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Anonymous users2024-02-12When the cauliflower is fried, it needs to be blanched. Before blanching, divide the cauliflower into large flowers, put it in clean water, add an appropriate amount of salt and stir well, and soak for more than 10 minutes, so that the small insects hidden in the cauliflower can be soaked, and some pesticide residues can also be removed. The reason for soaking in large flowers is to prevent more nutrients from being lost.
After soaking, remove the cauliflower, continue to divide it into small florets, and at the same time boil water, ready to blanch the cauliflower.
Blanching techniques. When blanching leafy greens, they like to add a little salt or a few drops of oil to the water, which will keep the color of the vegetables beautiful emerald green. But when blanching cauliflower, you don't need to add salt or oil, just pour it into hot water and blanch it.
After the water is boiling, pour in the milk, add a few drops of rice vinegar (you can replace it with other white vinegar), and then pour in the cauliflower and blanch for about 30 seconds. Because it has to be fried in the pot later, the cauliflower can not be blanched too much, and it will be out of the pot immediately when it is seven or eight ripe, and quickly scooped into cold water to cool down, which is the key operation to make the cauliflower taste crisp and tender.
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Anonymous users2024-02-11Cauliflower, 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.
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