Chinese Food
Roasted cauliflower
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Cauliflower, a scientific name of cauliflower, is also known as Broccoli , Broccoli , cauliflower . It belongs to Brassica oleracea, a cruciferous plant. It feeds on huge flower buds. It is one of the rare vegetables. Cauliflower is rich in vitamins and minerals, especially vitamin C, which is as high as 88 mg / 100g. It is more than twice as much as the same kind of cabbage, rape, etc., and more than twice as much as celery and apple. Before and after the discovery of tuberculosis by German biologist Koch, there was a pandemic of tuberculosis. Europeans used cauliflower juice to make medicines for cough and asthma. They were cheap and effective. They were called doctors of the poor. In modern China, cabbage is used to extract Vitamin U to treat stomach diseases. These two kinds of vegetables are really like twin brothers of cruciferous plants, which have made great contributions to medicine. Cauliflower is delicate, sweet and crisp, with less fiber, sweet and delicious taste, easy to digest after eating. Due to its delicate texture, it should not be heated for too long, so as not to lose its flavor due to soft and rotten. The common cooking method is blanching
Cooking ingredients
Cooking Steps
Step1:Wash the cauliflower. Boil a pot of boiling water in the pot. Blanch the cauliflower into the water.
Step2:Blanch the cauliflower in supercooled water and dry it with kitchen paper. Put it on a larger plate.
Step3:Add cumin.
Step4:Add oil.
Step5:Add chili noodles. If you don't eat spicy, you don't need to.
Step6:Mix well.
Step7:Evenly spread it on the baking tray with tin paper laid in advance. It's better to brush a layer of oil on the tin paper first.
Step8:After the ACA oven is preheated 180 degrees, place the cauliflower in the oven for about 20 minutes.
Step9:Take it out carefully after baking.
Step10:It's really delicious.
Step11:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
