Chinese Food
Haimi tomato cauliflower
(187967 views)
Cauliflower is rich in protein, fat, carbohydrate, food fiber, vitamins and minerals. The content of vitamin C in cauliflower and cauliflower is higher. The content of vitamin C in every 100g is 85100mg, which is 4 times higher than that of Chinese cabbage. The content of carotene is 8 times higher than that of Chinese cabbage. The content of vitamin B2 is 2 times higher than that of Chinese cabbage. The nutrition and function of white and green cauliflower are basically the same. The carotene content of green cauliflower is higher than that of white cauliflower. Cauliflower is tender and delicious. It is easy to digest and absorb after eating.
Cooking ingredients
Cooking Steps
Step1:Cut the cauliflower into small pieces and soak in salted water for ten minutes.
Step2:Blanch the cauliflower in boiling water for 23 minutes.
Step3:Wash the Haimi and soak it in warm water.
Step4:Dice the soaked sea rice.
Step5:Wash the tomatoes and dice them.
Step6:Add a little oil in the wok. After the oil is hot, add the chopped green onion, ginger and sea rice to the wok. After smelling the fragrance, add the diced tomato and stir fry it to make tomato sauce. Add a little sugar to taste. Then add a little soy sauce to mix.
Step7:Add the boiled cauliflower and stir fry for a while. Pour the water just soaked in the sea rice into a little stew.
Step8:Cook in salt to taste and then leave the pot.
Cooking tips:There are skills in making delicious dishes.
