How to make it delicious, the home cooked practice of dry pot and dried cauliflower

Materials. Ingredients.

100 grams of cauliflower.

100 grams of pork belly.

Accessories. Light soy sauce.

15 ml. Garlic.

50 grams. Wine.

15 ml. Corn oil.

20 ml. Salt.

2 grams. Water.

70 ml. Scallions. 1 paragraph. Ginger.

3 tablets. Preparation of dry cauliflower in a dry pot.

This is a dried cauliflower bought.

Wash and soak in warm water.

It takes about an hour to soak.

Slice the pork belly and slice the green onion and ginger for later use.

The soaked cauliflower is dried and the water is controlled and set aside.

Heat a small cast iron pan and add the corn oil.

Stir-fry the pork belly slices.

See the meat slices change color and add green onions and ginger slices.

Stir-fry and add an appropriate amount of cooking wine.

Pour in the dried cauliflower and stir-fry.

Add salt to taste.

Stir-fry for a while and add light soy sauce.

After stir-frying evenly, add an appropriate amount of water, cover and simmer for 2 minutes.

While simmering, wash some green garlic and cut it into diagonal sections.

When the soup is dry, pour the green garlic into it.

Stir-fry evenly, turn off heat.

<> cooking skills. Just add a little water and simmer it, don't stew it too badly, then you will lose the taste of dried cauliflower, this is the taste of the rubber band, don't make it too bad.

Foreword Stir-fried cauliflower, I generally like to blanch and fry quickly. Once in a while, I learned the practice of dry pot, without adding a drop of water, just relying on the pot to dry boil, and slowly cook the cauliflower. The taste is much richer than the quick stir-fry after blanching, and it is very delicious! Be sure to give it a try!

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.

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.

The preparation of dry pot cauliflower is as follows:Ingredients: half a cauliflower, a little Sichuan pepper, 4 slices of ginger, an appropriate amount of cooking oil, 1 tablespoon of cooking wine, 80 grams of pork belly, 5 spicy millet, 3 green chilies, 2 garlic, 1 2 tablespoons of light soy sauce, 1 3 tablespoons of caster sugar, 1 tablespoon of bean paste, 1 2 garlic sprouts, appropriate amount of water.

1. Blanch the pork belly first: rinse the pork belly, pour an appropriate amount of water into the wok, put the meat into the pot, add 1 tablespoon of cooking wine, a little pepper and 2 slices of ginger, ** boil and then remove.

2. Break the cauliflower and rinse the cauliflower and pepper with water.

3. Slice the garlic, cut the garlic sprouts into sections, cut the single garlic into cloves, cut the green pepper obliquely, and cut the small pepper into rings.

4. Drain the cauliflower and continue to cut it with a knife.

5. Blanch the pork belly and slice it.

6. **, pour an appropriate amount of cooking oil into the wok, when the oil is heated to three percent, add the pork belly until the pork belly bursts out of the oil and the meat turns white.

7. Add ginger, garlic and chili pepper and stir-fry until fragrant, then add a tablespoon of bean paste.

8. Continue to stir-fry evenly with a spatula.

9. Add a little light soy sauce and stir-fry.

10. Add caster sugar to enhance freshness.

11. Add chicken essence to taste and stir-fry evenly.

12. Finally, add garlic sprouts and stir-fry a few times to get out of the pot.

13. Loading.

【How to make】

Step 1: Prepare cauliflower, garlic, salt, dried chili, soy sauce, Sichuan pepper, set aside Step 2: Wash the cauliflower and break it into small pieces, cut the dried chili pepper into shreds, pat the garlic and foam the third step: Put a spoonful of salt in the water, bring to a boil, put in the cauliflower, cover the pot and simmer, remove and drain the cold water.

Step 4: Heat the oil pan, appropriate amount of oil, add Sichuan pepper, minced garlic, shredded chili pepper, and stir-fry until fragrantStep 5: Pour in the cauliflower, find it until soft, add soy sauce and salt.

Step 6: Stir-fry evenly and remove from heat.

Step 7: Pour into a dry pan.

Nutritive value. Cauliflower is more nutritious than ordinary vegetables. It contains proteins, fats, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U, and minerals such as calcium, phosphorus, iron, etc. Cauliflower texture is delicate, sweet and delicious, easy to digest and absorb after eating, its tender stem fiber, tender and delicious after cooking, suitable for middle-aged and elderly people, children and people with weak spleen and stomach, and weak digestive function.

Especially in the summer heat, when the mouth is thirsty, the urine is golden yellow, and the stool is hard or unsmooth, use 30 grams of cauliflower decoction, drink frequently, have the effect of clearing heat and quenching thirst, diuretic and laxative.

Ingredients: cauliflower, appropriate amount of pork belly. Excipients: green and red peppers, green onions, ginger and garlic, appropriate amount of dried chili peppers, oil, salt, light soy sauce, cooking wine, appropriate amount of chicken essence.

1. Cut the green and red peppers, green onions, ginger and garlic, and dried chili peppers for later use.

2. Cut the pork belly into thin slices and set aside.

3. Cut the cauliflower into small florets, add enough salt to boiling water and cook for 1 minute, remove and set aside.

4. Heat an appropriate amount of oil in a pan, heat the pot and stir-fry the pork belly until curly, then add cooking wine and mix evenly.

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

6. Add the dried chili peppers and mix well.

7. Continue to stir-fry with light soy sauce and salt.

8. Add cauliflower and mix well.

9. Add green and red peppers and chicken essence.

10. The finished product is shown below.

Dry pot of cauliflowerHomelyHere's how:

Ingredients: 250 grams of cauliflower, 150 grams of pork belly.

Excipients: 2 cloves of garlic, 2 shallots, 2 chili peppers, 2 millet peppers, 1 spoon of light soy sauce, 1 spoon of bean paste, appropriate amount of five-spice powder, appropriate amount of salt, a little sugar.

1. Wash the cauliflower slowly and tear it into small flowers, boil water in a pot, add a little salt and cooking oil and blanch for 2 minutes.

2. Cut a piece of pork belly into thin slices.

3. Two chili peppers, 2 millet peppers cut into rings. Scrambled buffering.

4. Cut a few shallots into small pieces.

5. Slice two garlic cloves into pieces.

6. Heat the pan with cold oil, add the pork belly and stir-fry until fragrant.

7. Add green onions, and the garlic bursts with aroma.

8. Add chili peppers and stir-fry until broken.

9. Add the blanched cauliflower and stir-fry evenly.

10. Add a spoonful of bean paste, a spoonful of light soy sauce, an appropriate amount of salt and five-spice powder, and a little sugar to stir-fry evenly.

The home-cooked recipe for dry pot cauliflower is as follows:Ingredients: 400 grams of cauliflower, 100 grams of pork belly.

Excipients: 2 teaspoons of soy sauce, 1 red pepper, garlic, chives, a little salt, and oil.

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 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, add the dried chili peppers, the peppercorns, the ginger and garlic slices and stir-fry until fragrant, and then add the bean paste, tempeh paste and green onion white and stir-fry to make the fragrance.

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

4. Add Xiuzhen mushrooms and mushrooms and stir-fry until the mushrooms are cooked, and 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 wide table.