxidation and elimination of free radicals. It can significantly reduce the oxidative damage of lymphocyte DNA caused by peroxidation in the body, and can reduce the formation of atherosclerosis. Tomato cauliflower fried out to eat in the mouth light palatable, looking at the appetite

Production steps:

Step 1: wash the cauliflower, cut it into small ones with a knife, and wash the tomato;

Step 2: put proper amount of water into the pot, bring to a boil, then add the cauliflower cut into small pieces, and blanch for 2 minutes;

Step 3: dice the tomato;

Step 4: Seasoning: salt, onion, sugar, tomato sauce, starch, vegetable seasoning

Step 5: heat the oil in the pan, when the oil is 60% hot, add the scallion and saute until fragrant, add the tomato sauce and stir fry;

Step 6: add a little water and bring to a boil;

Step 7: pour the boiled cauliflower and diced tomato into the pot;

Step 8: add sugar;

Step 9: add salt to stir fry evenly;

Step 10: add a little vegetable seasoning and stir fry;

Step 11: add a small amount of water starch before the pot, stir fry the juice, put on the plate and sprinkle with scallion.

Step 12: ready to eat.

Materials required:

Cauliflower: 400g

Tomato: 100g

Tomato sauce: 2 tbsp

Oil: right amount

Salt: right amount

Sugar: 2 tbsp

Shallot: moderate

Raw powder: 15g

Note: 1. Cauliflower should be blanched in water, which is easy to taste when frying; 2. The soup should be thick, and the nutrition will not be lost.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Fan Qie Cai Hua