Chinese Food
Griddle cooked cauliflower griddle
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Cauliflower in dry pot is a traditional famous dish of Han nationality in Hunan Province. It belongs to the category of Hunan cuisine. The meat is thin and crispy. There is no fat taste. Cauliflower is wrapped with the flavor of Ganma sauce. Each cauliflower is stir fried to the taste. The taste is crisp.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Take the root of the cauliflower and cut it into small pieces.
Step3:Wash and slice the pork.
Step4:Cut the red pepper into sections. Slice the garlic. Cut the green onion into small sections. Peel and shred the ginger for standby.
Step5:Pour oil into the pot. Stir fry the meat slices under the pot. Stir the oil out of the meat.
Step6:Add the onion, garlic, ginger and red pepper. Stir fry to taste.
Step7:Add 2 spoonfuls of dried mom. Stir fry the cauliflower.
Step8:Add more than half of the sugar, 1 teaspoon of salt, less water, stir fry until done, and then put into a pan.
Step9:Wang Hong in the dry pot world. Take a picture.
Cooking tips:1. The streaky pork should be watered first and then sliced. It's more convenient to form. 2. The old Ganma will be more delicious if you chop it up a little. Old Ganma's saltiness is enough. There's no need to add more salt. 3. If the final product is put in an open furnace, stir fry the cauliflower until it is seven ripe. There are skills in making delicious dishes.
