The most authentic dry pot cauliflower method, the home practice of dry pot cauliflower

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.

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.

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: 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.

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.

Ingredients: 1/2 cauliflower, 1 clove of garlic, 3 spicy millet, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 1 green onion.

Steps: 1. Wash the cauliflower and break the small flowers.

2. Spicy millet cut into rings, green onion cut into flowers.

3. Stir-fry the minced garlic in hot oil.

4. Pour in the cauliflower and fry until soft.

5. Add two scoops of light soy sauce.

6. A spoonful of dark soy sauce.

7. A spoonful of oyster sauce, stir-fry for about 3 minutes! Sprinkle with filial piety green onion and millet spicy out of the pot.

8. The finished product is clever and old.

The homely recipe for dry pot cauliflower is as follows:

Ingredients: 1 cauliflower, pork belly, green pepper, red pepper, onion, dried chili, green onion, garlic, bean paste, cooking oil, salt, dark soy sauce, light soy sauce, sugar, water.

Tools: kitchen knives, cutting boards, pots, pots, spatulas, plates.

1. Break the cauliflower into small flowers, add water to the cauliflower, put some salt to soak the cauliflower, remove the insect eggs and residual pesticides, soak the mountain yard for about 15 minutes, and come out to control the water after the cauliflower is soaked.

2. Peel the pork belly and cut it into slices; Prepare the green and red peppers, remove the heads and seeds of the peppers, cut the peppers into cubes, and cut the red peppers into cubes; Cut some more shredded onions and loosen the onions; Slice a few dried chilies, slices the green onions, and slices the garlic as well.

3. Boil water in a pot, put in the cauliflower after the water boils, put some salt to increase the bottom taste, and then put some cooking oil to maintain the color of the cauliflower, so that the blanching water is about a minute and take it out, and the blanching time is not too long, otherwise the cauliflower will not have a crisp taste.

4. Put oil in the pot, put the meat slices into the shape, stir-fry the meat slices to make lard, fry until slightly yellow, and then fry it more fragrant, then put in the peppercorns and dried chilies, then put in the green onion and garlic, fry the garlic fragrance, and then put a spoonful of bean paste, fry the red oil and then put in the cauliflower, and then put in the green and red peppers.

5. Put some dark soy sauce to color, then some light soy sauce, half a spoon of salt, a small amount of sugar to make it fresh, and put in the onion before leaving the pot, so that it can be stir-fried evenly and can be out of the pot.

6. Serve on a plate and serve.

The homely recipe for dry pot cauliflower is as follows:Ingredients: cauliflower, dried red pepper, onion, pork belly, light soy sauce, cooking wine, sugar, salt, pot, oil, shovel, plate, etc.

1. Finely chop the onion and slice the garlic.

2. Slice the pork belly and stir-fry in a pot until the oil is curled.

3. Add Yunli onion, garlic slices, light soy sauce, cooking wine, sugar, and dried red pepper and stir-fry well.

4. Add the washed cauliflower and stir-fry until the steamed dough is hungry.

5. Put the salt next to it or search for seasoning and put it out.

<> "Ingredients: cauliflower, tenderloin, green garlic, garlic, dried chilies.

Oil, bean paste, cooking wine, light soy sauce, oyster sauce, white sugar and chopped black pepper.

Steps: 1. Cut the cauliflower into small florets with a knife, cut the tenderloin into thin slices, and blanch the cauliflower in the pot and remove it.

2. Heat the oil in a non-stick pan and stir-fry the tenderloin until fragrant, add the chili pepper, minced garlic and bean paste and stir-fry the red oil.

3. Add the cauliflower, pour in the sauce and stir-fry evenly, and finally add the green and garlic leaves and stir-fry evenly and evenly out of the pot.