Chinese Food
Stir Fried Cauliflower with Sichuan Bacon
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No. 2.5. Day n of the epidemic. My family would like to eat cauliflower. There is some meat in general. Take out the stock of bacon in the refrigerator.
Cooking ingredients
Cooking Steps
Step1:The first step is to wash the Chinese bacon detergent in hot water. Put it into the pot and add water to cook it half cooked. Remove and drain the water to cool it. Slice the Chinese bacon. The thickness is moderate. The import is fertilizer but not greasy that thickness (I like the thickness is moderate and thin). In addition, boil the cauliflower in the pot and blanch it. The soft food is more blanched. The hard food is blanched and the color is changed. If you eat it salty, you can put it in the boiling water and drain it or add salt to the cauliflowe
Step2:The second step is to heat the pot. Add a small amount of oil and heat it. Add bacon and stir fry until it turns golden yellow. Meat rolls (I like one or two garlic slices of garlic and stir fry them together. I don't need to use them anyway) add cauliflower and stir them evenly. Cover the pot and keep it for less than a minute. Add salt and MSG and stir them evenly and taste them. Put garlic sprouts and stir them evenly and start the pot
Step3:Finished product. It's not good to take photos when the bowl is small. The taste is first-class. Taste it. The bacon flavor is not affected by anything. The cauliflower is crispy to the extreme. Ha ha. Neszan, come on. Let's turn black togethe
Cooking tips:ා bacon to wash, to cook, to have no smell. Pure bacon flavor. Comfortable ා cauliflower to blanch. Directly fried not soft. Like many say when fried into the water small boil that is not bad bacon, garlic and cauliflower combined with the three beautiful fragrance ා like garlic is not recommended more. One or two into the taste just right to cook delicious skills.
