Stir-fried Chinese Sausage with Pagoda Cauliflower

Overview

Each 100 grams of pagoda cauliflower contains 2 grams of protein, 0.25 grams of fat, 1.3 grams of dietary fiber, 3.8 grams of sugar, 12 micrograms of carotene, 68 mg of vitamin C, 10.015 grams of vitamin B, and 0.06 vitamin B20. mg, vitamin E 0.09 mg and a variety of mineral components; contains flavonoids that can prevent infection, clean blood vessels, reduce cholesterol oxidation, and reduce platelet coagulation function; high content of vitamins A, C and carotene, which can increase skin elasticity. It has the effects of strengthening the body, preventing diseases and beautifying the body.

Tags

• hot dishes
• garlic
• pagoda cauliflower
• sichuan style sausage
• salt

Ingredients

Steps

1. 1 Rinse the cauliflower with water and soak in salt water for 10 minutes

   

2. 2 Add a few drops of oil and a little salt to boiling water, blanch the cauliflower into small pieces, then remove and set aside

   

3. 3 Boil the Sichuan sausage for 15-20 minutes, then cut into thin slices and mince the garlic

   

4. 4 Pour a little peanut oil into the pot. When the oil temperature is 50% hot, add minced garlic and sauté until fragrant

   

5. 5 Pour the chopped sausage into the pot, stir-fry over low heat to release the oil

   

6. 6 Pour the blanched pagoda cauliflower into the pot and stir-fry over medium heat for a while

   

7. 7 Because Sichuan-style sausage is still very salty after being boiled in water, just add a little salt to taste

   

8. 8 Because Sichuan-style sausage is still very salty after being boiled in water, just add a little salt to enhance the flavor

   

9. 9 Turn off the heat and put it on a plate. The cauliflower has a crispy texture with a little spicy sausage and garlic flavor