The spring climate is dry, even if you like to eat meat, you can't be willful, too easy to catch fire, dry mouth. Vegetarian dishes are a better choice. In the spring, everything recovers, and many vegetables are seasonal. Stir-frying or cold mixing with these dishes will not disappoint you. I didn't like to eat cauliflower before, but I only accepted one method, that is, tomato and sea rice with two ingredients and fried together, which was delicious and delicious.
Cauliflower is also called cauliflower, cauliflower. It is more nutritious than the average vegetable. It contains protein, fat, carbohydrates, food fiber, vitamins A, b, c, e, p, u and minerals such as calcium, phosphorus, and iron. Cauliflower texture is delicate, sweet and delicious, easy to digest and absorb after eating, its young stem fiber, soft and delicious after cooking, suitable for the elderly, children and spleen and stomach weakness, digestive function is not strong to eat.
Cauliflower is rich in vitamin b and c groups. These ingredients are water-soluble and are easily decomposed by heat and lost, so boiled cauliflower should not be cooked at high temperature, nor is it suitable for boiling.
Ingredients required:
1/2 cauliflower, 2 tomatoes, 4 spoonfuls of tomato paste, a handful of sea rice, 2 grams of salt, 1 spoonful of sugar, cooking oil to taste, green onion to taste
method:
Peel the tomatoes and cut them into pieces and set aside.
2. Soak the rice in warm water for about 15 minutes.
3. Break the cauliflower into small pieces and wash.
4. Put an appropriate amount of cooking oil in the pot, add the green onion to the heat, then add the tomatoes and sauté, while frying, cut the tomato pieces with a spatula until the soup comes out.
5. Add the tomato sauce, salt and sugar, then add the sea rice and stir-fry well.
6. Pour in the cauliflower, low heat and sauté until the cauliflower is ripe. If you feel that the soup is small, you can add less water or water to soak in sea rice.