Cauliflower in Tempeh Dry Pot

Name: Cauliflower in Tempeh Dry Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Organic cauliflower; 50g Lao Gan Ma Hot Sauce; 5g Refined salt; Some Chives; Some Salad oil

by Love promise

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Organic cauliflower has high nutritional value, the meat is tender, sweet and delicious, tender and delicious after cooking, and easy to digest and absorb after eating. Combine it with Wan Neng Lao Gan Ma Hot Sauce, which is very good. "

Ingredients

Cauliflower in Tempeh Dry Pot

1. Prepare the required ingredients

2. Cut the cauliflower into small flowers and clean them

3. Put water in the casserole, add a drop of oil, and boil

4. Blanch the cauliflower for a while

5. Remove cold water

6. Chopped scallion leaves

7. Put the right amount of salad oil in the casserole

8. Add Laoganma hot sauce and stir-fry evenly

9. Pour the cauliflower, add salt, stir fry evenly

10. Sprinkle chopped chives on top

Tips:
Tips:
1. Organic cauliflower is very fresh and tender, just blanch it for a while
2. Laoganma hot sauce can be increased or decreased according to personal taste
3. There is residual temperature in casserole cooking, save the fire, pay attention to the grasp of the heat