How to cook cauliflower in a dry pot? How to make dry pot cauliflower

The dry pot cauliflower cooking method is as follows:1. First of all, wash the prepared cauliflower and break it into small pieces.

2. Heat the oil, and after the oil is hot, add a few green onions and a few peppercorns.

3. Add a spoonful of Lao Gan Ma hot sauce and stir-fry until fragrant.

4. Then add the broken cauliflower cubes, stir-fry quickly, and stir-fry until the cauliflower changes color.

5. Finally, add a spoonful of soy sauce, a spoonful of oyster sauce, a little sugar and an appropriate amount of salt to the pot to taste, stir-fry evenly and then get out of the pot.

6. Such a plate of nutritious and delicious dry-pot cauliflower is ready.

I especially like to eat dry pot cauliflower, dry pot cauliflower is also a dish that our whole family likes, cauliflower and pork belly must be selected well, so that the dry pot cauliflower taste is rich, not greasy.

For those friends who have lost their appetite, dry pot cauliflower can be a good way to increase appetite.

Let's take a look at how Lu Jiujiu Food Life makes a delicious dry pot cauliflower with delicious rice today. Prepare the ingredients in advance, cauliflower, pork, green and red peppers, cooking oil, green onions, ginger and garlic, light soy sauce, dark soy sauce, and dried chili peppers. 1. After rinsing the cauliflower, cut it into small flowers along the handle with a knife, and then soak it in light salt water for 10 minutes.

If you bring too much water, the fried dry pot cauliflower will not taste good)

2. Slice the pork belly, a spoonful of soy sauce, cut the green and red peppers into rings, slice the ginger, pat the garlic and cut it into small pieces, and cut the dried chili peppers into sections. (Sauté until the ingredients of the cauliflower are ready).

3. First bake the pot dry, pour in vegetable oil, (rapeseed oil is delicious) slowly stir-fry the oil over low heat, then put the green onion, ginger and garlic in and stir-fry a few times, make up the garlic fragrance and then put in the dried chili, after the pepper is fragrant, then pour in the light soy sauce and dark soy sauce, and stir-fry a few times again to pour in the cauliflower.

4. Add salt after pouring the cauliflower, be sure to fry it on low heat until the cauliflower is slightly browned, and then adjust the heat to medium and keep stir-frying until the cauliflower is cooked, then the delicious dry pot cauliflower can be put on a plate and out of the pot.

And there is; Heat the oil, first stir-fry the onion until fragrant, put it in a dry pot and spread the bottom for later use. Heat the oil again, add a drop of salt to prevent the meat from sticking to the pan, stir-fry the pork belly to change color, put in the green onions, ginger and garlic, chili peppers and stir fragrant, add io grams of Pixian bean paste, io grams of light soy sauce, 10 grams of oyster sauce, 5 grams of sugar, 5 grams of chicken essence and stir-fry evenly, add cauliflower fungus and green peppers, continue to stir-fry evenly in the pan, pour into the dry pot and stir-fry the fragrant onions, and point the alcohol to serve, is it very simple to get started, spicy and delicious dry pot cauliflower, I hope you like it. It can also be replaced with an induction cooker at home.

Note: Cauliflower must be soaked in light salt water cauliflower is easy to grow insects during the growth process, soaking in salt water for a period of time can effectively drive the insects out, soaking can also effectively remove the residual harmful substances on the cauliflower, but it should not be soaked for too long, at most 20 minutes is about the same, otherwise the nutrients in the dish will be lost most of the nutrients.

Dry pot cauliflower is a common dish in Hunan cuisine, the main ingredients of dry pot cauliflower are cauliflower, pork belly, soy sauce, red pepper, garlic, chives, salt, oil. Specific method: 1. Wash the cauliflower with salted water and cut it into small flowers, blanch it in a pot and dry it.

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 pot, add an appropriate amount of bean paste and stir-fry until the oil pan changes color, then add the pork belly slices and stir-fry, then add the boiled cauliflower and stir-fry and cover the pot and simmer for a while, simmer until the cauliflower is slightly browned. 3. Add the red pepper segments, garlic slices, chives and soy sauce and stir-fry for a while.

After the cauliflower is oiled, put it aside for later use, then put some Pixian bean paste in the hot pan to heat the oil, then put in some pork belly, and then put the cauliflower in it and stir-fry, and it will soon be ready to eat.

Steps. 1.Prepare the ingredients.

2.Wash the cauliflower, cut it into small pieces, chop the bean paste with a knife, slice the garlic, ginger, green onion and small pepper into sections.

4.Add Sichuan pepper, bay leaves, and small chili peppers and stir-fry.

5.Add green onion, ginger and garlic and stir until fragrant.

6.Add cauliflower and stir-fry over high heat until soft.

7.Add salt, light soy sauce and sugar and stir-fry evenly.

8.Finally, add sesame oil and stir-fry evenly.

First of all, heat the oil in the pot. Add green onions, ginger, garlic, Sichuan peppercorns, and spices. Wash the cauliflower. Put it in a pan and stir-fry over high heat. Add salt, light soy sauce and dark soy sauce. Stir-fry over high heat for five minutes, then simmer over low heat for a while.

Blanch the cauliflower and let it dry, and slice the pork belly. Add oil, add an appropriate amount of bean paste, and then add the pork belly and stir-fry. Add the blanched cauliflower and simmer for a while.

Cauliflower, spicy oil, salt, minced garlic, carrots, green peppers.

How to make:1Wash the cauliflower and break it into small pieces by hand. Don't cut it with a knife. Personally, I think that the knife cut is not as delicious as the break.

2.Blanch in boiling water.

3.Cool with cool water to control the moisture.

4.Slice carrots and green peppers.

5.Add minced garlic.

6.Put a spoonful of spicy oil. The spicy oil is fried in hot oil with Sichuan pepper and chili powder.

7.Put salt to taste.

8.Mix well.

1 head of cauliflower, at least 8 handfuls of dried chili peppers, 3 cloves of garlic, 2 teaspoons of Sichuan pepper, 1 green garlic, 3 long slices of bacon, 2 spoons of steamed fish soy sauce, and an appropriate amount of salt.

Method: 1. Break the cauliflower, divide it from the tail with a knife, and then naturally divide it into one by one, wash and drain the water and set aside;

2. Boil a pot of water, put a spoonful of salt, put in the cauliflower after the water boils, blanch it, take it out and soak it in cold water, after it has cooled, drain the water and set aside;

3. Slice the bacon, slice the garlic, and cut the green garlic diagonally;

4. Put oil in the pot, slightly less, put in the bacon slices and stir-fry over low heat until browned, add dried chili peppers, peppercorns, garlic slices, stir-fry until fragrant, pour in cauliflower, add two spoons of steamed fish soy sauce, high heat, stir-fry, stir-fry, add salt out of the pot.

1.Wash the cauliflower and break it into small florets.

2.Make a pot on the fire, put the bottom oil, put the spices in the fragrant pot and stir-fry until fragrant, put the cauliflower and soy sauce and stir-fry.

3.Stir-fry over low heat until the cauliflower is cooked, add salt and a little sugar, stir-fry for a while, and then you can get out of the pot.

1.Break the cauliflower into small pieces, blanch in boiling water, then overcool water, drain and set aside.

2.Cut the small red pepper into sections, add salt to the beef filling, chicken powder, and cooking wine for more than 15 minutes.

3.Stir-fry the oil in the pan, add the chili pepper and stir-fry until fragrant, then add the beef filling and stir-fry.

4.Add the blanched cauliflower, add the garlic chili sauce, add a little salt, and stir-fry evenly.

1.Cauliflower, parsley. Chives, chili. Tomato.

Salt, soybean oil, soy sauce, Sichuan pepper, potato flour.

2.Break the cauliflower into small florets. Wash and set aside.

3.Remove the yellow leaves, remove the roots, and soak and wash the coriander.

4.Coriander is not the more tender kind, so you need to blanch it with boiling water.

5.After blanching, squeeze out the water from the coriander and cut it into pieces for later use.

6.Slice 3 chives and set aside. There is also a side dish with sliced peppers. Slice the carrots and diced the tomatoes.

7.Heat a wok, pour in a spoonful of soybean oil, stir-fry the peppercorns first, wait for the aroma, and remove the peppercorns.

8.Sauté chopped green onions and chili peppers in hot peppercorn oil.

9.Put the coriander in the pot and stir-fry with the green onion and chili for a while, adding a little seafood soy sauce.

10.Place the sautéed coriander on a plate.

11.Brush the wok and boil the hot water and blanch the cauliflower.

12.After the cauliflower is scalded, control the moisture. Heat a little soybean oil in a pan, stir-fry the cauliflower, and add the tomato sauce.

Add in a little sauce. The sauce has potato flour, salt, and soy sauce. A pinch of sugar.

13.When the cauliflower is fried, serve the vegetables on top of the fried coriander plate.

14.There is no meat in the dish. Scrambled an egg on top of the cauliflower.

15.Sauté another red pepper and add it to the top of the dish. This pepper is spicy.

16.There are also carrots and tomatoes on top of the dish.

An autumn rain and a cold, every time it cools down, I want to eat some "warm vegetables", so today is the time for us to make a pot of dry pot cauliflower!

Cauliflower is no stranger to everyone, some friends may not have understood, in fact, the cauliflower on the table looks ordinary, the average nutrition is much higher than other vegetables, the vitamin C content is very high, and there is an anti-cancer and disease prevention effect, so today we will take a look at how to make the ordinary great dry pot cauliflower!

1.Today cauliflower and pork belly are mainly used, and the cauliflower is first cut from the roots, and then cut into equal sizes, and the roots can also be eaten, and they are cut into thin slices.

A small slice of pork belly is sufficient.

Millet peppers and green thread peppers are cut into rings to match the color and increase the spiciness. Ginger and garlic are cut into slices, and shallots are cut into segments.

Cut half of the onion into shreds, put it in a dry pan and put it on the bottom, then drip a little cooking oil to avoid sticking to the bottom when burning the alcohol.

2.When the restaurant makes this dish, the cauliflower will be oiled. It has a crisp taste. At home, I fly the cauliflower into the water.

After the water is boiled, pour the cauliflower into the blanching water, the blanching time should not be too long, add some vegetable oil, and the water can be removed to control the water. In this way, the raw and cooked cauliflower can be more even.

Then start to stir-fry, first fry the fat of the pork belly, pour the pork belly into the pot with oil, fry the fat meat until the transparent taste is not greasy and fragrant, and then put in the ginger and garlic slices, green and red pepper rings, fry the garlic fragrance and pour cooking wine along the edge of the pot. Then pour in the cauliflower, turn off the heat before seasoning.

Add steamed fish soy sauce, chicken essence, oyster sauce, sugar, salt, and stir-fry quickly over medium heat. Let the cauliflower absorb the spices and absorb the flavor. This time does not need to be fried for a long time, dozens of seconds are enough. Sprinkle in the shallots before cooking, add a few drops of sesame oil, stir well, and then remove from the pan.

The sauna dry pot cauliflower that warms the body and stomach is ready here!

Anyway: After you do it, you can order alcohol and start eating, which is very suitable for this season.

You can't add water to this dish during the whole process. And the stir-fry speed should be fast, not for a long time.