Chinese Food
Cauliflower in dry pot
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Because of the low fiber content of cauliflower, and the high pectin and hemicellulose content of cell wall, over cooking will not only lose a lot of nutrients, but also easily make cauliflower too soft and rotten to affect the taste. If you choose blanching water, it is recommended to add vinegar or lemon juice. It can keep the cauliflower color and taste chewy. In order to taste crispy, we only need to soak it in salt water, remove some water, add some salt taste, and soak it in salt water. It can let the cabbage insect run out. It also helps to remove residual pesticides. The degree of fried streaky pork can be determined according to personal preference. It's dry. The meat is not greasy. It's a little crispy. The oil will also make the cauliflower taste a little creamy. Add seasoning and ingredients. It's this kind of dry pot cauliflower with high value and connotation.
Cooking ingredients
Cooking Steps
Step1:Cut cauliflower into small piece
Step2:Soak the cauliflower in salt water for 30 minute
Step3:Pork slice
Step4:Sliced garli
Step5:Red pepper cut sectio
Step6:Dry pepper cu
Step7:Sliced ginger and slice
Step8:Flatten and peel garli
Step9:Heat the pot and put a little oil in it, then stir fry the streaky pork in a small heat to get the oil. Stir fry until you like the taste, and then dish it out
Step10:Put in ginger, garlic, dried pepper, green garlic and stir fry until fragran
Step11:Stir fry with cauliflowe
Step12:Stir fry cauliflower to Microsoft, then add pork, soy sauce, soy sauce and stir fr
Step13:Stir fry in red peppe
Step14:Put in the green garlic and stir fry it out of the po
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