Which do you like best, organic broccoli or cauliflower? Tell me about its practice.

The scientific name of cauliflower is cauliflower, which is also called cauliflower in our north. This is a vegetable that we all often eat. It is white and clean. It looks like a big white cloud and a big piece of white cotton. It is very beautiful and pleasing to the eye.

There are two kinds of cauliflower in the market, one is cauliflower and the other is organic cauliflower. I remember the first time I saw organic cauliflower, I thought it was the cauliflower of my elders, because there was a gap in the middle of its flower ball. If you look at the surface of the flower ball carefully, there are many small granular flowers, the surface color is a little yellow, and its stems are slender and irregularly scattered, so it is more organic cauliflower. For ordinary cauliflower, it is a bit ugly, but unexpectedly, the taste of organic cauliflower is better than cauliflower, especially crisp and refreshing, while the taste of ordinary cauliflower is still a bit hard, and organic cauliflower is more nutritious. More importantly, it is the irregular shape of organic cauliflower that makes it easier to absorb the aroma of juice when cooking, so it will be more delicious, so I said.

There are many ways to make organic cauliflower, and I will share two of them with you now. These are two home-cooked dishes, simple and delicious. I hope you will like them.

The first course, "black bean fragrant cauliflower", is rich in black bean flavor, slightly spicy, and the cauliflower is crisp and refreshing, which is particularly delicious. The specific operation steps are as follows: 300g of organic cauliflower, 5g of fermented soybean, 0g of dried red pepper10g (this can be adjusted according to your own preference), 3g of garlic and 5g of chopped green onion.

3g of seasoning salt, soybean oil 10g.

Specific process

Remove the roots of organic cauliflower, cut along the roots with a knife, replace them with small flowers, put them in a clear water basin, soak them in a little salt for ten minutes, and then wash them for later use. Chop the lobster sauce with a knife, slice the garlic and cut the onion into chopped green onion. Boil the water in the pot, boil it, add a little salt and oil, blanch the cauliflower, cook it again, turn it slightly, blanch it evenly, it is transparent, with a hint of green, and it looks good. Take it out to cool, and then control the water for later use. Heat oil in a pot, add garlic slices and chopped green onion, then add lobster sauce and dried chili, stir-fry, add cooked cauliflower, stir-fry quickly, add 3g salt, stir-fry evenly, and finally add 10g lobster sauce to enhance its lobster sauce flavor, stir-fry evenly again, and then serve as a delicious "lobster sauce cauliflower". Tips When cutting cauliflower, you can cut it down along the root in turn, which can prevent cauliflower from being chopped. Soaking in a little salt water can effectively remove impurities and residues. The blanching time of cauliflower should not be too long. On the basis of douchi, it should keep its crisp and tender taste and enhance the flavor of douchi. Salt should be moderate, because lobster sauce is salty.