The secret of dry pot cauliflower, how to make dry pot cauliflower

The secret of dry pot cauliflower will make a variety of ingredients into a dry pot dish after some cooking, which will make the ingredients become charred and delicious, rich in taste, of course, dry pot dishes want to be delicious There are also skills, for the dish of dry pot cauliflower, many people only know the step of blanching, but in fact, in addition to this, we also need to master other aspects in place, and the cauliflower will be more crisp and tender and delicious and delicious. Below I will share the practice of dry pot cauliflower with you in detail.

Dry pot cauliflower. Ingredients.

Half a cauliflower, 100 grams of pork belly, 2 tablespoons of steamed fish soy sauce, half an onion, 1 tablespoon of cooking wine, 2 cloves of garlic, 2 slices of ginger, 3 dried red peppers, 1 green and red pepper.

Steps. In the first step, first prepare half a cauliflower, break the cauliflower into small florets by hand, and then put it in the lightly salted water prepared in advance to soak for a while, in this process, the dried red pepper is cut into small pieces, and the garlic and ginger are cut into slices respectively;

In the second step, the green and red peppers are carefully cleaned after removing the roots, then cut them into sections, half an onion, peel off the outer layer of dry skin, cut it into shreds, prepare an appropriate amount of garlic seedlings, clean and cut into segments, and soak the cauliflower for almost 5 minutes to take out;

The third step, add water to the pot, after the water is boiled, add a little salt and a few drops of cooking oil, put the cauliflower into it, about 1 minute, take out the cauliflower and put the cold water again, add an appropriate amount of cooking oil to the wok, heat it and put in the pork slices;

The fourth step is to stir-fry the fat over low heat, then add ginger, garlic slices, dried red pepper and tempeh, stir-fry the fragrance over low heat, and then add shredded onions, cauliflower and green and red peppers, stir-fry for a while, and see that the cauliflower is slightly yellow;

Step 5, add steamed fish soy sauce and a little sugar, quickly 1 minute, add green garlic, and serve.

Cooking Tips:

1. Soak the cauliflower in light salt water in advance for a while, it will force out the impurities and small insects, and eat it more clean and hygienic.

2. Blanched cauliflower is put into cold water to cool again, one cold and one hot will make the taste of cauliflower more crisp, if it is blanched and slowly cooled down, the cauliflower will be covered yellow because of high temperature, and the taste will also be affected;

3. Because the meat slices contain more oil, there is no need to add too much cooking oil, and the fat in the pork is forced out before stir-frying, and the taste of the dish will be improved a lot.

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.

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: 450 grams of cauliflower, 200 grams of pork belly, 3-4 slices of ginger, appropriate amount of coriander, 3-4 cloves of garlic, a spoonful of light soy sauce, a spoonful of spicy sauce, a small spoon of salt, and a little cooking oil for socks.

Steps: 1. Prepare materials.

2. Soak the cauliflower in lightly salted water for 10 minutes.

3. Wash and tear into small flowers.

4. Blanch in boiling water for 1-2 minutes, remove and set aside.

5. Slice the garlic, shred the ginger and cut the coriander.

6. Slice the pork belly thinly.

7. Pour a small amount of cooking oil into the wok, add the pork belly slices, and stir the oil over medium-low heat.

8. Add shredded ginger and garlic slices and stir out the fragrant empty bushes.

9. Add a spoonful of light soy sauce and a teaspoon of salt after stir-frying.

10. Add the cauliflower, stir-fry for 2-3 minutes, and fry for a while if you like to eat a little rotten.

11. Add a spoonful of hot sauce, stir-fry evenly, add coriander segments and get out of the pot.

12. a finished product.

Dry pot flowers. I like to eat this dish all year round, especially in winter, ** is very close to the people, 3 yuan a catty or even sometimes only 2 yuan a catty, every time I see it, I will buy a big flower back, add some green garlic and celery to fry and eat, or add it when shabu shabu is added in winter, more often I will make a dry pot cauliflower, hot on the table delicious and eat.

Ingredients: Appropriate amount of cauliflower, a small piece of pork belly.

Excipients 1 teaspoon chili paste, 2 dried chili peppers, 3 garlic cloves.

A pinch of coriander, seasoning, light soy sauce, sugar, chicken essence, and a pinch of balsamic vinegar.

Method First of all, we break the cauliflower into small florets, then soak them in lightly salted water for 15 minutes, and finally wash them several times and drain them for later use.

2.Peel the pork belly, then cut into small balls and lightly chop the garlic.

3.Heat the pan with cold oil, over medium-low heat, add the pork belly and garlic cloves and stir-fry until the meat slices become transparent, then add a small spoon of chili sauce (this amount is increased or decreased according to your taste).

4.Continue to stir the red oil over medium-low heat.

5.Then put the processed cauliflower into medium heat and stir-fry constantly.

6.Stir-fry until the cauliflower is soft and cooked, then add seasonings and stir-fry evenly, sprinkle in the coriander segments, and remove from the pan.

7.Look, isn't it very appetizing? You can eat 2 more bowls of rice.

Tips.

If you want to shorten the stir-fry time, the cauliflower can be blanched slightly, but I still like to dry it directly, because the texture will be crispier.