"Stir-fried cauliflower with radish and mushroom"(creatively named on November 30)
Introduction to cooking methods:
Add water, oil and salt into a wok, bring to a boil over high heat, add mushrooms and carrots, cook the mushrooms until they taste, then add cauliflower and cook until they are done, then sprinkle with chopped green onion, stir fry slightly, season, and serve on a plate.
Features:
1. Operation with low carbon, low oil temperature, and no smoke. The ingredients are ordinary, the ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate, smooth and peaceful.
2. The dishes are bright in color, with the aroma of green onions, and the aroma is overflowing. The mushrooms are delicious, the carrots are slightly sweet, the cauliflower is refreshing and delicious. The taste is rich and subtle, and the nutrition is balanced;
3. Vegetable plants, roots, flowers and fruits rich in minerals, trace element nutrients and cellulose are especially suitable for children during growth and development, as well as rehabilitation and health treatment.
Nutritional value:
Carrots: Carrots have the effects of nourishing liver and improving eyesight, relaxing diaphragm and broadening intestines, strengthening spleen and eliminating cancre, enhancing immune function, lowering blood sugar and lowering lipids.
Mushrooms: Mushrooms are sweet and cool in nature, and belong to the stomach and large intestine meridians. They are beneficial to the spirit and appetite, phlegm and qi, and nourish the spleen and qi. They are effective in treating lack of energy, reduced appetite, phlegm nucleus condensation, vomiting and diarrhea, and turbid urine. It has a therapeutic effect.
Cauliflower: Cauliflower is cool in nature and sweet in taste; it can nourish the kidney and essence, strengthen the brain and bones, replenish the spleen and stomach. It has a dietary therapy assisting effect on chronic illness, weakness of limbs, tinnitus and amnesia, weakness of the spleen and stomach, and childhood development delay.
stir-fried cauliflower with radish and mushroom
Recipe Recommendations
- carrots 1 piece
- mushroom 150g
- cauliflower 500g
- chives 4 pieces
- fine salt Follow your taste
- white granulated sugar Follow your taste
- pepper 2g
- starch a little
- MSG Follow your taste
- olive oil 15ml
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried cauliflower with radish and mushroom
1
Wash the carrots and cut the hob blocks with a knife.
2
Wash the mushrooms and slice them.
3
Use a knife to insert the cauliflower from the stem and break it into four pieces.
4
Cut off the old stems with a knife.
5
Break the cauliflower into inch pieces with a knife (Note: cauliflower is fragile and difficult to cut with a knife), then soak in water for 20 minutes and rinse.
6
Place the processed ingredients on the side dish for later use.
7
Add about 150ml of water to the pan, pour in a proper amount of cooking oil and sufficient fine salt, and bring to a boil over high heat.
8
After the water, oil and salt are boiled, add the processed carrots and mushrooms.
9
Stir the ingredients with a spatula until evenly mixed.
10
Cover the lid and cook over high heat for a while to dissolve the mushroom aroma.
11
After the mushroom aroma dissolves, stir and season slightly.
12
Add the processed cauliflower and stir fry slightly.
13
Cover the pot and cook the cauliflower.
14
After the cauliflower is cooked, add chopped green onion, stir fry, harvest, season, and thicken. Serve on a plate.
15
Picture 1 of the finished product of "Stir-fried cauliflower with radish and mushroom".
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Picture 2 of the finished product of "Stir-fried cauliflower with radish and mushroom".
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Picture 3 of the finished product of "Stir-fried cauliflower with radish and mushroom".
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Illustration of the finished product of "stir-fried cauliflower with radish and mushroom".stir-fried cauliflower with radish and mushroom Make Tips
Friendly Reminder: Cauliflower can help prevent cancer: Cauliflower contains trace elements with antioxidant and anti-cancer properties; long-term consumption can reduce the risk of breast cancer, colorectal cancer, gastric cancer, and other cancers.
Can cleanse blood vessels: Cauliflower is one of the foods richest in flavonoids. Besides preventing infections, flavonoids are also excellent blood vessel cleansers that can prevent cholesterol oxidation and stop platelets from clumping together, thereby reducing the risk of heart disease and stroke.
Rich in Vitamin K: Some people bruise easily from minor bumps and injuries due to a lack of Vitamin K in the body. The best way to supplement this is to eat more cauliflower.
Can detoxify the liver: Eating more cauliflower strengthens blood vessel walls, making them less prone to rupture. Its rich Vitamin C content enhances the liver's detoxification ability and improves the body's immunity, helping to prevent colds and scurvy.
Cauliflower is a Vitamin C messenger: The Vitamin C content in cauliflower is extremely high. It is not only beneficial for human growth and development, but more importantly, it can improve immune function, promote liver detoxification, strengthen physical constitution, increase disease resistance, and boost the body's immune system.
It is particularly effective in preventing and treating gastric and breast cancer. Research indicates that serum selenium levels drop significantly in gastric cancer patients, and the concentration of Vitamin C in gastric juice is significantly lower than in normal people. Cauliflower not only provides a certain amount of selenium and Vitamin C but also supplies rich carotene, which helps prevent the formation of precancerous cells and inhibits tumor growth.