How to eat cauliflower well?

Cauliflower can be divided into ordinary cauliflower and organic cauliflower, the former is waxy and the latter is crisp, the ordinary cream suitable for tomato juice is more delicious, and the organic cauliflower is suitable for frying pans. In order to keep the taste!

I went to the vegetable market to buy food yesterday. I don't know what to eat after shopping for a long time. I thought about it. I haven't eaten cauliflower in recent days. Buy some cauliflower! So I casually found a food stall and asked: How much does your food cost? The stall owner said: 2.5 yuan 1 kg. I turned around and left, because I didn't know if it was expensive, so I asked first. So, I asked as I walked, and my heart became more and more surprised. These vegetable sellers are really awesome. The first one I asked was 2.5 yuan 1 kg; The second rose to 3 yuan 1 kg; The third 3.5 yuan rose to 1 kg; Fourth, 4 yuan rose to 1 kg. I'm too scared to ask again. I hurried back to the stall owner who asked the first question and bought more than two cauliflowers before his price went up. I'm really afraid of his price increase. The first time you encounter such a situation, the more you ask, the more expensive it is. ?

Cauliflower can be said to be a common vegetable in three meals a day. It can be fried in vegetables or meat and is a very delicious and nutritious food. For people with bad teeth, cauliflower can be cooked for a long time and will be soft. Just take a bite. And young people like to eat cauliflower, which is crispy and refreshing. So what delicious foods have you cooked with cauliflower? I like to stir-fry pork belly with cauliflower and add some pepper. It tastes very enjoyable, crisp and delicious, and it has a spicy taste, which is great. ?

Fried pork belly with cauliflower

Ingredients: 1 cauliflower (two cauliflowers are relatively large, so you can choose according to the situation if they are relatively small), a piece of fat and thin pork belly (or semi-fat and semi-thin pork), a few millet peppers (I chose a few according to my taste), and a few prickly peppers (I also chose a few according to my taste).

Seasoning: a few dried peppers (grab a handful casually), a little pepper granules, a piece of ginger, a large clove of garlic (or both), a spoonful of bean paste (just stir-fry in red oil, not too much), a proper amount of soy sauce, a little sugar, a little cooking wine, a proper amount of vegetable oil and a proper amount of salt.

Share the delicious cauliflower in the bowl today, so that you can't eat enough.

1. 400g of organic cauliflower is cut into pieces with appropriate size, washed and dried, 50g of pork belly is sliced, 6 pieces of millet are cut into inches, 60g of garlic is diced and patted loosely, and green garlic seedlings are cut into sections.

2. Seasoning: a little salt, sugar, chicken essence, Qianhetou Road 15g soy sauce and lard.

3. Heat the pot to 60% to 70% heat with salad oil, fry the cauliflower until it is half cooked, and pour it out when it is half cooked. The time should not be too long. Add water to the pot and pour cauliflower to quickly remove excess oil in a short time. Add lard to the original pot and stir-fry pork belly, pat garlic and stir-fry millet and spicy cauliflower to taste, quickly stir-fry green garlic seedlings and put them into hot pot.