Sautéed Cauliflower with Cherry Tomatoes
Overview
Cauliflower, also known as cauliflower, broccoli, cauliflower, broccoli, broccoli, comes in white and green varieties, and the green ones are called broccoli and broccoli. Rich in protein, fat, carbohydrates, dietary fiber, vitamins and minerals. Cherry tomatoes, also known as small cherries, pearl tomatoes, and cherry tomatoes, can be used as both vegetables and fruits, and can also be made into preserves. Contains substances such as glutathione and lycopene, which can promote human growth and development, enhance resistance, and delay aging. The content of vitamin PP is the highest among fruits and vegetables. It protects the skin, maintains the normal secretion of gastric juice, and promotes cell production. Sweet and sour, light stir-fry. Ingredients: 150 grams of cherry tomatoes, 150 grams of cauliflower. Ingredients: 5 grams of chives, appropriate amounts of refined salt, tomato paste, and cooking oil.
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Ingredients
Steps
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Ingredients.
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Pick small florets of cauliflower, soak them in salt and wash them thoroughly.
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Wash and cut cherry tomatoes in half.
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Finely chop chives.
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Heat oil in a pan, add cauliflower and stir-fry. Add a little boiling water while frying.
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Add cherry tomatoes and stir-fry together.
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Stir-fry for a few times then add tomato paste and stir-fry evenly.
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Add chopped green onion and stir-fry evenly.
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Load the disc.
