Today's subversion is a light home-cooked dish-cauliflower in tomato sauce. I wonder if other families will do this,
Anyway, it appears quite frequently in our home. It's delicious, I like it. Even Brother Lin, a pure carnivore, likes it. He settled the soup base in this plate that he fried today. It shows that it's still quite delicious ~~
Cauliflower in tomato sauce
By CathyNader
Recipe Recommendations
- cauliflower appropriate amount
- tomatoes One flap
- garlic cloves appropriate amount
- starch a spoonful
- ketchup a big spoonful
- edible oil appropriate amount
- salt appropriate amount
- eggs two
- sweet and sour
- fried
- ten minutes
- simple
Steps for Cauliflower in tomato sauce
1
Break cauliflower into small flowers; cut one tomato into cloves; slice garlic cloves; 1 spoonful of starch; 1 spoonful of ketchup; cooking oil; salt; two eggs.
2
Pour the oil into a hot pan, pour in the eggs, solidify and take out for later use.
3
Pour a little oil into the pan, stir-fry the garlic slices until fragrant, add tomatoes and 1 spoonful of salt, and stir-fry until soft.
4
Add the cauliflower and a tablespoon of water and stir fry for about 6 minutes.
5
Stir well the starch with water to thicken and collect the juice. Pour in the eggs and ketchup and stir fry for 2 minutes.Cauliflower in tomato sauce Make Tips
Affectionately Peppered: 1. Cauliflower is also known as Caihua or Huayecai. 2. When making this dish, break the cauliflower into smaller florets for better flavor absorption. 3. When scrambling eggs, adding a little water or a few drops of vinegar will make the eggs fluffier.