Chinese Flowering Cabbage (Cauliflower) Stir-Fry: Delicious, Crisp, and Downable for Just 2 Yuan!
Hello everyone, I'm Shuchen, a person who loves to cook all kinds of dishes and enjoys sharing family meals
Chinese flowering cabbage, also known as cauliflower, is a very popular vegetable. It has a delicious flavor and is also very nutritious, rich in vitamins, protein, and calcium. It is suitable for seniors and children to eat. Now is the season when Chinese flowering cabbage is in season, and the price in our area is very cheap, only 7 mao per (about 2 yuan), so buying one head of Chinese flowering cabbage is very cost-effective
Chinese flowering cabbage is a versatile ingredient that can be used with both meat and vegetables, and can be stir-fried or served cold. No matter how you cook it, Chinese flowering cabbage will bring you a good taste experience. Today, Shuchen will share a recipe using Chinese flowering cabbage, tomatoes, and green peppers. It is sour and crisp, and suitable for downing. If you like it, you can try it!
Tomato and Chinese Flowering Cabbage Stew
Ingredients: Chinese flowering cabbage, tomatoes, green peppers
Accessories: garlic, scallions, ginger
Seasonings: light soy sauce, salt, oyster sauce, cornstarch, white sugar, white pepper
Instructions:
1. First, wash the Chinese flowering cabbage thoroughly, remove the dirt and impurities, you can also soak the Chinese flowering cabbage in a weak salt solution to kill bacteria and insects, then cut the Chinese flowering cabbage into small florets.
2. Cut the tomatoes into small pieces after removing the core, and the green peppers into rhombus slices. Cut the scallions into scallion segments, ginger into ginger slices, and garlic into garlic segments. After cutting, put them together for later use.
3. Bring a pot of boiling water to a boil, and add 2 grams of salt to increase the flavor.
4. Pour in a few drops of vegetable oil to form an oil film and reduce nutrient loss. Then, add the Chinese flowering cabbage to blanch in hot water. Blanching the Chinese flowering cabbage for 1 minute and then draining the water.
5. Add an appropriate amount of vegetable oil to a pot, heat the oil, then add the scallions, ginger, and garlic to sauté and bring out the aroma of the spices.
6. After the spices are fragrant, add the tomatoes, cook the tomatoes until softened and release their juice.
7. After the tomatoes are soft, add 3 grams of oyster sauce, 3 grams of light soy sauce, 1 gram of white sugar to enhance the flavor, and 2 grams of salt for seasoning. Stir-fry until the seasonings are dissolved. Then, add a little water to the pot.
8. Next, add the blanched Chinese flowering cabbage.
9. Stir-fry the Chinese flowering cabbage for about 1 minute until it is seasoned.
10. Finally, add the green peppers and stir-fry for about 30 seconds until the green peppers are slightly cooked and the oil is out. Before serving, add a little cornstarch to make the sauce thicker. This way, the sauce coats the ingredients, making them even more delicious. Stir-fry evenly and serve.
It's done! We have finished the tomato and Chinese flowering cabbage stew. It is crisp and refreshing, sour and downing. I hope you enjoy it.
Tips:
Some people like the crispness of Chinese flowering cabbage, and some like the soft tenderness. If you like crispness, be careful to reduce the cooking time. If you like soft, cook it for a longer time.
