Chinese Food
Cauliflower in dry pot
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Dry pot dishes are very popular. It combines the two cooking features of hot pot and stir fry. Spicy cauliflower is a very delicious home dish. Generally, the cauliflower we ordered in the restaurant is very salty and tastes strong. It has something to do with the cooking methods in the restaurant. It's not good for our health to overeat salty dishes. So when we make cauliflower in our own home, we can make some changes by ourselves. Let the spicy cauliflower not only eat but also benefit our health. Today's upload of this cauliflower is very simple. Of course, there is no cauliflower at home. It doesn't mean that you can't cook it. Ordinary wok can make delicious cauliflower. As long as you make water as much as possible when you stir fry, stir fry it to dry and smell it. The prepared cauliflower in the dry pot is slightly spicy outside, and has a strong smell of Douchi. It's sweet and crisp after biting in, and has the sweet taste of cauliflower itself. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Wash and remove the cauliflower into small flowers. Add a little salt to the pot. Put the cauliflower in the boiling pot and blanch for about two minutes. Remove and rinse with cold water until it is completely cool. Drain for standby.
Step2:Cut the streaky pork into thin slices. Pat the garlic flat with the back of the knife.
Step3:When 70% of the oil in the pot is hot, stir fry garlic.
Step4:Put the pork slices into the pot. Stir with medium heat until the surface changes color. Continue to stir for a while. Force the fat part out of the oil.
Step5:Add in the bean paste and stir fry. Pour in the red pepper and cauliflower. Stir for a few times. Add in the bean paste and stir fry. Pour in the red pepper and cauliflower. Stir for a few times.
Step6:Add in the soy sauce and sugar. Turn the heat to stir fry for about one minute.
Step7:Finally stir fry for a few times. Cover the pot and simmer for about one minute. Turn off the heat.
Cooking tips:1. Soak the cauliflower in light salt water. It can force out small insects that may be inside. It also has bactericidal effect. 2. The blanching time of cauliflower should not be long. After the blanching water is taken out, rinse it with cold water to cool down. Then the cauliflower will have a crispy taste. If you like the crispy taste, you can extend the blanching time and remove it without using cold water. There are skills in making delicious dishes.
