What ingredients do you need to put to make organic cauliflower in a dry pot?

Today I would like to share with you a delicacy made of cauliflower, that is, dry pot organic cauliflower, eating dry pot organic cauliflower in winter not only makes people appetizing, but also makes people warm after eating. The recipe for this dish is simple, so I will introduce the ingredients and how to make this dish in detail.

Raw materials for dry pot cauliflower: one green stem of organic cauliflower, three green chilies, four garlic, an appropriate amount of dried chilies, a few shallots, a small piece of pork belly, half an onion, a little cooking wine light soy sauce, steamed fish soy sauce, a pinch of salt, a little chicken essence, a pinch of sugar.

Preparation of dry pot cauliflower: 1Prepare the ingredients.

Prepare a cauliflower, choose organic cauliflower with green stems when choosing cauliflower, so that it tastes crispy, change the cauliflower knife and cut it into small florets, you can cut the cauliflower into small florets, so that it is easier to taste. Prepare three green chilies, wash them and cut them into small rings. Prepare four cloves of garlic, wash the garlic and cut into slices.

Prepare an appropriate amount of dried chili peppers and cut them into small pieces. Prepare a few shallots, wash them and cut them into sections. Prepare a small piece of pork belly, wash the pork belly and cut it into thin slices.

Prepare half an onion, wash the onion and cut into shreds.

2.Make the dry pot cauliflower. Prepare a pot, add half a pot of oil to the pot, heat the oil, heat the cauliflower at the oil temperature to 50% hot, fry the cauliflower for one minute, the cauliflower is more fragrant and delicious than the blanched water, and the cauliflower is taken out after frying.

Add an appropriate amount of oil to the pot and heat it, after the oil is hot, put in the cut pork belly, fry the meat slices until fragrant and fry the oil, pour in the prepared ingredients after the meat slices are fragrant, then add a little cooking wine to remove the smell, stir-fry over low heat, fry the fragrance, put in the cauliflower and onion after stir-frying, start seasoning, add light soy sauce, steamed fish soy sauce, a little salt, a little chicken essence, a little sugar to make it fresh, and then turn on the high heat to fry the fragrance, and finally put in the green onion section, stir-fry a few times to get out of the pot and put it into a small pot.

In this way, the delicious dry pot organic cauliflower is ready, and the dry pot organic cauliflower celadon is refreshing and delicious.

You need to add salt, soy sauce, oyster sauce, cooking wine, dried chilies, chili noodles, cumin noodles, onions, and these ingredients are very delicious when making organic cauliflower in a dry pot.

Peppers, garlic, shallots. Salt, oyster sauce, light soy sauce, dark soy sauce, steamed fish soy sauce, hot sauce, sugar. These ingredients are necessary to enhance the taste.

Soy sauce, white vinegar, sugar, chopped green onion, celery, millet pepper, spicy chicken, bean paste, capers, salt, chicken essence, etc.

To make a dry pot of organic cauliflower, you need to enlarge the garlic, chili, shallots, light soy sauce, and salt.

<> boil the pot under water, and see the cauliflower turn green in about a minute. 2. Add a little salad oil when blanching.

When the dish is cooked, the color is beautiful, the cauliflower does not need to be blanched, directly fried and flushed, a little oil is heated in the pot, and the ingredients are fried over the wall, and finally the fried cauliflower can be turned twice. Put oil in a wok, when the oil is warm, add the dried chili peppers, peppercorns, ginger and garlic slices and stir-fry until fragrant, then add the bean paste, tempeh paste and green onion white and stir-fry until fragrant.

Generally, the cauliflower in the restaurant is over-oiled, but we don't need to be over-oiled when we make it ourselves, and it is greasy and fat. We can go through the water, so that the cauliflower is made with a beautiful color and is easy to heat evenly. First put the cauliflower in water, heat the fragrant meat slices in another pot, add some color to the dark soy sauce, put a spoonful of red oil bean paste, stir-fry the green onions, ginger and garlic, put the cauliflower, and then put the seasoning:

Light soy sauce, cooking wine.

White sugar, cumin powder, no need to put salt. Finally, add the essence of the chicken when it is almost cooked.

Add some water and stir-fry evenly.

The difference between oil and water lies in the practice, such as a dry pot, the dry pot will be charred on the outside and tender on the inside, if the water is over, it is easy to produce a lot of water when frying, and the water cannot be locked. To make dry pot cauliflower, you must choose organic cauliflower, the taste of organic cauliflower and ordinary cauliflower is very different, it has many ways to make it, can be blanched and oiled. Raw materials, a pinch of refined salt, 20 grams of onions, red peppers.

2 pieces, light soy sauce, thirteen spices.

A little, 10 grams of pork belly, 5 grams of ginger, cooking oil.

200 grams, appropriate amount of chicken essence, 3 millet peppers. Peel the cauliflower with a knife and rinse it with water, and set aside in water. Wash and slice the mushrooms, green and red.

Wash the peppers and cut them into small pieces, slice the ginger and garlic, and cut the green onions into small pieces for later use.

You must not add water to make a dry pot, the first ingredients used are classified and blanched, and the water can basically be eaten after blanching, so the last step is to put oil in the pot, 2 times more oil than usual stir-frying, add spices and stir-fry until fragrant, pour in all the ingredients, stir-fry evenly and you can get out of the pot, don't stir-fry for a long time. This is what I made for my child, and it looks like there is no appetite, but there is no chili pepper.

When making dry pot cauliflower, you can add a little bit of water in an appropriate amount, but never overdo it, so that the cauliflower will taste better and fry faster.

You need to add a little bit of water, because this will not make the cauliflower paste the pot, you can add a little bit, it will not affect the taste of the dish, and it will still be very delicious.

Need. Because if you don't add water, it is especially easy to dry the pot, so add an appropriate amount of water, and never add more.

It is necessary to add a little water, the dry pot cauliflower is very delicious, and the cauliflower is very rich in nutrients, which is very helpful to the human body.

I believe that many people love to eat dry pot cauliflower, but they just don't know how to do it. In fact, making dry pot cauliflower is very simple, as long as the seasoning is put well, the taste is not worse than that of the restaurant, today I will share the method with you, and I will explain the method in detail.

Preparation of dry pot cauliflower

Prepare the ingredients: Break the organic cauliflower into small flowers, soak it in salt water for ten minutes, which can effectively remove the residual pesticides inside, cut the pork belly into slices, cut the dried chili pepper into sections, shred the onion and put it at the bottom of the dry pot, cut the garlic slices, minced ginger and green onion for later use.

Start cooking: Pour cooking oil into the pot, put in the cauliflower oil when the oil temperature rises to 50% hot, pour out the oil for about 10 seconds.

Leave the bottom oil in the pot, add the pork belly to fry the fat, pour in the bean paste and fry the red oil, add the dried chili, garlic slices, minced ginger, green onion and stir-fry until fragrant, add light soy sauce, extremely fresh soy sauce, monosodium glutamate, chicken powder to taste, pour in the cauliflower and stir-fry quickly and evenly, then pour it into the dry pot.

A delicious dry pot cauliflower is completed, spicy, salty and fresh, dry and fragrant, a very good meal!

A few simple steps to teach you how to make delicious dry pot organic cauliflower.

Preparation of dry pot organic cauliflower:

Ingredients: 1/2 organic cauliflower, a pinch of pork belly, a pinch of dried chili, 5 garlic, a pinch of sugar, a pinch of light soy sauce.

Method:

(1) Wash the cauliflower and break the small flowers, it does not need to be too small, it will be fried and crushed without taste; Slice the pork belly, cut the dried chili peppers in rings, and slice the garlic and set aside.

2) Heat the pan with oil, put the meat slices and fry until fragrant, put the garlic slices, dried chili peppers, stir-fry until fragrant, put the cauliflower, turn the pot to let the beans be wrapped in oil, cover the pot, open and toss from time to time, and see that the cauliflower becomes soft, you can release the soy sauce and sugar, and fry well.

3) Stir-fry evenly, sprinkle some water slightly, make the vegetables wet and delicious, and when part of the water evaporates, it can be out of the pot.

Introduction of cauliflower:

Cauliflower, also known as cauliflower, cauliflower, or cauliflower, is a cruciferous vegetable that is a variant of cabbage. The head of the cauliflower is a white inflorescence, similar to the head of broccoli.

Annual herb, 60-90 cm high, powdered. The stems are erect, stout, and branched. basal leaves and lower leaves oblong to elliptic, 2 to cm long, gray-green, rounded at apex, spreading, not coiled, entire-margined or finely toothed, sometimes leaves descending, with several small lobes, and winged; petioles 2 to 3 cm long; The middle and upper leaves of the stem are small and sessile, oblong to lanceolate, and hold the stem.

At the tip of the stem, there is a milky fleshy capitate densely composed of a peduncle, peduncle and undeveloped flower buds; racemes apical and axillary; The flowers are pale yellow, then turn white.

The longhorn fruit is cylindrical, 3-4 cm long, with 1 midrib, the beak is thick at the lower part and thin at the top, 10-12 mm long. The seeds are broadly oval, nearly 2 mm long, and brown. The flowering period is April, and the fruiting period is May.

Cauliflower, also known as cauliflower, is rich in vitamins and minerals and has a high nutritional value. If you fry cauliflower, how can it be delicious and retain the maximum nutrition of the ingredients? The chef's "fried cauliflower with oil residue" is crispy and special flavorful, enhancing the body's immune function Cauliflower has a very high vitamin C content, which is not only conducive to human growth and development, but more importantly, it can improve the body's immune function, promote liver detoxification, improve people's physique, and increase disease resistance.

<> cauliflower is more nutritious than ordinary vegetables, it contains protein, fat, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus, and iron. Cauliflower has a delicate texture, sweet and delicious taste, and is easy to digest and absorb after eating. 350g of cauliflower, 50g of ham, 100ml of milk mill.

Half a green and red pepper, 25g of tomatoes, black fungus and green onion ginger. Wash the cauliflower and break it into small florets by hand, remove the seeds and slices of the pepper. The ham is cut into cubes and steamed.

Whether it is what we commonly call cauliflower or broccoli, there are many ways to eat it, you can make a salad, you can stir-fry vegetarian, you can use garlic, scoop juice, stir-fry with shrimp, and stir-fry with tomatoes, all of which are very delicious and highly nutritious.

Leave a little oil in the pot and boil the pot with green onions, ginger and garlic. Stir-fry the pork belly slices, green Hangzhou pepper segments, and red Hangzhou pepper segments. Put 2 tablespoons of oil in the organic cauliflower that has been oiled, and stir-fry evenly.

Add chopped green onion and garlic, stir-fry over medium heat until fragrant, then add the prepared cauliflower, change to high heat and stir-fry quickly, add red pepper after a while, continue to stir-fry for about 2 minutes, finally add light soy sauce and oyster sauce, stir-fry evenly and sprinkle in an appropriate amount of salt, and serve after leaving the pot.

Cut the cauliflower into small pieces, wash and dry to control the moisture, and then fry until medium-rare. Another pot, hot pan oil, put star anise, pepper burst out of the fragrance, put green onions, orange spring, garlic slices, bean paste stir-fry, put in pork belly slices and fry thoroughly, add carrot slices, mushroom slices, this cauliflower, delicious and flavorful, especially under the rice, friends who like to eat cauliflower can try.

Yes, there are a lot of ways to sing the tone, you can use it to eat hot pot, eat skewers, or directly stir-fry the wild chain shirt, and you can also stew soup with other ingredients, make it into vegetable decorations, and so on.

You can make eggs and steamed cauliflower, or you can eat it fried with tomatoes, these ways to eat are very simple and popular with many people.

Cauliflower can also be eaten cold, put a little simple seasoning to eat, the method is very simple, and it is also very time-saving.

You can also open your eyes like cold cauliflower, and put in some favorite seasonings after blanching the cauliflower in hot water, you can directly cold cauliflower, which is also very nutritious and tastes very good.

Today I will share with you a dry pot organic cauliflower, which belongs to the common Sichuan and Hunan cuisine series. It has a spicy appetizing, fragrant and flavorful taste, and it is very delicious while retaining nutrition.

Cauliflower is more nutritious than ordinary vegetables. It is rich in proteins, fats, carbohydrates, and many vitamins as well as minerals. And the texture is delicate, sweet and delicious, and it is easy to digest and absorb after eating.

Organic cauliflower has the nutritional value of cauliflower, rich in vitamins, protein, dietary fiber, etc., as well as minerals such as calcium, phosphorus, iron, etc., which is very beneficial to the human body, and can fight cancer and clean blood vessels. At the same time, it helps the liver to detoxify, improve the body's immunity, and prevent the occurrence of colds and scurvy.

1. Buy the organic cauliflower and divide it into small florets. Rinse with salt water. Bring water to a boil in a saucepan. Blanch the cauliflower. Remove cold water and let cool. By the way, blanch the whole piece of pork belly as well.

2. Cut the pork belly into thin slices. Slice onion, red pepper, green pepper, garlic. Heat a pan without sticking and add a small amount of oil.

My home Korean maifan stone pot. I think it's especially easy to use this dish. The pork belly slices are fried until fragrant.

Add garlic slices, onion slices, green and red pepper slices. Add cooking wine, soy sauce, and sugar to stir-fry in an appropriate amount.

3. Pour cauliflower into the pot. Add the old godmother oil chili. Mix well.

No need to add water. Turn to low heat and simmer. The Korean maifan stone pot that I use at home is particularly good.

Simmer over low heat without adding water and do not cover the pot. The more you stew, the more fragrant it is. The fat of the pork belly slowly envelops the cauliflower.

Spicy and fragrant. It's very special and delicious. And there's no heat yet.

4. When starting from the pot, put salt, monosodium glutamate and green minced garlic according to your taste. It will be especially flavorful.

Mood stories. Organic cauliflower is a vegetable that is especially good for people's health. We have to eat it often.

The organic cauliflower I make is especially delicious. And it's very simple. Today I will share it with you.

As long as you do it, it will become one of your specialties. There are guests who come or eat with their own family. It will be a very practical dish to eat.

The cauliflower should also be blanched in advance to remove impurities, then fried in an oil pan and removed, then reheated the oil, added minced garlic, dried chili peppers and stir-fried until fragrant, added fried cauliflower, light soy sauce and chicken essence, and seasoned.