Sautéed Cauliflower with Tomatoes

2024-06-21 10:16:41  Views 2 Comments 0

Health benefits

Cauliflower: protect liver, enhance immunity, antioxidant

Ingredients

Local tomatoes ( Several (according to personal taste) )
Cauliflower ( one )
Edible oil ( a little )
Salt ( appropriate amount )
Sugar ( a little )
Chicken powder ( appropriate amount )
Starch ( a little )

How to make stir-fried cauliflower with tomatoes

  • Illustration of how to make stir-fried cauliflower with tomatoes 1

    1.Cauliflower Choose good ones, break them into small florets, cut off the roots, wash, blanch, dry and set aside.

  • Illustration of how to cook cauliflower with tomatoes 2

    2.Wash some tomatoes, blanch them in boiling water, and then peel them easily Remove the skin and cut into small pieces.Then, chop green onions.

  • Illustration of how to stir-fry cauliflower with tomatoes 3

    3. Heat the cold oil in the pan, add the chopped green onion and sauté until fragrant.

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    4.When the green onions are almost golden brown, add tomatoes and stir-fry.

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    5.Add salt, chicken powder, a little sugar, and continue to stir-fry evenly.

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    6. Stir-fry until the tomatoes are no longer formed.

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    7. Pour in the cauliflower and continue to stir-fry for two minutes.At this time, the smell of cauliflower and tomatoes It will be blended.At this time, with a thin hook, the tomato juice will easily hang on the cauliflower, improving the appearance and taste.

  • Illustration of how to stir-fry cauliflower with tomatoes 8

    8. Remove from the pan and plate.The reason why this simple home-cooked dish has been popular for a long time is that it is sweet and sour, economical, and has high nutritional value.It can beautify, fight cancer, delay aging, enhance appetite...there are so many effects.

Tips

1.Tomatoes are the key to the taste of this dish.Try to use ripe local tomatoes to achieve the best results.In order to remove it easily, you can scrape it with a spoon or roll it in boiling water, and then it will be easy to remove it.
2.Blanch the cauliflower in advance in order to remove its special taste and prevent a large amount of water from being released during later frying, which will affect the consistency of the taste.
3.I am usually used to frying tomatoes until they are very soft or even shapeless before adding cauliflower, in order to make the sweet and sour taste richer, but the finished product is slightly inferior visually.This can be adjusted appropriately according to personal taste and preferences.

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