The practice of dry pot cauliflower, the practice of dry pot cauliflower

Ingredients: 400 grams of cauliflower, 100 grams of pork belly, 2 teaspoons of Haitian time-honored "first course" first course soy sauce, 1 red pepper, garlic, chives, a little salt, and an appropriate amount of oil.

Method] 1The cauliflower is washed in salted water and cut into small florets, cooked and dried. Cut the pork belly into slices, cut the red pepper into sections, slice the garlic, and cut the chives into pieces for later use.

2.Heat oil in a pan, add sliced pork belly and stir-fry, then add the boiled cauliflower and stir-fry and cover the pot and simmer for a while.

3.Add red pepper segments, garlic slices, chives and Haitian time-honored "first course" soy sauce and stir-fry for a while. 1. Peel the cauliflower with a knife and rinse it with water, and then rinse it with water for later use.

Wash and slice the mushrooms, wash the Xiuzhen mushrooms, wash the green and red peppers and cut them into small pieces, slice the ginger and garlic, and cut the green onion into small pieces for later use;

2. Put oil in the wok, when the oil is warm, fry the dried chili peppers, peppercorns, ginger and garlic slices until fragrant, and then add the bean paste, Lao Gan Ma tempeh sauce and green onion white and stir-fry to make it fragrant;

3. Pour in the cauliflower and stir well, add an appropriate amount of soy sauce, salt and sugar, stir well, add green and red peppers;

4. Add Xiuzhen mushrooms and mushrooms and stir-fry until the mushrooms are cooked, add an appropriate amount of chicken powder to taste;

5. Then you can put it into a dry pot and sprinkle the green onion segments on the table. Ingredients: 400 grams of cauliflower, accessories: 2 green garlic, 100 grams of pork belly, seasoning, a little salt, 4 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 4 Chaotian peppers, 1 tablespoon of lard (refined), 1 tablespoon of vegetable oil, 1 teaspoon of sugar.

1.Soak the whole cauliflower flowers face down in lightly salted water for 15 minutes, then wash and break into small florets;

2.Wash the pork belly and cut it into thin slices, cut the green garlic into sections, cut the pepper into sections, and cut the garlic into slices;

3.Boil a pot of boiling water, add cauliflower, add a little salt and blanch for 1 minute, remove and drain;

4.Heat the lard and vegetable oil in a wok, add the pork belly slices and stir-fry until fragrant, and serve;

5.Add chili peppers and garlic slices to stir-fry until fragrant;

6.Add the cauliflower and fried pork belly and stir-fry over low heat;

7.Cook in cooking wine and light soy sauce, add white sugar and stir-fry for a while;

8.Add green garlic and salt and stir-fry until the green garlic will change color, then pour it into the pot and put it on the stove to stew and eat. [Ingredients] 500 grams of cauliflower, 50 grams of pork belly, 20 grams of fatty meat, Chaotian pepper, green garlic, garlic cloves, soy sauce, steamed fish soy sauce.

Step] 1First wash the cauliflower and divide it into small flowers, it is not advisable to cut it directly with a knife, and then blanch it with hot water and a little salt to control the water;

2.Heat another pot and put a little oil, put in the fat meat cut into thin slices and stir out the oil, and then cut the pork belly into thin slices, and see the pork belly shrink into two ends and a concave middle, and the fragrance can be produced;

3.Then add the blanched cauliflower, garlic slices, and chili peppers, stir-fry the fragrance of the cauliflower, add soy sauce and soy sauce, stir-fry over high heat to reduce the juice, and finally add green garlic and stir-fry for 20 seconds to get out of the pot.

hello！I'm a spicy must-order dry pot cauliflower. It is a common dish in Hunan cuisine, compared with hot pot and soup pot, it has less juice and more flavor. The characteristic is that the taste is spicy and fragrant, and the combination of meat and vegetables is a pot of fragrant.

Home version of the dry pot cauliflower preparation.

Dry pot cauliflower is a dish made of cauliflower, Xiuzhen mushrooms, mushrooms, green and red peppers as the main ingredients, with bean paste, tempeh paste, dried chili peppers, Sichuan peppercorns, ginger slices, garlic slices, green onions, soy sauce, salt, chicken powder, sugar as auxiliary materials, the taste is spicy.

Dry pot cauliflower. Material:

500g cauliflower, 100g pork belly, 2 red peppers, 2 tablespoons of soy sauce, spoon of salt, appropriate amount of ginger and garlic.

Method: 1. After rinsing the cauliflower, use a knife to eliminate it into small flowers, soak it in light salt water for 10 minutes, then wash it and set aside; Wash the pork belly, slice it and set aside; Wash the red pepper and cut into rings; Ginger and garlic sliced and finely chopped;

2. Put oil in the pot, add ginger slices and minced garlic and stir-fry until fragrant, then add the pork belly, stir-fry the oil and push the meat aside;

3. Turn on high heat, put in the cauliflower, continue to stir-fry, then cover the pot, turn back to medium heat and simmer for 30 seconds, when you can see that the cauliflower is a little burnt, put in the red pepper, stir-fry evenly, add a spoonful of soy sauce, add salt and stir-fry well before starting the pot.

And the restaurant a taste of the dry pot cauliflower recipe.

Prepare the ingredients, wash and set aside.

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The cauliflower is divided into large flowers and soaked in salted water for 10 minutes with the flowers facing down. The pesticide that was divided into small flowers and was afraid of soaking out went through the incision

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Take advantage of the poor soaking effort to cut the accessories and prepare.

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I use a cast iron pot, and it still requires some skill to use it, and I have to burn the pot until it smokes so that it doesn't stick to the pan.

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Then pour the oil, it doesn't take much, because the fat pork belly will also boil out the oil.

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Remove the pork belly from the pan.

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Stir-fry for half a minute, then spread out and boil the oil.

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While the oil is boiling, divide the cauliflower into smaller florets.

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After dividing the oil, it is almost boiled.

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Cauliflower under the pot oak envy.

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Put all the trimmings together except celery.

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Stir-fry for 3 minutes (not a cast iron pan or non-stick pan may burn, you can sprinkle cooking wine while stir-frying), draw circles and sprinkle in the cooking wine, so that evaporation on the side of the pot will make the dish very fragrant. I bought it in a bag, and if it's in a bottle, don't force it to draw circles.

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Sprinkle in the salt evenly and sauté. The taste of cauliflower is not very good, so you must pay attention when putting the seasoning, so as not to have a whole salt on one side and no taste on the other side.

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Add fuel consumption.

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Add light soy sauce. <>

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Add the celery. <>

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Fry for half a minute. <>

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Remove from the pan. The addition of celery is super good!

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Tips: Don't blanch, don't blanch, don't blanch! Say the important thing three times.

If the stir-frying process feels dry, sprinkle cooking wine and do not add water.

Celery must be put and match it with cauliflower! Don't forget to turn in your homework.

Preparation of dry pot cauliflower:

Ingredients: 400 grams of cauliflower, 200 grams of pork belly.

Excipients: 2 peppers, 30 grams of chives, 10 grams of ginger, 5 spicy millet, 10 grams of garlic, 10 ml of peanut oil, 30 grams of Pixian bean paste, 2 grams of sugar.

Steps: 1. First of all, we need to prepare all the ingredients needed to make this [dry pot cauliflower]: a fresh cauliflower, a piece of pork belly, 2 string peppers, 30g chives, 10g ginger, 5 millet spicy, and 10g garlic.

2. Use a knife to divide the cauliflower into small florets along the cauliflower handle and clean it with water. Add an appropriate amount of water to the soup pot and bring to a boil over high heat, drop a few drops of oil, sprinkle a small amount of salt, pour in the cauliflower blanching water for 1 minute, remove it immediately, soak it in cold water, and then drain the water for later use.

3. Wash the chives and cut them into sections, cut the ginger and garlic into slices, wash the pepper and millet spicy and cut them into chili rings for later use.

4. Wash the pork belly, drain the water, put it on the cutting board and cut it into thin and uniform slices with a knife.

5. Put the wok on the stove over medium heat until the palm is hot, pour in a small amount of peanut oil, put in the cut pork belly slices when the oil temperature is 30% hot, and slowly stir out the fat in the pork belly over low heat. Until the edges of the pork belly are upturned and slightly browned. Then add chili rings, ginger slices, garlic slices, green onion segments and Pixian bean paste, and fry the red oil and fragrance over low heat.

6. Then pour in the cauliflower and stir-fry it quickly, because the cauliflower has been blanched before, so you don't need to fry it for too long.

7. Stir-fry until the edge of the cauliflower is slightly burnt, add a little sugar to enhance the freshness, stir-fry evenly and then put it out of the pot and put it on the plate. The spicy is enjoyable, and the delicious dry pot cauliflower is ready.

8. The finished product is as follows.

Ingredients: 450 grams of cauliflower, 200 grams of pork belly, 3-4 slices of ginger, appropriate amount of coriander, 3-4 cloves of garlic, a spoonful of light soy sauce, a spoonful of spicy sauce, a small spoon of salt, and a little cooking oil for socks.

Steps: 1. Prepare materials.

2. Soak the cauliflower in lightly salted water for 10 minutes.

3. Wash and tear into small flowers.

4. Blanch in boiling water for 1-2 minutes, remove and set aside.

5. Slice the garlic, shred the ginger and cut the coriander.

6. Slice the pork belly thinly.

7. Pour a small amount of cooking oil into the wok, add the pork belly slices, and stir the oil over medium-low heat.

8. Add shredded ginger and garlic slices and stir out the fragrant empty bushes.

9. Add a spoonful of light soy sauce and a teaspoon of salt after stir-frying.

10. Add the cauliflower, stir-fry for 2-3 minutes, and fry for a while if you like to eat a little rotten.

11. Add a spoonful of hot sauce, stir-fry evenly, add coriander segments and get out of the pot.

12. a finished product.

<> "Dry pot cauliflower method.

Ingredients: cauliflower, dried chilies, pork belly, etc.

Method: Break the cauliflower into small pieces, clean the object with the bark branch to control the moisture, clean the pork belly and cut it into small pieces, and absorb the water cover difference on the surface.

Heat the oil, put in the pork belly slices, stir-fry the excess oil, add the ingredients and stir-fry until fragrant, add a spoonful of bean paste to fry the red oil, pour in the cauliflower and fry softly, add the seasoning and stir evenly, add the green and red peppers and stir-fry to taste, sprinkle the green onion to get out of the pot.

Dry pot flowers. I like to eat this dish all year round, especially in winter, ** is very close to the people, 3 yuan a catty or even sometimes only 2 yuan a catty, every time I see it, I will buy a big flower back, add some green garlic and celery to fry and eat, or add it when shabu shabu is added in winter, more often I will make a dry pot cauliflower, hot on the table delicious and eat.

Ingredients: Appropriate amount of cauliflower, a small piece of pork belly.

Excipients 1 teaspoon chili paste, 2 dried chili peppers, 3 garlic cloves.

A pinch of coriander, seasoning, light soy sauce, sugar, chicken essence, and a pinch of balsamic vinegar.

Method First of all, we break the cauliflower into small florets, then soak them in lightly salted water for 15 minutes, and finally wash them several times and drain them for later use.

2.Peel the pork belly, then cut into small balls and lightly chop the garlic.

3.Heat the pan with cold oil, over medium-low heat, add the pork belly and garlic cloves and stir-fry until the meat slices become transparent, then add a small spoon of chili sauce (this amount is increased or decreased according to your taste).

4.Continue to stir the red oil over medium-low heat.

5.Then put the processed cauliflower into medium heat and stir-fry constantly.

6.Stir-fry until the cauliflower is soft and cooked, then add seasonings and stir-fry evenly, sprinkle in the coriander segments, and remove from the pan.

7.Look, isn't it very appetizing? You can eat 2 more bowls of rice.

Tips.

If you want to shorten the stir-fry time, the cauliflower can be blanched slightly, but I still like to dry it directly, because the texture will be crispier.

Preparation of dry pot cauliflower:

Ingredients: 400 grams of cauliflower, 100 grams of fatty pork belly, a few spicy millet, 3 green garlic sprouts, 1 tablespoon of Pixian bean paste, 3 slices of ginger, 3 cloves of garlic, a few peppercorns, a little sugar.

Steps: 1. Break the cauliflower into small petals, soak in light salt water for 10 minutes, and then remove it for later use. Soaking in light salt water is to make the cauliflower cleaner.

2. Prepare fatty pork belly, green garlic sprouts and millet spicy. If you can't eat too spicy, you can reduce the amount of chili pepper or not add chili according to your personal taste. It's better to have a fatty pork belly.

3. Blanch the cauliflower in boiling water for more than 1 minute, then remove the water control for later use.

4. Put the thinly sliced pork belly in a cold pan and slowly refine the fat in the fat over low heat. Until each slice of pork belly is slightly browned, it is advisable to the edges. In this way, all the fat in the fat is refined, and the fat is integrated into the dish, the dish will be more fragrant, and the pork belly with the fat is also delicious and not greasy.

5. Then add Pixian bean paste, ginger, garlic slices and peppercorns, and simmer to bring out the fragrance of spices.

6. Then go to the cauliflower and stir-fry, because the cauliflower has been blanched, so you don't need to fry it for a long time here.

7. Add the cut green garlic sprouts and chili pepper before cooking, add a little sugar to enhance the flavor, and the sugar replaces the monosodium glutamate to improve the freshness, and it is completed.