Chinese Food
Big pot cauliflower
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In fact, I don't understand. Such a simple dish. Simple ingredients, simple taste. Why so many people are fascinated. Almost every Hunan restaurant has this dish on its menu. Every time I go to a restaurant to have a meal, when I come to order some vegetables, this dish must also be the first choice. This kind of cauliflower in Hunan restaurant is quite different from that in the north or at home. The martial arts secret of making this dish is that you can't add water. No matter it's the usual way to blanch the cauliflower before frying, or add water to stew it in the process of frying. The whole dish is for dry taste. If possible, it can be like a restaurant. First fry the cauliflower in the oil pan and then fry it. It is usually made in the home. It needs a little more oil to stir the cauliflower slowly to the taste. The flavor of meat and ingredients should be fully stirred into the cauliflower.
Cooking ingredients
Cooking Steps
Step1:Sliced pork. Sliced green garlic, green pepper and dry red pepper. Sliced garlic.
Step2:Break the cauliflower into small pieces. Soak in salt water for 15 minutes, then wash and drain.
Step3:Put cooking oil in the pot and heat it up. Stir the pork slices under the pot and stir them to make the flavor. Then put in the dry red pepper and garlic slices and stir fry them.
Step4:Put the cauliflower in the pot. Stir fry until golde
Step5:Add salt, cumin and steamed fish and soy sauce and stir well.
Step6:Add in green pepper and green garlic leaves and stir fry them.
Cooking tips:1. This dish needs more oil to stir fry. Do not add water. Always stir fry it in a dry way to make it more fragrant. 2. It takes some time to stir fry the cauliflower. Stir the cauliflower in yellow and crispy. If possible, fry the cauliflower in the oil pan until golden, drain and then fry. 3. It's better to use red pepper instead of green pepper. In addition, it's not easy to buy garlic leaves in America. I use leek leaves instead. There are skills in making delicious dishes.
